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  #71  
Old 09-02-2012, 12:42 PM
Peasant
 
Join Date: Aug 2011
Location: Amman - Jordan
Posts: 40
Default Re: Cast Refractory Pizza Oven Build

Been experimenting with some dough lately, and have obtained a sourdough from a pizza restaurant. Today I made a pizza with it and the recipe I used was 100% 00 flower, 65% water, 18% sourdough, and 1% salt.

After mixing, I autolyzed for 20 mins, and kneeded for 8 mins. I left in fridge overnight, and cut into balls and let rize for 3 hours.

Although the dough was too stretchy and extremely tough to handle, this is the first time I get the crust to get charred. I usually get the crust cooked, but was always very white.

I'm very pleased that I got the char I wanted, even though on the bottom it was burnt on some sides.

I think next time I could try 60% hydration and leave the balls to rize for a longer time.. and maybe not spread the coal on the oven floor for too long ..

Any thoughts on this??
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  #72  
Old 09-02-2012, 03:34 PM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,518
Default Re: Cast Refractory Pizza Oven Build

My thoughts Are that it's making me hungry. My pizzas often have a little charring round the edges too. It is characteristics of wood fired. I like it. Your pizza looks perfect to me.
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  #73  
Old 09-02-2012, 04:05 PM
lwood's Avatar
Master Builder
 
Join Date: Jul 2009
Location: philippines
Posts: 642
Default Re: Cast Refractory Pizza Oven Build

Looks good to me too. Charring is more a function of your oven conditions. Cook more pizzas at various temps. Your dough is 65% h20 and 18% SD. It's hard to say what your actual h2O% is, but it is definitely higher than 65%. Getting it back to down to the 62% h2O level will make it more manageable. "Tough" that's strange... higher hydration levels should make it lighter and looser. But I certainly am not a SD person. Maybe look at some SD threads for recipes.
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