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Experimenting - Pizza Preparation Method - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Experimenting - Pizza Preparation Method

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  • Experimenting - Pizza Preparation Method

    In preparing some Mother's Day pizza I inadvertently left the biga on the kitchen counter overnight (normally in the fridge). This morning it was looking really good and had rised to about double its size. I sifted the flour (to check for nasties) - which I don't normally do - and kept the kneading to a minimum and found that the finished product was incredibly smooth and highly elastic. Just as I wanted it!

    I am wondering if I will get a slightly lighter (Da Michele style) pizza out of this after a 4 hour proofing session. Will report back on my findings and will see if I can duplicate the results again in the future if they are particulalry good.
    / Rossco

  • #2
    Re: Experimenting - Pizza Preparation Method

    I think the hydration may have been a bit too low as they didn't puff up too well and the texture was a bit rubbery. Back to the drawing board...
    / Rossco


    • #3
      Re: Experimenting - Pizza Preparation Method

      I think the dough is improved if kept in the fridge overnight. Sounds like it may have been a little dry.Try adding 7% semolina to the dough for a crunchier crust.
      Kindled with zeal and fired with passion.


      • #4
        Re: Experimenting - Pizza Preparation Method

        The hydration was a bit low but the balls were covered so no further drying should have occurred. It was quite a cold night so I thought that it would be OK out of the fridge, but evidently not!

        Have used semolina in the past but prefer the standard Neapolitan mixture as this has produced consistently good results for me.
        / Rossco