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Playing with a Pizza sauce

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Comments

  • terry_b
    terry_b Posts: 68
    In this video https://www.youtube.com/watch?v=G-jPoROGHGE, Vito gives a detailed step by step recipe of his Neopolitan, poolish dough. If you stick to the script you'll get a reliable flavorful dough. Its very close to his technique in his Masterclass.
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  • alaskanassasin
    alaskanassasin Posts: 8,427
    JohnInCarolina said:
    alaskanassasin said:
    Current dough recipe if your like me?

    Here's a pretty standard NY style dough recipe:

    https://www.seriouseats.com/basic-new-york-style-pizza-dough

    Thanks for that, Ive been working out of the forkish book for a few years, but its always fun to try something different, my neighbor gave us a sourdough starter so sourdough pizza is on deck.
    South of Columbus, Ohio.


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  • JohnInCarolina
    JohnInCarolina Posts: 33,255
    alaskanassasin said:
    JohnInCarolina said:
    alaskanassasin said:
    Current dough recipe if your like me?

    Here's a pretty standard NY style dough recipe:

    https://www.seriouseats.com/basic-new-york-style-pizza-dough

    Thanks for that, Ive been working out of the forkish book for a few years, but its always fun to try something different, my neighbor gave us a sourdough starter so sourdough pizza is on deck.
    Gozney has a solid SD pizza recipe I’ve used on occasion.   But the Forkish ones are solid too.  It’s hard to beat when done right.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • alaskanassasin
    alaskanassasin Posts: 8,427
    It seems like a big commitment. My neighbor just drops off a starter, I have no idea what to do with it and learn very quickly that I have to feed this thing once a week and keep it from dying for the rest of my life?! I have no idea the provenance, before I commit I’d like to know what I have here.
    South of Columbus, Ohio.


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  • JohnInCarolina
    JohnInCarolina Posts: 33,255
    alaskanassasin said:
    It seems like a big commitment. My neighbor just drops off a starter, I have no idea what to do with it and learn very quickly that I have to feed this thing once a week and keep it from dying for the rest of my life?! I have no idea the provenance, before I commit I’d like to know what I have here.
    Yeah you’ve got to feed it once a week.  If you have the Forkish book I think he’s got a page or so on maintaining the batch.   It’s not too bad.

    You just keep it for as long as you want to keep using it.  Make SD waffles with the residual every week, or whatever else you want to do.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • HeavyG
    HeavyG Posts: 10,380
    alaskanassasin said:
    It seems like a big commitment. My neighbor just drops off a starter, I have no idea what to do with it and learn very quickly that I have to feed this thing once a week and keep it from dying for the rest of my life?! I have no idea the provenance, before I commit I’d like to know what I have here.

    Give your starter a name. That will help you bond with it like a child/pet and will then really want to nurture it.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 20,889
    HeavyG said:
    alaskanassasin said:
    It seems like a big commitment. My neighbor just drops off a starter, I have no idea what to do with it and learn very quickly that I have to feed this thing once a week and keep it from dying for the rest of my life?! I have no idea the provenance, before I commit I’d like to know what I have here.

    Give your starter a name. That will help you bond with it like a child/pet and will then really want to nurture it.
    Name it Tamagotchi.

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


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  • alaskanassasin
    alaskanassasin Posts: 8,427
    Bubbles?
    South of Columbus, Ohio.


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  • caliking
    caliking Posts: 19,057
    alaskanassasin said:
    It seems like a big commitment. My neighbor just drops off a starter, I have no idea what to do with it and learn very quickly that I have to feed this thing once a week and keep it from dying for the rest of my life?! I have no idea the provenance, before I commit I’d like to know what I have here.
    Its not that bad. Coming from someone who has almost killed his  SD starter more than once =).

    I would like to feed my starter weekly, but usually ends up being 2-3 weeks between feedings. I like to think that Houston tap water stunts its growth in a beneficial way (just like it does mine). The starter is used straight from the fridge. Its actually pretty hardy stuff... those yeasties have been around longer than we have. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • alaskanassasin
    alaskanassasin Posts: 8,427
    Hey hey, I can handle it, I am just saying, I feel like they dropped off a cat or something.
    South of Columbus, Ohio.


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  • CP92
    CP92 Posts: 377
    alaskanassasin said:
    Hey hey, I can handle it, I am just saying, I feel like they dropped off a cat or something.

    There's a ton of info on SD starters out there. Supposedly they are VERY forgiving and quite hardy. If you aren't using it weekly, throw it in the fridge and pull it out when you need it. I get a nasty brown liquid on mine, which is really nothing but alcohol. Word is just stir it back in, feed it and off to the races the following day. Do some YouTubing and you'll find several vids that discuss no waste feeding schedules. You'll find your own comfort level in no time. 

    Chris
    Chris
    LBGE
    Hughesville, MD
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  • paqman
    paqman Posts: 4,853
    About the 900F vs 750F bake temperature preference, I find that a higher temp results in a crispier and fluffier crust.  That being said, the bake temperature has to be adjusted to your dough recipe.  Other factors are important too for the “same” dough recipe.  I’ve been experimenting with different flours and fermentation times.

    The W rating of the flour is a good indication of how long you can ferment the dough.  I also find that doughs that are fermented longer typically call for a higher bake temperature.

    00 is a mill grade and not necessarily an indication that a flour is suitable to make pizza.


    Flour W = 160 typical fermentation in 2 hours

    Flour W = 180 typical fermentation in 3 hours

    Flour W = 210 typical fermentation in 4 hours

    Flour W = 240 typical fermentation in 6 hours

    Flour W = 260 typical fermentation in 9 hours

    Flour W = 280 typical fermentation in 12 hours

    Flour W = 300 typical fermentation in 15 hours

    Flour W = 320 typical fermentation in 24 hours

    Flour W = 380 typical fermentation in 48 hours

    Flour W = 400 typical fermentation in 72 hours

    ———————

    Caputo Classic - W220

    Caputo Pizzeria (blue) - W280

    Caputo Chef (red) - W320

    Caputo Nuvola Super (purple) - W320-340

    Dallagiovanna Napoletana - W310

    Polselli Classica Catering Pizzeria - W270

    San Felice (Green) - W250/260

    San Felice (Blue) W300/310

    San Felice (Gold) - W350/360


    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • jdMyers
    jdMyers Posts: 1,336
    Ozzie_Isaac said:
    @jdMyers thank you for all of the information!!  I am in Southern AZ and have access to pecan and mesquite (lots and lots and lots of mesquite).  I picked up a Forno Venetzia Pronto.
     200.
    thats the oven I wanted as I could of got it in black.  The problem was the infinate unknown delay factor.  Very nice oven

    Columbus, Ohio
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  • jdsmithii
    jdsmithii Posts: 50
    jdMyers said:
    Ozzie_Isaac said:
    @jdMyers thank you for all of the information!!  I am in Southern AZ and have access to pecan and mesquite (lots and lots and lots of mesquite).  I picked up a Forno Venetzia Pronto.
     200.
    thats the oven I wanted as I could of got it in black.  The problem was the infinate unknown delay factor.  Very nice oven

    What kind of oven is this?
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  • jdMyers
    jdMyers Posts: 1,336

    I wanted the Forno Venetzia Pronto 500.  Ended up with an alfa 4 pizze.  

    Columbus, Ohio
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