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Pizza Crust Aroma - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

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.

Ask Me Anything New Forum Feature

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.

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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Pizza Crust Aroma

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  • Pizza Crust Aroma

    I recently ran the Neo-Neapolitan Pizza Dough formula from the Peter Reinhart collection “American Pie.” and the crust seemed to be short on flavor even with 24 hours of retardation. The formula consisted of:
    5 Cups Bread flour from a commercial bakery supplier 11.5 % protein
    1 Tbsp. Sugar
    3 ½ tsp. Kosher Salt
    1 tsp. Instant yeast
    2 Tbsp. Shortening
    1 ¾ Cups Water
    + 1 Tbsp Water

    The dough was mixed in an electric mixer with a dough hook until development was achieved, and it could pass the windowpane test. The dough was slightly sticky, and firm enough to hold its shape. The dough was dived into 4 equal parts, rounded, and brushed with olive oil. The dough balls were then put into individual zipped freezer bags, and bench rested for 15 minutes before being refrigerated for 24 hours. The next day, the dough balls were held at room temperature 75 deg. F. for 2 hours before being hand stretched to ~9-inches and placed on an oiled inverted sheet pan. The pie was topped and baked on the same pan at 550 deg. F. for 9 minutes. The crust had good air cell structure with a nice chew. I achieved the desired crispness; however, the aroma of the crust seemed flat. The olive oil was coming through as were some of the brown notes from the bake. The crust seemed to be lacking some of yeasty fermentation flavors that retardation brings. I also want to point out that that the flour was commercial grade that would be used in standard bread production. Any suggestions?

  • #2
    Re: Pizza Crust Aroma

    I know he said to use a high protein flour about 14% protein but also you could use a commercial grade bread flour as well. What was the aroma like, any smell at all?
    Maybe try it on a pizza stone, the oil on the bottom of the pizza while baking on the pan maybe scortched the oil a bit?? Bad yeast? Not sure, curious to find out though.

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