#21  
Old 06-17-2013, 04:18 PM
Tscarborough's Avatar
Il Pizzaiolo
 
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Location: Ausitn
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Default Re: Crispy Pizza bottom

I think you should not do the cold ferment in bulk, as that is when the gluten is being developed. Ball before refrigeration and I bet the issue goes away.
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  #22  
Old 06-17-2013, 05:22 PM
Master Builder
 
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Default Re: Crispy Pizza bottom

Quote:
Originally Posted by Tscarborough View Post
I use 1/5 semolina, and it gives great tooth to the dough and a nice crispy crust:

4 cups Bread flour or All Trumps bromated
1 cup semolina flour
3 cups water (+/-)
2 tsp salt
1tsp IDY

Hand mixed for a couple of minutes, then left to rise at 60-80 degrees for an hour or two in bulk. Then 7 stretch and folds, divided and balled into Tupperware and into the fridge for a minimum of 24 hours out to a couple weeks. I use them straight from the fridge. That will make 4-280 gram dough balls which I usually make into 14" pizzas.




Thanks for this info. Im sure ill try this out.
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  #23  
Old 06-17-2013, 06:04 PM
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Default Re: Crispy Pizza bottom

Just be sure to note the +/- on the water. I like it to be at 65-70% hydration, which is very hard to work with initially. I normally start with 2 cups then add small amounts until it gets to where I want it, which looks like cottage cheese. Depending upon your flour, 2 to 2-1/2 cups will probably be plenty.

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  #24  
Old 06-18-2013, 02:58 PM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Default Re: Crispy Pizza bottom

Thank you.
For clarification, I use fresh local type 00 flour. it's 67% hydration which seem reasonable.
So as was said, I should make the dough, let sit out for an hour or 2 in bulk, make balls, & then refrigerate, correct?
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  #25  
Old 06-18-2013, 03:29 PM
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Default Re: Crispy Pizza bottom

how long do you let the dough rest between S&F's Tscar?
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  #26  
Old 06-18-2013, 03:56 PM
Peasant
 
Join Date: Jun 2011
Location: california
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Default Re: Crispy Pizza bottom

well currently, I make the dough on a thursday, put the dough in the refrig in bulk, Saturday morning I make the dough balls, let sit out at room temp to proof for 2 hours, place dough balls in refrig, Saturday evening I make the pizza's
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  #27  
Old 06-18-2013, 08:14 PM
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Default Re: Crispy Pizza bottom

Yeah, I don't like to cold ferment in bulk, I think it works better to let it double in bulk at room temp, then knock it down and ball it for the fridge. No rest between stretch and folds.
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  #28  
Old 06-18-2013, 08:27 PM
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Default Re: Crispy Pizza bottom

Here was a very crispy crust I baked tonight. It was an emergency dough, bulked for 2 hours at 78 degrees, then balled for 3 also at 78ish degrees.
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Crispy Pizza bottom-061813pizza1.jpg   Crispy Pizza bottom-061813pizza3.jpg   Crispy Pizza bottom-061813pizza5.jpg  
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  #29  
Old 06-19-2013, 12:47 AM
Serf
 
Join Date: Jun 2013
Location: tennessee
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Default Re: Crispy Pizza bottom

Tscar,

THAT is the crust I am wanting! I have been using KA All Pupose flour, with a 65% hydration recipe. The floor of my Firerock WFO is 750 +
I have had issues with the crust burning. What was the floor Temp of your oven when you baked this awesome looking pie?
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  #30  
Old 06-19-2013, 08:05 AM
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Default Re: Crispy Pizza bottom

The floor was about 650, the walls 750.
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