72 hour pizza dough

Griffin said:

alaskanassasin said:

texaswig said:

@Photo Egg I kinda needed something else to geek out on. I knew pizza was the next. 

 Have you brewed beer yet? :-)

That's a whole nother rabbit whole. I don't want to know how much I have tied up in brewing equipment.

  I have been seriously considering upgrading my brewery. Not looking to add any more work to the process though.

What you got brewmaster @nolaegghead chef dr?

we may have to work something out on the chiller and pump.

texaswig said:

70 percent hydration is way too hard to handle. Less water next time for sure. 

dude... those pies are ridiculous! i'm very jealous.

You should do a pizza demo on the Friday night zoom sometime. 

That pizza looks great, @paqman! It's certainly not close to fresh, but Costco sells a frozen Detroit style pizza that is actually pretty good for anyone going that route.

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

And I don’t think that pizza hut’s pan pizza is Chicago either but I could be wrong 🤔.  I never had a proper Chicago style 🤷‍♂️

Nothing against Pizza Hut pan pizza BTW, it is good from time to time, different style.

Pizza hut does not make pizza, not sure what it is really.

QDude said:

alaskanassasin said:

Pizza hut does not make pizza, not sure what it is really.

Agreed.  They used to be excellent - back in the 70's!

I don’t know, every now and then I get a craving for a pepperoni/sweet sausage pan pizza.  I kinda like their sausage and the fat infused crispy dough. Childhood memories I guess 🤷‍♂️

Very nice pies and interesting thread. Good read! Thanks to all.

@Carolina Q I’ve had Kenji’s pan pizza recipe on my to do list for a while. I use his recipe for the Detroit style.  Your pies look great!   Apparently, Pizza Hut’s secret is their oil spray which I suspect I’ll never be able to replicate.

alaskanassasin said:

Pizza hut does not make pizza, not sure what it is really.

Haven't been there in years, but their deep dish pan pizza from the '80s and '90s is too far etched into my brain. That greasy fried dough, tomato paste sauce and gooey white cheese... the red plastic cups, vinyl seats and fake Tiffany lamps. #nostalgia #excitebike #pitchersofbeer

Questions for you dough experts - I've been using the following recipe (https://ooni.com/blogs/recipes/classic-pizza-dough) and been very happy with it. Usually doing a 48-72 hr cold ferment after mixing.

I've used two different 00 flours and did not notice an appreciable difference between the two. I've also tried 50/50 00/AP and like the 100% 00 much better.

Any tips/recommendations to make better?

Seems like most of you are using higher hydration. What are the advantages of the higher hydration? 

I'm already having some trouble with shaping/stretching the above recipe so I'm not sure if I'm ready for that yet. Slowly getting better with practice so may be able to attempt that soon.

Thanks for the help.

Eggpharmer said:

Questions for you dough experts - I've been using the following recipe (https://ooni.com/blogs/recipes/classic-pizza-dough) and been very happy with it. Usually doing a 48-72 hr cold ferment after mixing.

I've used two different 00 flours and did not notice an appreciable difference between the two. I've also tried 50/50 00/AP and like the 100% 00 much better.

Any tips/recommendations to make better?

Seems like most of you are using higher hydration. What are the advantages of the higher hydration? 

I'm already having some trouble with shaping/stretching the above recipe so I'm not sure if I'm ready for that yet. Slowly getting better with practice so may be able to attempt that soon.

Thanks for the help.

@eggpharmer

For me, the main benefit of higher hydration is that I get better rise and bigger bubbles at bake time.  The dough also doesn’t require as much kneading.

00 is a mill size standard and means nothing about the other characteristics of the flour that are critical to good pizza.  Some 00 flours are pasta flours and some others are pizza flours.  This will have an impact on optimal water absorption and fermentation time.  I use 65% hydration with my typical mixture (80% Caputo red bag/20% Caputo Nuvola Super).  I typically do 14 hours room temperature bulk fermentation, followed by a couple of days cold fermentation (balled).

607 g flour (486 g 00 Caputo red / 121 g Caputo Nuvola Super)
395 g room temperature water (65% hydration)
17 g salt
0.5 g Instant Dry Yeast (IDY)

I mix the flour, salt, and yeast together.  Add the water.  Mix with the dough hook in the Kitchen Aid for 5-10 minutes.

I make a big ball and transfer to a bowl sprayed with oil and cover.  Let ferment at room temperature for 14 hours until at least doubled in size (assuming that the temp is 20C/68F).

Split the dough and shape it into balls, transfer to deli containers sprayed with oil.  Store in fridge for a couple of days until ready to use.  Take out 2-3 hours before using the dough.  It is best after 2-3 days but good for a week.

Before stretching, I cover the dough with flour (rice flour or semola) to prevent sticking.

I adjust the yeast based on temperature and fermentation time but above is pretty much my typical recipe.

Technically, the optimal room temperature fermentation time for the mix of flour that I am using is 24 hours but with the added cold fermentation, it is good.

AP flour doesn’t hydrate as well so you are probably better sticking to 60% hydration but definitely try higher.

What gives you trouble when stretching/shapping?