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    • Profile PhotoDaniel
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      Missed the pizza dough demo, life can get in the way at times. Never written in the forms, here goes first time.

      As a rule make a poolish using a hint of dry yeast. I find making pizza dough with commercial yeast works easier and/or better than with a sourdough starter, I’ll go about anywhere from 12-18 hours atop the fridge. And then I’ll make my dough which has changed, my mother-in-law was given about 10-kg of whole wheat flour due to covid-19 that was milled typically by milling to remove the brand and germ only to replace the bran and germ back, some or all to be called whole wheat. What I generally do is make the poolish with BF and then the next day add 500g of filtered water that sits in a litre bottle atop the fridge, using a mixer mix well and then I’ll add about 333g each of whole wheat, bread flour from K2-Milling and 333g of Italian milled semolina, making sure that my combination of flours does not go over a KG, 4-tsp of Himalayan salt and ¾-tsp of dried yeast, I’ll also add olive oil as the dough becomes harder to mix on the motor using the dough hook, about 2-tbs in total. Add some flour to my stone (of some sort) counter so to mix using my palm, I need to see and touch my dough. I’ll place in a stainless steel bowl with enough olive oil to prevent a skin and wait covered until it doubles and then punch down once again. I have gone higher with liquid, around 71%, this dough is a little direr, but works well for me. I find with 70% hydration works better with less whole wheat and more semolina and I can’t explain why. I have kept the 50% hydration dough in my fridge, I have a separate thermostat on the door of my fridge so I know the temp of my fridge, and I have gone six days with this dough, punching down daily and making sure there is enough olive oil to prevent a skin.

      To make pizza I’ll take out about 220g per pizza, my peel is not that big but this amount works. I’ll let this amount of dough sit for a few hours, using my fingers to make a square and then a lighter rolling pin with no handles to thin out the dough. I’ll top my dough on the peel and the transfer to the baking steel using the broiler on low; I use both flour and bigger semolina on the peel and also a wide spatula to help push the pizza onto the steel.

      In the past I have baked both pizza and bread in a wood burning oven and despite not being able to add water for steam; I love to use cast iron pot to bake bread in, the pizza was great and the bread was OK. Despite using a wet bread dough, the curst did not benefit imho on steel in the stone oven. God love the people running the oven, however, they are clueless when it comes to baking or hydration levels. I have tried to explain why and how to clean out the stone with a wet towel in order to bake on the stone in the hot oven, however, it falls on deaf ears, great farmers poor bakers at best, mind you, one of those working there does know I have a baking background both school and a ton of work via pâtisserie. After this ‘covid stuff’ is over I may be able to actually give some instructional pointers on baking in this oven.

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