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Pizza party: Oven, dough and pizza management
Last weekend, on Saturday night, there was a pizza party in home.
I had a lot of parties with around 20 invitees.
Never complained and with great feedback each time.
This one, with a crew of 35, showed several challenges and a loooot of fun.
Preparation:
Due to lack of time there were three dough batches.
The first one was prepared with 48 hours of antecedence. TLNY style with preferment, 1400 g of flour (49.4 oz), 63% hydration, 1% oil, 1.75% salt, 20% preferment (50/50 ratio).
75% of flour in 75% of water with the preferment, hand kneaded (mixed), 30 min autolyse, a little knead, then the rest of flour and water were kneaded in. Followed by salt, brief hand knead and finally the oil. Brief knead again. Five minutes of rest. Divided and shaped in 8 balls of 300/310 grams (10.9 oz) and two individual pizza dough.
Each ball was airtight closed in an oiled Ziplog type bag (a little pressure was applied over the balls resulting in flat circles instead).
The batch was placed in the refrigerator to rest.
The second batch, prepared with 24 hours in antecedence, was TLNY style, hand kneaded too, with 1600 g (56.5 oz), 63% water, 0.8% oil, 1.75% salt, 10% preferment (50/50) and 0.15% IDY.
The process was like as the previous one, with the IDY been added after autolyse, combined with the left of the flour and water.
This batch gives 9 310/320g (11 oz) dough balls.
The third one was not really a batch, just one big foccacia dough.
In the night before the party, using preferment and flour, a little -almost solid (80/20) piece of dough (may be 80/100g -3.5 oz) was prepared as a biga.
In Saturday morning, this biga was divided in little pieces and mixed with 350g (12.4 oz) of flour and 200g (7 oz) of preferment, slightly hand kneaded, this ?pastry? was incorporated with 150g (5.3 oz) of water, 1 Tsp honey, 2 tsp salt and 10 Tsp Evoo until a oiled (and very wet) dough ball was obtained.
The dough fermented at room temperature by nearly two hours, almost doubling in size. Deflated, stretched and gently folded three times in three hours. Since the dough seems to be ready to bake, it rested into the refrigerator to slow down the fermentation.
Pizza party: Oven, dough and pizza management
Last weekend, on Saturday night, there was a pizza party in home.
I had a lot of parties with around 20 invitees.
Never complained and with great feedback each time.
This one, with a crew of 35, showed several challenges and a loooot of fun.
Preparation:
Due to lack of time there were three dough batches.
The first one was prepared with 48 hours of antecedence. TLNY style with preferment, 1400 g of flour (49.4 oz), 63% hydration, 1% oil, 1.75% salt, 20% preferment (50/50 ratio).
75% of flour in 75% of water with the preferment, hand kneaded (mixed), 30 min autolyse, a little knead, then the rest of flour and water were kneaded in. Followed by salt, brief hand knead and finally the oil. Brief knead again. Five minutes of rest. Divided and shaped in 8 balls of 300/310 grams (10.9 oz) and two individual pizza dough.
Each ball was airtight closed in an oiled Ziplog type bag (a little pressure was applied over the balls resulting in flat circles instead).
The batch was placed in the refrigerator to rest.
The second batch, prepared with 24 hours in antecedence, was TLNY style, hand kneaded too, with 1600 g (56.5 oz), 63% water, 0.8% oil, 1.75% salt, 10% preferment (50/50) and 0.15% IDY.
The process was like as the previous one, with the IDY been added after autolyse, combined with the left of the flour and water.
This batch gives 9 310/320g (11 oz) dough balls.
The third one was not really a batch, just one big foccacia dough.
In the night before the party, using preferment and flour, a little -almost solid (80/20) piece of dough (may be 80/100g -3.5 oz) was prepared as a biga.
In Saturday morning, this biga was divided in little pieces and mixed with 350g (12.4 oz) of flour and 200g (7 oz) of preferment, slightly hand kneaded, this ?pastry? was incorporated with 150g (5.3 oz) of water, 1 Tsp honey, 2 tsp salt and 10 Tsp Evoo until a oiled (and very wet) dough ball was obtained.
The dough fermented at room temperature by nearly two hours, almost doubling in size. Deflated, stretched and gently folded three times in three hours. Since the dough seems to be ready to bake, it rested into the refrigerator to slow down the fermentation.
...enjoy every sandwich!
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