Personal Best Pizza

[BackyardPermaculture]

Re: Personal Best Pizza

Update to follow...

Oh, the suspense!

BTW, I'm going for round 2 today in the new WFO - but will have to settle for same-day dough prep.

[heliman]

Re: Personal Best Pizza

Ok, round number 3 under way.

Increased the biga to cover 4 pizzas. Have left the biga on the bench for 1.5 hrs and now it's in the fridge for 24 hrs.

Update to follow...

[heliman]

Re: Personal Best Pizza

heheheheh - or stuck to the ceiling... where's my paint scraper????

[texassourdough]

Re: Personal Best Pizza

I can see it now, Rossco! Spinning, soaring, rising into the sky....perfection....and a gust of wind or an errant step and splat (sorry splatgirl!) to the ground....

You did well!
J

[heliman]

Re: Personal Best Pizza

Thanks for those kind words Doctor Jay!!

The shaping was one of the biggest rewards of the last batch. I have never had it as good as that in both forming the initial shape and retaining the shape once formed. I was tempted to throw the thing into the air and try a celebratory spin!

[texassourdough]

Re: Personal Best Pizza

Nice pie forming, Rossco! Well done...
Jay

[heliman]

Re: Personal Best Pizza

Thanks Mick!

Using "Superb Baker's Flour" - well priced and locally available. It's a really good product and I have settled on it after trying a lot of others.

I cut my dough up after machine kneading it, followed by a few mins on the bench to get a slight bit more silkiness. Then, I pop them in separate containers and put in the fridge. Removed from fridge about 1.5 hrs before using.

[BackyardPermaculture]

Re: Personal Best Pizza

Rossco, they look great. I'm still using the Defiance baking flour with a bit of Tipo 00 mixed in - not a combo I'm too happy with. Which flour are you using for this - Allied Mills?

Also, do you leave it overnight in fridge in separate dough balls or as one large mass?

Cheers, Mick

[robs]

Re: Personal Best Pizza

Very nice looking pizzas, they are making me hungry. I might have to make one for lunch tomorrow. Dinner tonight is going to be take away Chinese and tomorrow will be somethhing chucked together in a hurry (or takeaway again) as i'll be tied up playing hockey from about 6pm till 9.

[heliman]

My new recipe has now been fine tuned and the end result is really good and just how I like it.

I was also able to repeat the process which was very positive. I am using a biga starter and 67% hydration. Also adding some olive oil.

Stretching started in the normal way pressing down with fingers and working around, but preserving an edge section to allow for some puffing. Then I stretched the final pizza over the back of my hand and it produced a very uniform base, with no thin areas at all.

I prepared the biga starter and allowed it to ferment over night. Made the dough last night and allowed it to proof at room temp for about an hour then into the fridge over night, then made the pizzas 18 hours later.

Pictured - pizza bianco (rosemary, olive oil, rock salt and garlic), and anchovy, mushroom and capers with fresh chilli..

Dough overall had a very silky texture with a hint of sweetness. It rose a few mm to produce a nice finished product. Just baked in the electric oven this time, but keen to try it in the WFO too.