Search results

Some pizza operators who have deck ovens use screens because it is easier to train workers to use screens rather than peels. So, the error rate for loading pizzas into the oven is about zero. It is also common to use screens if the dough has a lot of sugar in it. Otherwise, the pizza bottom...

spirit: Multiply, yes, but I have seen examples (in a Pendleton flour brochure, for example) where the quantities of ingredients did not increase proportionately as the amount of flour/dough increased. Maybe Tom can expound on this point.

It is common for people to use 16 fluid ounces of water weighs 16 ounces, but technically 16 fluid ounces of water weighs 16.69 ounces. Vegetable oil has a specific gravity of 0.924-0.928. The specific gravity of water is 1. That is why oil floats on water.

I believe that brad randall is correct on this one if we are talking about the dough formulation at the PMQ Recipe Bank–with 46 pounds of flour and 16 ounces of oil. The 46 pounds of flour equals 736 ounces (46 x 16 = 736). With 16 ounces of oil, the baker’s percent for the oil is 16/736 =...

Scott, The dough formulation you have been using calls for a hydration of 58-65%. Where are you in that range? Also, has the rise of the dough changed in recent months as the weather has turned cooler?

Fat Boy, Take the amount of ADY you are now using, by weight, reduce that by 25%, and that is the amount of IDY to use. So, for each ounce of ADY you are now using, you would use 0.75 ounces of IDY. The IDY can be added to the flour. Unlike ADY, it doesn’t have to be rehydrated.

Otis, You are correct. From my notes, the first version of the Old Faithful recipe was this one: 100%, High-gluten flour 51%, Water 0.95, Salt 1.22%, Sugar 0.27%, IDY 2.2%, Vegetable oil Later, in response to an email I sent to Big Dave, he gave me the recipe you posted. The NAPICS version...

Otis, My recollection is that the recipe you copied was put into the Recipe Bank fairly late in the game, after Big Dave said that the recipe was in the Recipe Bank when it really wasn’t. However, Big Dave did not put in a later version. You can tell because the recipe calls for adding in the...

It is my recollection that there were actually several versions of the Old Faithful dough recipe. Unfortunately, they are no longer available on this forum for us to see because they are in the old archives that we can no longer access. However, the last version I can recall–one that was used by...

Otis, The quote you cited comes from http://slice.seriouseats.com/jvpizza/. However, if you combine all of the ingredients as suggested by the quoted material, you do not technically have an autolyse as conceived by its originator, Professor Raymond Calvel. For more on this technique, see post...

I believe what dewar may have in mind is using an autolyse. If so, you don’t want to incorporate the yeast if it will start to work before the end of the autolyse–which it will for a 45 minute autolyse. The reason for omitting the yeast during the period of the autolyse is to prevent...

Back in the late 90s and for a while thereafter, PJ said at its website that it was using a high protein flour from hard red spring wheat. I believe most considered that to be a high-gluten flour or something close to it. Now, PJs says at its website that it uses a proprietary high protein...

lilian: lilian, I have worked with the Caputo Pizzeria and the Caputo Extra Blu flours but only in a home oven setting since I don’t have a high-temperature oven that is best suited for those flours. But, as between those two Caputo flours, the Pizzeria flour is by far the more popular among...

lilian: lilian, Yes. There are actually three Caputo 00 flours used for making pizza dough–the Caputo Pizzeria, Caputo Extra Blu (with a lower protein content than the Pizzeria), and Caputo Red (with a higher protein content than the Pizzeria). The one that most operators use is the Caputo...

lilian, If you call the U.S. importer of the Caputo 00 flours, Orlando Food Sales, at 201-369-9197, and ask for Fred Mortati, either he or someone else in his office should be able to tell you the name of the stocking distributor nearest you.

lilian: lilian, I don’t have a definitive answer to your question. However, talking generally, I think you still want to do the right things–including combining the ingredients properly, achieving the proper finished dough temperature consistent with your room-temperature fermentation, and...

lilian, If I mentally put the periods and commas in the right places in your statement, and if I understood your questions correctly, apparently planetary mixers do not perform the same as the Italian mixers I mentioned, making it unlikely that you will be able to replicate the results of those...

Otis, You are correct about the differences in quality of protein for different flours, and that is also true of 00 flours, even among competing brands. Traditionally, 00 flours have required long mix/knead times to properly develop the small amount of gluten-forming protein of such flours. The...

lilian, If your 00 flour is in the 9% range, then the total “effective” protein content for your particular 80/20 blend is around 13%. I am not personally familiar with the Amici pizzas but I have read that the dough is made from a high-protein all-purpose flour (which I take to mean one with...

Otis, If lilian is using the Caputo 00 Pizzeria flour, that flour has a protein content of 11.5-12.5%. With 80% All Trumps and 20% Caputo 00, the “effective” protein content would be around 13.7% (using the mid-range of the 00 flour). I agree that 0.125% IDY does not sound like a lot, but...