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Started By
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re: Pizzaolos of the Food Board - What Ingredients Do You Use?
Posted on 2/19/24 at 8:35 pm to TigerFanatic99
Posted on 2/19/24 at 8:35 pm to TigerFanatic99
I found this recipe trying to duplicate Lucali’s pie. I use it for every type of pie and just toss them differently
High Gluten Flour, 765g
Diastatic Malt Powder, 14g
Water, 436g
Salt, 19g
Yeast, 2g
Usually run a 3 day proof
For cheese i just use whatever low moisture bagged mozz I can find, and pair it with a whole milk mozz. For the ball of mozz, I slice it and let it sit in the fridge overnight to dry out. Sometimes I dabble ricotta on there
Sauce is a simple San marzano with garlic, basil, salt, evoo
Toppings vary
Baking on a gas Ooni
My Lucali knockoff. Rolled out flat with a rolling pin or wine bottle
Basic pie, small exterior crust, simply cheese. Has the low moisture shredded cheese, as well as the sliced whole milk mozz
Can’t remember which dough recipe I used for this one. Deep dish in a cast iron. An ode to living in Chicago
High Gluten Flour, 765g
Diastatic Malt Powder, 14g
Water, 436g
Salt, 19g
Yeast, 2g
Usually run a 3 day proof
For cheese i just use whatever low moisture bagged mozz I can find, and pair it with a whole milk mozz. For the ball of mozz, I slice it and let it sit in the fridge overnight to dry out. Sometimes I dabble ricotta on there
Sauce is a simple San marzano with garlic, basil, salt, evoo
Toppings vary
Baking on a gas Ooni
My Lucali knockoff. Rolled out flat with a rolling pin or wine bottle
Basic pie, small exterior crust, simply cheese. Has the low moisture shredded cheese, as well as the sliced whole milk mozz
Can’t remember which dough recipe I used for this one. Deep dish in a cast iron. An ode to living in Chicago
0
Posted on 2/19/24 at 9:30 pm to TigerFanatic99
quote:
That is a shitton of yeast between the biga and final mix. Can you talk about that a minute?
I have to believe that is a typo?
The biga recipe I use has .2g of ADY in the biga and none in the final mix with 500g of flour in the combined final dough, 70% hydration
Posted on 2/19/24 at 10:02 pm to Stadium Rat
quote:
Not crazy about fresh motz for pizza. What's your better cheese than Trader Joe's that's readily available?
I don’t have a better source for fresh mozzarella. Haven’t tried any Italian delis though. Maybe the Trader Joe’s is as good as it gets. I just haven’t compared.
What is wrong with fresh mozzarella? It’s what they use in Italy.
Posted on 2/19/24 at 10:03 pm to Dixie2023
quote:
That pear pizza sounds interesting.
I thought it might be one we made once and never again, but it's requested every time, usually multiple (I make about 12-15 pies per party).
Posted on 2/19/24 at 10:12 pm to ChEgrad
quote:
What is wrong with fresh mozzarella? It’s what they use in Italy.
I don't think there's anything wrong with using fresh mozz at all. I prefer the shredded (either shred yourself or purchased) for the melting factor. You can also use more of the shreded and not get a significant moisture problem.
Posted on 2/19/24 at 10:34 pm to ChEgrad
quote:I don't have anything against fresh motz, I just don't prefer it.
What is wrong with fresh mozzarella? It’s what they use in Italy.
Posted on 2/20/24 at 4:02 pm to Stadium Rat
I like this cheese from TJs too.
Does anyone do sourdough? I’ve been for the past few years and find the taste/texture better than when I use yeast. Someone gave me starter during COVID and I have been feeding that sucker ever since.
I bought an E-Book from Rosehill Sourdough. Has dozens of different types of doughs to experiment with.
Does anyone do sourdough? I’ve been for the past few years and find the taste/texture better than when I use yeast. Someone gave me starter during COVID and I have been feeding that sucker ever since.
I bought an E-Book from Rosehill Sourdough. Has dozens of different types of doughs to experiment with.
Posted on 2/20/24 at 6:07 pm to Stadium Rat
quote:
What Ingredients Do You Use?
Cheap and not rotten or even expired.
This post was edited on 2/20/24 at 6:08 pm
Posted on 2/21/24 at 8:48 am to Stadium Rat
Caputo Blue Flour. I also get imported DOP San Marzano Tomatoes and crush them up with my hands and add olive oil and salt. I wish we could get bufala mozzarella but I usually have to settle for fresh bel gioso.
Posted on 2/21/24 at 11:20 am to TigerFanatic99
That's a lot of yeast, period
Posted on 2/21/24 at 11:44 pm to TigerFanatic99
quote:You are correct, 3.5 oz of yeast is a shite ton of yeast for a little over #1 of flour. It appears that a zero has inserted itself into my recipe and fricked up the whole situation.
That is a shitton of yeast between the biga and final mix. Can you talk about that a minute?
The total yeast should be 19g (a little over 1/2 an oz) which is still more than enough for the recipe due to the slow fermentation. You could probably take the yeast in the biga and the recipe down to 5g each, but I originally had 19g due to the addition of whole wheat flour. I haven’t revisited the yeast situation since I’ve been substituting in the ultra-fine whole wheat flour because it works. I might change that.
Thanks for pointing that out!
Posted on 2/22/24 at 11:54 am to BigDropper
Thanks for the correction!
The Element of Pizza biga recipe from Ken Forkish contains .2g (1/20 of a tsp) of ADY for the biga and none on the final mix. I bought a 1/16 tsp just for the purpose of making biga/poolish pizza and bread doughs.
I suspect that you could significantly reduce the ADY in your recipe leading to a better crumb and avoid a possible slight yeasty after taste. You have a good handle on dough making obviously so just sharing my personal thoughts.
The Element of Pizza biga recipe from Ken Forkish contains .2g (1/20 of a tsp) of ADY for the biga and none on the final mix. I bought a 1/16 tsp just for the purpose of making biga/poolish pizza and bread doughs.
I suspect that you could significantly reduce the ADY in your recipe leading to a better crumb and avoid a possible slight yeasty after taste. You have a good handle on dough making obviously so just sharing my personal thoughts.
Posted on 2/22/24 at 9:49 pm to KosmoCramer
quote:Thanks for sharing. I might try that next time. I like the open crumb and sourness the additional yeast provides. I think originally I said not to ferment past 4 days but I went back and looked at my notes and noticed I left a couple in the fridge for 7 days. These were very flavorful and still performed as one would expect.
I suspect that you could significantly reduce the ADY in your recipe leading to a better crumb and avoid a possible slight yeasty after taste. You have a good handle on dough making obviously so just sharing my personal thoughts.
I'm on break right now but I think were going to make pepperoni and pizza dough when I go back on Monday.
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