Search results

PizzaNerd, Do you think I should allow the starter to warm-up for a while before I start the mixing of the recipe? I did not allow a warm-up time this time. MWTC

Tom, It is not a biga or poolish, it is the complete dough formulation. Complete room temp. fermentation, using 5% starter. MWTC

PizzaNerd, Thank-you for the thoughtful reply. It has been 10 hours so far and it is like you said, little movement so far, slightly tacky to the touch, room temp. is 73 degrees. What am I looking for, to know it has fermentated long enough? And when it reaches that point do I refrigerate the...

Thincrust, What is your hydration percent on the biga? What are you achieving with the cake flour? French Onion, sounds good. Great Idea!!! Never would have thought of that one. Thank-you for the input. MWTC

PizzaNerd, I’m off and running with the room temp. rise idea. I have a few questions. I used 70 degree water, what do you suggest? I used 5 percent starter. I mixed the recipe for 2 min, then a 5 min autolyse, then a 5 min knead. Does that seem right? After the kneading I balled the dough...

I just developed a French style starter and I’m just starting to experiment with it. Nothing special so far. I do have a couple from sourdough.com and will be developing them in the near future. I will look for other brands of yeast, (I am using ADY and IDY from Gordens Food) to see if I can...

I’m looking for the flavors that come from long fermentation. What I am getting is ok but not outstanding. I’ve been experimenting adding ground oats to the recipe and it is an improvement but not exceptional. I’m trying to get it to the next level. I’ve experimented with many different flours...

Aba, Are you saying I should use an additional bulk rise time to the already 24 hour bigga time? IE; 24 hour bigga and another 24 hour bulk rise with the bigga added? MWTC

MWTC: Tom, I have not gotten a reply from you about the above question. Would you please advise me as to what direction I should proceed. MWTC

Tom, What are the steps to increasing the flavor of the pizza dough? I have been experimenting for the last year, with many different flours and techniques. The most increase that I have got is through the use of a 50% bigga but it has a limit to the increase. I allowed it to set at room temp...

Thank-you Tom, I’ll experiment tonight. MWTC

Tom, I am getting light crusts. The bottom is perfect and the cheese is browning perfectly. I am using 800 grams of flour, 500 grams of water. 1/2 tsp ADY, 1- 1/2 tsp salt, 2 tsp honey, 3 tbs whey, 3 tbs Malted Milk. 1 tsp olive oil, after a 5 hour poolish of 300 gram flour and water plus the...

Thanks Tom. So, now that I basically got the basics down it up to me to experiment and work with those basics and combinations. A lifetime of fun!!! MWTC 😃

Tom, Have you ever experimented with Diastatic Malt, to add flavor to pizza dough during fermentation? Where can I buy some Diastatic Malt? MWTC P.S. I asked you a few questions before the memorial holiday, did you see those questions?

So by time, you mean the time that I allow it to proof in the pan before baking. So it is thru experimentation with dough weight and proofing times that the desired texture is achieved in relation to the chosen recipe. MWTC

Would yeast levels effect this, in my dough formulation? MWTC

Tom, The last time I asked a question of you I got my answer, so lets try again. How do I make my pizza dough bake more airy and light withoout loosing the chewiness? My dough formulation is as follows: 800 grams of Heckers (Bread flour) 500 grams of water = 62% 1/2 tsp ADY 1 1/2 tsp salt 1...

Thank-you Tom MWTC 😃

Tom, Guest, Pazzo di Pizza, I’m pleased to report that the suggestion of partial stone baking the pizza with a reduction of temperature did the trick. I baked on the stone for 3 minutes on a 475 degree preheated stone and then placed it on a screen on the next level up to finish it off. It...

Thank-you for your input. I’m off to the kitchen for some more experiments. 🙂 MWTC