#31  
Old 06-17-2010, 04:50 AM
BackyardPermaculture's Avatar
Apprentice
 
Join Date: Mar 2010
Location: Brisbane, Australia
Posts: 151
Default Re: Personal Best Pizza

Thanks Rossco!

One more qn then -how do you measure 0.1 gram? I tried to follow the BBA amounts you originally referred to, which was around half a teaspoon - we'll see how it turns out...

Cheers,
Mick
__________________
My Clay Oven build:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #32  
Old 06-17-2010, 04:59 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Personal Best Pizza

Hi Mick,

I use one of these small scales, but probably about 1/4 teaspoon or thereabouts would work. I go very accurately according to my recipes and always weigh every item.
Attached Thumbnails
Personal Best Pizza-2010-207-2050-2043-20pm.jpg  
__________________
/ Rossco
Reply With Quote
  #33  
Old 06-17-2010, 05:46 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Personal Best Pizza

This is the latest batch. Proofed on the bench for 1 hr, then cut up and balled. Currently proofing in the fridge and will be used tomorrow evening.
Attached Thumbnails
Personal Best Pizza-2010-208-2038-2026-20pm.jpg   Personal Best Pizza-2010-208-2039-2009-20pm.jpg  
__________________
/ Rossco
Reply With Quote
  #34  
Old 06-17-2010, 02:32 PM
BackyardPermaculture's Avatar
Apprentice
 
Join Date: Mar 2010
Location: Brisbane, Australia
Posts: 151
Default Re: Personal Best Pizza

Looking good Rossco,

This is my Biga. It definitely looks different to yours - obviously heaps more IDY.

I also measure carefully, but my scales don't have a resolution beyond single grams. This was 200g of flour (eventual dough will be 1kg), 60% hydration, and about 1/3 teaspoon of IDY. I think that 1/3 teaspoon is around a gram, which may be up to 5 times what's required.

Will make the dough with this tonight and see how it performs on Saturday.

Thanks for the help
Mick
Attached Thumbnails
Personal Best Pizza-biga.jpg  
__________________
My Clay Oven build:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #35  
Old 06-17-2010, 03:45 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Personal Best Pizza

Hi Mick!

I agree your biga looks quite different - and yes, it has more IDY by % but I am struck by the HOLES. It looks like you just mixed it until you barely got it wet and stopped as there appears to be very little gluten development. This is not a big deal for the yeast will be fine and your biga is certainly more active than Rossco's so you shouldn't have any big problems. Since you have about 320 grams of biga it appears you are going to add roughly 420 grams more flour and about 260 of water. That is a fairly low expansion for IDY so you are probably going to overproof no matter what you do. The pizza will still be good. Just may want to ball it on mixing and use it fairly quickly after removal from the fridge (say once it is warm enough to be malleable).

INSERT: I later found photographs of biga showing holes like Mick's and looking very similar so the fact that I have not familiar with that look is probably erroneous. Looks like my interpretation is way wrong.

Extended development doughs like this will need personal refinement to match your IDY, your refrigerator temp, your habits/expansion practices, time, etc. Looks like you need more like half that yeast. (A bit more mixing wouldn't hurt either). Addition of 1 percent salt to the biga (2 grams to your 200 of flour) would also help slow down the yeast. Don't go over about 2 percent though or you will risk too much... (And be sure to recognize the early salt when you make your dough and put in the rest.)

Good Luck!
Jay

Good luck!
Jay

Last edited by texassourdough; 06-19-2010 at 06:21 AM. Reason: Insert comment
Reply With Quote
  #36  
Old 06-17-2010, 06:55 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: Personal Best Pizza

mmm. I haven't fired my oven for two weekends. tomorrow for sure.
One of my neighbors claims to be a dough tosser from way back. Evidently she worked at papa johns in college. I've never seen it, but one of these days I'm gonna call her on that claim. Then I might actually be able to get some pictures of pizza, with the added bonus of learning whether it's a skill worth trying to master or not...
Reply With Quote
  #37  
Old 06-17-2010, 07:55 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Personal Best Pizza

Hi splatg!

Good to hear from you! I look forward to the confrontation. Should be worth some yuks!

Since I got into Italian style dough I have never had a "throwable" dough that I considered to have good texture. To hold shape while spinning it has to be a very strong and/or low hydration dough. Your neighbor may end up wearing the pizza!

Fire in the hole!
Jay
Reply With Quote
  #38  
Old 06-17-2010, 10:04 PM
Journeyman
 
Join Date: Jun 2009
Location: minnesota, usa
Posts: 472
Default Re: Personal Best Pizza

I'm going to pretend I didn't read that, Jay. She is the kind of person who might benefit from the reality of a big doughy mess. Bwwaaahhhhhaaaaaa
Reply With Quote
  #39  
Old 06-17-2010, 11:55 PM
BackyardPermaculture's Avatar
Apprentice
 
Join Date: Mar 2010
Location: Brisbane, Australia
Posts: 151
Default Re: Personal Best Pizza

Jay,

Thanks for the highly-informative answer - I understand all those terms you've used (have been reading lots of books), but still not sure that I get what's actually going on

A few clarifications:
- Planning to add 800g more flour (as per Rossco's chart that had 200g flour in the biga and another 800g flour added).
- Mixed it quite a while in electric mixer, but it didn't come close to a ball - it just flapped around in floury tatters. Mixer doesn't have paddles, just hooks that seem OK with high hydration but not for biga.
- Worked it a while on the bench by hand - perhaps not long enough.
- Let it ferment for 90 minutes, but I think it got a bit warm. It's winter here, but it got a fairly direct blast of the warm airconditioner.

Anyway, I'll try your suggestions with the dough and see how it goes Saturday.

Cheers,
Mick
__________________
My Clay Oven build:

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #40  
Old 06-18-2010, 12:33 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: Personal Best Pizza

Hi Mick ...

I do a detailed scale calculation to work out the biga requirement at the outset.

I prepare and knead the biga as it if were a normal piece of dough i.e. water, flour and yeast hand mixed to combine. Autolyse 20 mins, knead for a few minutes till smooth and silky. Leave of counter for 1 - 1.5 hrs. Into the fridge overnight.

When making the final dough, add liquid ingredients and salt to a bowl, add flour, then tear up the biga into little pieces to facilitate mixing and then place in bowl. Mix for a minute or two with hook to combine. Auto for 20 mins then crank up the mixer for about 5-6 mins, varying speed from slowest to fastest. There will be slapping - don't worry! My mix is 67% hydration so it is easy to knead. Once that is done, onto the bench for a hand knead for a few mins to finish. Cover for 1 hour then cut, ball and into the fridge for an overnight proofing.

Remove dough an hour before use the following day. May be good for a further day or so in the fridge, but after one day there is a subtle sweetness to the dough and it is very smooth and pliable. Perfect for pizza making!!
__________________
/ Rossco
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
Pizza in a Bread Oven james Newbie Forum 17 04-24-2012 07:13 PM
GLUTEN FREE Pizza Recipe mrsleep99 Pizza 6 07-26-2011 03:26 AM
Weber Genesis with Pizza Que Stone Project w/PICS cerreta Pizza Stone Baking 20 04-12-2010 06:29 PM
***More Pitsa Facts*** ThisOldGarageNJ Humor 0 09-19-2009 05:48 AM
This man needs help jengineer Chit Chat 3 07-02-2008 02:55 PM


All times are GMT -7. The time now is 06:58 AM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC