Wow! A lot to chew on here. And this morning I WAS going to cook a pizza. Silly me. At this stage I don’t have a clew what style I want except I want it similar to the one from Angelo’s right down the road. Far and away the best I’ve had. But I haven’t exactly been around the world trying out pizza joints. I’ll take my time and try to do it "right" as I can on my first go. I may need to by an Egg first ðŸ˜.
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Looked up Angelo's to see what type of pizza they do. From the pictures on Yelp, I think you'd be happy pursuing a NY Style pizza. My advice would be to start here: https://www.seriouseats.com/recipes/...zza-dough.html
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Club Member
- Apr 2016
- 477
- Crozet, VA
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Gear
- Komodo Kamado 23" Ultimate
- Komodo Kamado 32" Big Bad
- Medium Konro
Thunder77 -- My formulae for 24 hour NY Style Sourdough below. The weights are for a single 13" pie. The starter is a 100% hydration starter. For the flour I typically use 90% All Trump's unbromated and 10% fresh milled hard red wheat, but you can do 100% regular flour if you want. L-DMP is low diastatic malt powder (20 lintner). If using DMP, make sure you know whether it is low DMP or regular and adjust according to the lintner rating (60 lintner means use 1/3 that called for below).
If fermenting at 70F:If fermenting at 65F:Dough Formula: Baker's % Weight (g) Flour % 100.00% 173.41 Water % 65.00% 112.71 Oil % 1.00% 1.73 Salt % 2.50% 4.34 L-DMP % 1.00% 1.73 DMP % 0.00% 0.00 Sugar % 1.00% 1.73 ADY % 0.00% 0.00 Starter % 3.00% 5.20 Dough Formula: Baker's % Weight (g) Flour % 100.00% 171.59 Water % 63.00% 108.10 Oil % 1.00% 1.72 Salt % 2.50% 4.29 L-DMP % 1.00% 1.72 DMP % 0.00% 0.00 Sugar % 1.00% 1.72 ADY % 0.00% 0.00 Starter % 10.00% 17.16
Workflow:
1) Combine flour, malt, and sugar in the mixing bowl. Whisk it for a few seconds to "sift".
2) Add the water (I use room temp tap water) and starter.
3) Using a Kitchenaid with dough hook, use speed 1 to bring it together.
4) Autolyse in bowl for 20 minutes.
5) Add the salt and mix for about a minute.
6) Pull dough off the hook and add the oil.
7) Knead at speed 1 or 2 for 5-6 minutes until the dough looks smooth and tacky, but doesn't stick to your fingers.
8) Shape the dough into a ball on the counter, place it in an oiled container and let it do its thing for 24 hours.
I should note that due to the sugar, oil, and DMP, bake temps should not exceed 650'ish lest you generate too much carbon. I do this in my Blackstone -- takes about 3 minutes to bake.
One more edit: My sourdough quantities above are based on the Sourdough Starter Quantity Predictive Model at pizzamaking.com, which I find to be pretty accurate.Last edited by Pequod; February 25, 2019, 09:53 AM.
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