A new pizza dough

NPHuskerFL

This was for the Bronco Game on Sunday. Had to listen to it on the web.
For the recipe go to www.biggreenbrotherhood.com it should be up there soon enough. And I'm not selling or promoting so don't get all pussified on me. And no T-shirts
Sourdough Buttermilk Dough w/ a 6 hr ambient bulk autolyse & a 72 hr cold fermentation. 

Before salt during bulk autolyse 


Right before portioning into dough balls

Temp tested first at 500...good but, meh by my own standards. 



Next 600℉ with spinalis dorsi, bacon, roasted hatch chile and blend of cheese.  Good but, could've been better. 



Bumped to 700℉ with the same Za build. 


And the last one at the same temp but, build was Puttanesca for the sauce, shredded blends of cheese (went a little heavy on the cheese...oops) and pepperoni. 


Thanks for looking. Blake

bgebrent

Looks great from here Blake!  Final verdict on the dough?

JMCXL

Nice looking, love making pizza

NPHuskerFL

@bgebrent Thanks Brent. I'll definitely make this crust again. The thin crust (our favorite) was crisp but, yet soft inside. Probably my best dough yet. 

yljkt

Beautiful pies. Can I ask what you have bolted on the bottom of the mini-max feet? Mine are long gone and need to put something underneath. Sorry to go OT but the pic caught my eye. 

NPHuskerFL

@yljkt Thanks & sure here ya go. I believe they're available online. 

chuckytheegghead

Pies look great! What set-up are you running? I find my MM the hardest to get consistently good za with. 

yljkt

Thanks for the info.

northGAcock

Wow....was curious how you like the dough also. Sounds like you have found a winner. 

NPHuskerFL

@chuckytheegghead Thanks. My MM was one of the first off the printing press so it has the original design firebox and firering. I have the WOO and stone but, on Zas and any bread I've seen better results using the original style (short T-Rex legged) PS legs down on top of the firering. If the legs are in the depressions I find it doesn't get as hot as fast. This isn't necessarily a bad thing.  I've had good results doing both ways. Then I place 7/8" copper 90s for an air gap and then the 13" (BGE medium) stone.  This setup gets the stone up there in the dome pretty well.  Preheat and roll with it.

NPHuskerFL

@northGAcock Thanks mang!  Yes, I was pleasantly surprised on the elasticity, crisp crust, soft fluffy interior of the crust even on thin crust and it's results at a higher temp were exactly what I had hoped for. I'm confident it would do fine in a traditional WFO as well. Check out the recipe, try it and let me know what you think. 

DoubleEgger

Looking good my friend! You've been killing it lately. 

NPHuskerFL

Thanks Michael your very kind Sir @DoubleEgger

blind99

Nice work! Looks like that dough performs great at high temps

Dobie

I've been staring at that steak pie pic for about 30 minutes, want! 

NPHuskerFL

Thank you @blind99 most definitely. For me any recipe I come up with needs to be adaptable to the egg. And on Zas I like leopard spots but, the bottom of the crust shouldn't suffer when getting that effect. This dough performed. 
@Dobie Thanks man. The rare Cap Steak and combo of flavors was one of my favorites. 

SGH

Great looking pizza for sure brother Husker. 

Legume

I'm going to have to go back to making my own dough.  Great looking pies.

NPHuskerFL

Thanks my brotha from anotha @SGH Thanks for the props even though I didn't do em in the S.O.D. 

NPHuskerFL

@Legume Thanks my friend. And yes, absolutely go back to basics and make your own dough. It's a simple mundane task that seems to frazzle some. When really it's not all that complicated. 

SGH

NPHuskerFL said:

even though I didn't do em in the S.O.D. 

I will overlook that this time. But next time I expecting to see that Dixie flair

bluebird66

Very nice!