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

Announcement

Collapse

Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
See more
See less

Pizza Crust Aroma

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • 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.

    Comment

    Working...
    X