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  #421  
Old 09-05-2013, 08:59 PM
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Location: Loomis, CA
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Default Re: Texman Build

That sounds good. My oven sits at about 475 after 24 hours and 325 after 48 hours.
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  #422  
Old 09-06-2013, 05:57 AM
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Location: Salt Lake City, Utah
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Default Re: Texman Build

Got some seeds for ya, PM me your address and will send.
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Last edited by UtahBeehiver; 09-06-2013 at 07:27 AM. Reason: can't spell or type
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  #423  
Old 09-09-2013, 08:52 AM
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Location: Amarillo, Texas
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Post Re: Texman Build

Did some cooking yesterday. 3 pies
cheese for the daughter, canadian bacon with thin sliced jalepenos and pineapple and a pepperoni/green chili. The floor is so hot it literally cooks the crust in about 30 seconds. And that includes turning time. I end up holding the pie in a peel to cook the top more to get it evened out. Total time in oven maybe 90 seconds. i am not capable of cooking more than one at a time.

Still working on the dough and i still use a rolling pin. My dough tears when i try to hand slap. So i give up and use the pin because i want to eat.
Gonna spend some more time at the pizzamaking.com and try to learn some more. Still tastes great BTW.

Last pic is of the cleared dome and spreading the coals to close up for the night.
tex
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  #424  
Old 09-09-2013, 09:10 AM
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Default Re: Texman Build

Seeds on their way.
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  #425  
Old 09-09-2013, 09:28 AM
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Default Re: Texman Build

Quote:
Originally Posted by texman View Post
Did some cooking yesterday. 3 pies
cheese for the daughter, canadian bacon with thin sliced jalepenos and pineapple and a pepperoni/green chili. The floor is so hot it literally cooks the crust in about 30 seconds. And that includes turning time. I end up holding the pie in a peel to cook the top more to get it evened out. Total time in oven maybe 90 seconds. i am not capable of cooking more than one at a time.

Still working on the dough and i still use a rolling pin. My dough tears when i try to hand slap. So i give up and use the pin because i want to eat.
Gonna spend some more time at the pizzamaking.com and try to learn some more. Still tastes great BTW.

Last pic is of the cleared dome and spreading the coals to close up for the night.
tex
What is your dough recipe? It should be very supple and not tear easy at all. Let me know if you want a recipe Ive worked on for years that will strech a mile and give you outstanding flavor.
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  #426  
Old 09-09-2013, 09:46 AM
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Location: Amarillo, Texas
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Post Re: Texman Build

hodgey

I have been using chip's recipe for bread. Please send yours too. I dont think i have been stretching/folding enough or doing it right from the video i just watched.

chips recipe from general mills he said:

Basic recipe is one I keep coming back to and have been playing with the timing and techniques. Basic recipe came from General Mills Food Lab

1000 G 13% protein Dakota Maid Bread Flour
600 G Water 75 degrees F
1tsp Active Dry Yeast
2tsp Salt

2 TBS EVOO

Put water in mixer and add yeast
mix for 1 minute
add Flour that has had salt forked into it to lower direct contact with yeast
mix for 1 minute low speed.
Add Olive Oil
Mix for 4 more minutes - General Mills says 8 minutes but they do not do stretch and folds. or initial 45 minute bench time.

I dont use a mixer and dont add that much oil. maybe i should.
Thanks!

Texman
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Last edited by texman; 09-09-2013 at 09:48 AM. Reason: explain
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  #427  
Old 09-09-2013, 10:25 AM
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Default Re: Texman Build

Wow - that is some pile of coals! Mine are usually burned down much more by the end of the night. Pizza looks great too.

On the dough - that recipe looks good. I think I add a bit more water to mine - at 60/40 ratio (66% hydration) where yours is 63%. The thing I have found makes the biggest difference is how I proof the dough. I also don't use a mixer. Just autolyze for 20 mins or so, add the salt after, then 4-5 S&F's on a 15-20 minute rest cycle. It feels like the dough will never get there after the first couple, but it has great structure by the end. Bulk proof overnight in the fridge, then ball and room temp proof for 1-2 hours before I bake. The big "Ah hah" I had was making sure I balled the dough with some surface tension before final proof - makes it much easier to work when I stretch it. That seems to have taken care of the tearing issue I had.

But also, I don't "slap" to stretch. I get a crust ring going on the table, and then stretch the skin by hanging over the backs of my fists working it around in a circle. Sometimes I'll give it a toss if somebody is watching . But that may be a gentler method than slapping. I learned it watching the pizzaoli we hired for my birthday last year.
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Last edited by deejayoh; 09-09-2013 at 10:29 AM.
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  #428  
Old 09-09-2013, 11:27 AM
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Post Re: Texman Build

DJ
Thanks for the help.

when you autolyse, just flour and water, right?
then 20 minutes rest
then add salt and yeast. ?
S&f 4-5 times and let rest.
So just add the IDY and salt to the dough ball and work it in?

I have been mixing the yeast and salt in the water to dissolve and then adding flour.

Does the longer proof make the dough more workable? How long do you keep your unused dough?

Texman
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  #429  
Old 09-09-2013, 11:41 AM
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Default Re: Texman Build

I dissolve the yeast and add it with the water when autolyzing. Only the salt goes in later. I don't think you are supposed to add salt with the yeast as I think I've read it inhibits yeast growth, but I am not 100% on that. We have bread experts here

On the S&F - I wait 20 mins between each S&F. I got that tip from somebody here on the board (Maybe Tscar?). The whole routine takes a couple hours, but it lets the gluten develop (and I can get it done while watching Top Chef and Master Chef on Weds night). I also find that it's easier to stretch it long one way and fold three times, then stretch it long the other way and fold 3 times than it is to make one big flat piece that you fold both ways. But that's probably deep in the details...

The longer proof *definitely* helps with workability. If I am doing a "same day" dough, I let it bulk proof maybe 5-6 hours at room temp, then ball it - and it seems to work fine too but the taste and structure are better with the longer fridge proof, IMHO.

Dough seems to keep OK in the fridge several days and if I'm not going to use it quickly, I put it in the freezer. Pull out the day before and let it thaw in the fridge, and then re-ball it and let it raise at room temp 1-2 hours before baking.
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  #430  
Old 09-09-2013, 11:50 AM
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Default Re: Texman Build

Tex,

This is my favorite recipe, Ive been working on it for years. It is extremely simple yet needs some patients to gain texture and full flavor in the refridge. I have found 3-4 days to be my favorite, when using 80-100* water in the beginning. I've made it and used it the same day with decent results and have also had one dough that was over a week old that was very good, near sour dough flavor.

What I've listed for the water temperature below is my favorite, you can use 70* but let it go 4-5 days. Use 120* water and use it the same day, Ive tried them all, but love what the 100* water does to jump start the fermentation and how it reacts over time in the refridge making an awesome flavored, light bubbly dough.

This recipe makes Qty: 2 Size: 13-14" pizzas
370g Flour
250g 100* water
1 tsp rapid rise yeast
1.5 tsp fine sea salt

Techniques:
Weigh water and flour. Salt & yeast I use a measuring spoon
I use food a processor FP, I've done it by hand, by stand mixer and combination, the FP does it best
Pulse together dry ingredients. Flour and salt first then add yeast.
Run FP full on and add all the water at once and continue running for 45 seconds.
Turn out onto a lightly floured surface and divide dough in half; knead into ball, putting each in a sealed, lightly oiled round plastic container, spray top of dough also. Immediately refrigerate for 3-4 days.
Remove doughs from refridge an hour, no more than two hours before making pizzas.

Must do's and donts:
Do not degas while stretching dough! Lightly flour both sides of dough and gently knead out the size crust edge you want with finger tips on floured surface, then smack dough between hands then use floured fists to gently stretch while turning constantly, Lay on peel or counter and make pizza
If making on a peel use semolina for sliding off .
Use High Gluten flour from Sam's Club, Gordon foods, King Author any good quality hi gluten.
Dont overdo the sauce or overdo the toppings.
I like a mixture of provolone and mozzarella cheese.
I am now doing this in my newly constructed Wood Fired Oven with great results with floor at around 700* in front of active fire. Ive been doing it for years in my house oven with a brick insert that has been preheated at least an hour at 550* with very good results.
Extra dough, hmm. Having a salad or pasta? Preheat your gas grill, stretch the dough like youre going to make pizza without shaping crust, throw on your hot grill. As soon as it sets up take tongs flip it over and smother the entire top with a mixture of Olive oil and melted butter with brush, sprinkle with granulated garlic, garlic salt and parmesan cheese. When don, remove, cut into whatever shape hits you and serve hot to the delight of others and yourself!
Drinking beer is a must during any and all steps.


Chris
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