Timmah! Posted June 27, 2019 Member ID: 26443 Group: *** Clan Members Followers: 38 Topic Count: 506 Topics Per Day: 0.18 Content Count: 6204 Content Per Day: 2.23 Reputation: 10658 Achievement Points: 53026 Solved Content: 0 Days Won: 121 Joined: 11/01/17 Status: Offline Last Seen: 4 hours ago Birthday: 09/26/1971 Device: Android Posted June 27, 2019 Yet another tasty pizza. Letting the dough sit for an hour or so total is easier than kneading & lets it autolyse: Native enzymes then break down the starches into sugars for the yeast to gnosh, making it fluffier; other enzymes are also busy creating gluten from the proteins, giving the dough the desired strechiness... all without needing to knead. I mix it in 3 or 4 stages.. alternately adding flour to the yeast water, letting it sit for 1/2 hour or so, then incrementally adding the remaining flour & letting it sit some more. It gives the flour time to be properly hydrated & the enzymes to do their thing. Afterwards, I let it sit for the rest of the afternoon before placing it in the fridge for 2 or 3 days. Then I pull it out of the fridge, ball it up & let it come to room temp for a couple hours before stretching & topping it. Very economical also. You can make a 14 inch pizza with generous toppings for ~$2.00. FUNky, TBB and Spartacus 3 Awards
Timmah! Posted June 27, 2019 Member ID: 26443 Group: *** Clan Members Followers: 38 Topic Count: 506 Topics Per Day: 0.18 Content Count: 6204 Content Per Day: 2.23 Reputation: 10658 Achievement Points: 53026 Solved Content: 0 Days Won: 121 Joined: 11/01/17 Status: Offline Last Seen: 4 hours ago Birthday: 09/26/1971 Device: Android Author Posted June 27, 2019 (edited) Oh, the ingredients are simple: 4 cups flour, 1 teaspoon sugar in the 1.5 cups of 105 F yeast water(or your own biga/poolish) & a tablespoon of olive oil mixed in at the end if you like; that way it doesn't interfere with the flour absorbing the water. Edited June 28, 2019 by Timmah! TBB and FUNky 2 Awards
ReaPeR Posted June 27, 2019 Member ID: 3453 Group: ***- Inactive Clan Members Followers: 24 Topic Count: 64 Topics Per Day: 0.01 Content Count: 668 Content Per Day: 0.14 Reputation: 833 Achievement Points: 5126 Solved Content: 0 Days Won: 4 Joined: 05/19/12 Status: Offline Last Seen: October 30, 2021 Birthday: 04/22/1975 Posted June 27, 2019 my dough always has tomuch of yeast flavor . what im I doing wrong? Awards
Timmah! Posted June 27, 2019 Member ID: 26443 Group: *** Clan Members Followers: 38 Topic Count: 506 Topics Per Day: 0.18 Content Count: 6204 Content Per Day: 2.23 Reputation: 10658 Achievement Points: 53026 Solved Content: 0 Days Won: 121 Joined: 11/01/17 Status: Offline Last Seen: 4 hours ago Birthday: 09/26/1971 Device: Android Author Posted June 27, 2019 3 minutes ago, ReaPeR said: my dough always has tomuch of yeast flavor . what im I doing wrong? Would have to know what yeast, how much, how long, how much flour, how long it sits, etc. to know. If you're using a yeast from the packet like Fleishmann's, 1/3 of a packet is more than enough in 1 1/2 cups of water with a teaspoon of sugar added. After mixing, just set it in the fridge for a couple days to cold ferment. Then pull it out, ball it, & let it come to room temperature for a couple hours before stretching it. Awards
Spartacus Posted June 28, 2019 Member ID: 1387 Group: *** Clan Members Followers: 30 Topic Count: 52 Topics Per Day: 0.01 Content Count: 2540 Content Per Day: 0.46 Reputation: 2486 Achievement Points: 19555 Solved Content: 0 Days Won: 3 Joined: 05/02/10 Status: Offline Last Seen: Sunday at 03:14 PM Birthday: 06/05/1968 Device: Windows Posted June 28, 2019 Cold ferment develops the best flavor for pizza... Try this recipe https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/pepes-style-white-clam-pizza-recipe Awards
ReaPeR Posted June 28, 2019 Member ID: 3453 Group: ***- Inactive Clan Members Followers: 24 Topic Count: 64 Topics Per Day: 0.01 Content Count: 668 Content Per Day: 0.14 Reputation: 833 Achievement Points: 5126 Solved Content: 0 Days Won: 4 Joined: 05/19/12 Status: Offline Last Seen: October 30, 2021 Birthday: 04/22/1975 Posted June 28, 2019 ty u guys Awards
Timmah! Posted June 28, 2019 Member ID: 26443 Group: *** Clan Members Followers: 38 Topic Count: 506 Topics Per Day: 0.18 Content Count: 6204 Content Per Day: 2.23 Reputation: 10658 Achievement Points: 53026 Solved Content: 0 Days Won: 121 Joined: 11/01/17 Status: Offline Last Seen: 4 hours ago Birthday: 09/26/1971 Device: Android Author Posted June 28, 2019 1 hour ago, Spartacus said: Cold ferment develops the best flavor for pizza... Try this recipe https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/pepes-style-white-clam-pizza-recipe You mean the part where i suggested leaving the dough in the fridge for 2 or 3 days? =D piglo and FUNky 2 Awards
Dessy Posted June 28, 2019 Member ID: 22372 Group: ***- Inactive Clan Members Followers: 16 Topic Count: 64 Topics Per Day: 0.02 Content Count: 638 Content Per Day: 0.17 Reputation: 724 Achievement Points: 6208 Solved Content: 0 Days Won: 2 Joined: 01/25/15 Status: Offline Last Seen: March 25 Birthday: 06/12/1976 Device: Windows Posted June 28, 2019 (edited) 19 hours ago, ReaPeR said: my dough always has tomuch of yeast flavor . what im I doing wrong? what recipe are you using what are the % Edited June 28, 2019 by Dessy Awards
Dessy Posted June 28, 2019 Member ID: 22372 Group: ***- Inactive Clan Members Followers: 16 Topic Count: 64 Topics Per Day: 0.02 Content Count: 638 Content Per Day: 0.17 Reputation: 724 Achievement Points: 6208 Solved Content: 0 Days Won: 2 Joined: 01/25/15 Status: Offline Last Seen: March 25 Birthday: 06/12/1976 Device: Windows Posted June 28, 2019 16 hours ago, Spartacus said: Cold ferment develops the best flavor for pizza... Try this recipe https://amazingribs.com/tested-recipes/pizza-and-flatbread-recipes/pepes-style-white-clam-pizza-recipe that all depends on what recipe you are using most pizeria,s are doing a 8 tot 16 hour ferment on room temperature with diffrent stages of pushing back the air. Awards
Spartacus Posted June 29, 2019 Member ID: 1387 Group: *** Clan Members Followers: 30 Topic Count: 52 Topics Per Day: 0.01 Content Count: 2540 Content Per Day: 0.46 Reputation: 2486 Achievement Points: 19555 Solved Content: 0 Days Won: 3 Joined: 05/02/10 Status: Offline Last Seen: Sunday at 03:14 PM Birthday: 06/05/1968 Device: Windows Posted June 29, 2019 (edited) 23 hours ago, Timmah! said: You mean the part where i suggested leaving the dough in the fridge for 2 or 3 days? =D No, the New Haven Style Pizza by Frank Pepe, which is thin crust style only found in New Haven. Cold Fermenting is a Neapolitian/ Amalfi Coast staple in dough making... Their White Clam is out of this world.... If you have never had New Have Apizza, then you need to get there one day to try... It's only the Fourth oldest pizza place in the Country, I bet you can teach them all they need to know... Edited June 29, 2019 by Spartacus Awards
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