Hi Daisy at what temp is your oven and how long does the pizza bake in the oven for? Also was wondering how long you can keep the sausage refrigerated before going bad?
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Would raw Italian sausage be ok in small pieces on top of the pizza cooked in a deck oven roughly at 600-700F? Or should I precook it.
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Looking for an experienced NY style pizza maker to move to Korea and play a major role in the kitchen for a new restaurant. If you have any interest please message me to discuss details.
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Yes I believe so. So I make a 41% percent hydration in the biga. Let it sit for 18 hours. Next day I start my main dough. Put in 100% of flour and 61% water. Also added salt, and sugar. Let it mix a little. Then I throw in the biga and continue to mix. Last ten minutes throw in the olive oil...
Thank you so much for the explanation Doc! Can you just clarify the last part about adjusting the total dough absorption ? I use a 61% hydration rate for my regular batch of dough. I use about 41% hydration for the biga starter.
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Wow okay I’m trying to follow but you lost me a bit. Would you be kind enough to run through an examples with numbers? I don’t know what my IDY weight is for my 90gram biga. I just know it was 1/3 of an 1/8 tsp. Now that I’m scaling to 25 pounds of flour and using 5 pounds flour for biga. What...
Hello Doctor,
I have been testing dough formulation with my bakers percentages but am a bit confused regarding the preferment. I typically prepare 90 grams of biga using 1/3 of an 1/8 tsp of IDY. My biga is about 20% total of my flour weight. If I was to prepare this preferment in bulk for my...
They do not really provide any advice in terms of this. This oven is similar to a pizza master electric oven. I typically baked pies in a bakers pride deck at 550F. Not sure how a dual temp oven will affect my bake. I still have not received the oven and was hoping to get some insight before I...
Hello thank you so far for the help the members have been providing. As I’m coming closer to open I realize that I have many more questions.
I have been testing dough formulation with my bakers percentages but am bit confused regarding the preferment. I typically prepare 90 grams of biga using...
Hello Tom. I been making pizza dough with a 90 gram TIGA preferment. I followed the instructions in The Pizza Bible book. This called for 1/3 of 1/8 teaspoon for yeast.
My question is, once I open my pizzeria, I need to make the preferment in bulk. What would the IDY % for the bulk preferment...
Can anyone tell me what the recommended weight for shredded cheese used on a 12" and 16" ny style pie is most appropriate? Also curious about how fresh mozzarella is portioned and controlled as well as weight for a 12" and 16" margherita I’m also curious what size the cheese is shredded using a...
