BUGS IN MY FLOUR

[flagriller]

00 Caputo for Neapolitan at high temps is correct. I have a dedicated pizza oven that can reach 1100* and for high temps for Neapolitan you'll need to use biscotto saputo bricks or it'll burn.
pizza stones and oven floors it's all about heat transfer.

 

[bregent]

What is your recipe for a great thin crust pizza dough, New York style,

This is my current recipe (bakers percentage)
Power Flour 100%
Salt 2.5%
Sugar 1.5%
Instant Dry Yeast: 0.4%
Water: 59%
Oil: 1.5%
Low Diastatic Malt Powder: 1%

That's for a same day dough. If making a 3-day retarded dough I use basically the same formula but make sure the water is cold and bump the yeast to 0.58%. I bake at 550 on a stone and with a stone on top as well.
I know New Haven is slightly different but not sure exactly how. If you're not already a member at pizzamaking.com, I'd highly recommend it. Folks there know everything about every style and are more than happy to help you along.

For sourdough bread, I recommend the book "Tartine" as it has great insights into fermentation schedules and bread formulas that just don't fail. I've been making sourdough on and off for 20+ years, but that book really help me get to the point where I want to be. Here are a few recent loafs:

Sourdough Batard

Kids were making sausage and chicken gumbo - I supplied the bread.

www.smokingmeatforums.com

I'd also suggest using this starter technique: http://www.thefreshloaf.com/node/40918/no-muss-no-fuss-starter

It's really no maintenance and no waste and I've been using it for a year with excellent results.

 

[flagriller]

Interesting about the 00 flour and temperature. I can only get to 550 degrees unless using my grill. I’ll have to say I like the way the dough comes out using the 00. Or it may be just the technique I use for the dough and any flour would do. Bergent and flagriller you seem quite knowledgeable about flour and pizza dough. What is your recipe for a great thin crust pizza dough, New York style, I think more correctly New Haven Ct style. I checked on bakers authority and they have everything I want but the shipping is a killer.

I’ve delved into making sourdough bread and that is turning out to be quite the challenge. Looked so simple and I watched a ton of videos on the subject. I’m on my 5th loaf attempt as we speak. I’ve got the starter down but apparently not the rest of the technique. Temperature is part of the problem in the proofing department. I have no problem with bread using regular yeast. Thanks again for all your input.

What part of the country do you live in? I have a thin crust recipe at home, I'll send it your way a little later. NY style dough when done correctly it appears almost translucent.
I might add, with dough it's done on a % basis; so start with 100% flour, X % water, X% yeast, X% salt, X% sugar all %'s in relation to the flour weight.
How are you proofing? Cold or room temp or combo?
Stay tuned for the recipe.

 

[Slow42]

Originally from Connecticut moved to the Carolinas about 10 years ago. I only cold proof pizza dough now, couple of days. The recipe I use, New York style, is about 60%+/- hydration, 0.4% yeast, 1.5% salt, 1.5% oil, and 1% sugar. I have used and not used sugar and I can’t tell the difference so I just use it in case I’m missing something.

 

[flagriller]

Sugar does two things, feeds the yeast and helps brown the crust. Here is the recipe I use
(Makes four 12-inch pizzas) For the dough: 1 teaspoon active dry yeast 1 teaspoon sugar ¼ cup warm water 2 cups warm water 1 tablespoon sugar 1 tablespoon salt ¼ cup olive oil 5 cups bread flour, plus more as needed Bloom the yeast in a stand mixer bowl with the teaspoon of sugar and ¼ cup water. When it’s frothy, add the rest of the ingredients and mix with the dough hook until a smooth ball comes together. It should be only slightly sticky; if it’s very sticky, add additional flour. Divide dough into four equal parts, roll each into a smooth ball and place in its own, well-oiled bowl. Age in the refrigerator for at least 24 hours or up to a week. For the sauce: 1 28-ounce can whole San Marzano tomatoes ¼ cup olive oil ½ teaspoon sugar, or more to taste 1 teaspoon dried oregano 2 tablespoons tomato paste Remove tomatoes from their canning liquid and discard the liquid. Squish or blend the tomatoes until smooth. Add remaining ingredients and mix until smooth. Makes enough for four pizzas. For the cheese: 6 ounces whole-milk, low-moisture mozzarella per pizza Grated parmesan for dusting Assembly: Place pizza stone on middle rack and preheat oven on its maximum temperature for one hour. Use convection setting, if available. After pre-heating, stretch pizza dough and place on a well-dusted peel (stone-ground whole-wheat flour works best). Top with sauce, dusting of parmesan, and then the mozzarella. Bake for 5-6 minutes. Rest on cooling rack before slicing.

 

[chef jimmyj]

Flagriller, I use a similar recipe. Only 2T EVOO and I use Fast Rise. There is no pre-proofing the yeast. Just mix all and refer overnight. I need to try the extra oil to see the results. Thanks. Oh yeah, the San Marzano Tomato Juice is tasty as is or makes a Great Bloody Mary!...JJ

 

[flagriller]

Flagriller, I use a similar recipe. Only 2T EVOO and I use Fast Rise. There is no pre-proofing the yeast. Just mix all and refer overnight. I need to try the extra oil to see the results. Thanks. Oh yeah, the San Marzano Tomato Juice is tasty as is or makes a Great Bloody Mary!...JJ

Truth is I just eyeball the EVOO. I like to bloom the yeast. Are you using instant yeast or active dry?

 

[chef jimmyj]

Quick Rise, Instant and Bread Machine Yeast are all Instant Yeast. I Add to Dry Ingredients and go. Saves 15 minutes or so...JJ

 

[flagriller]

What bread machine do you use? I was thinking of trying one.

 

[chef jimmyj]

LOL, a Kitchen Aid Artisan Mixer. I have to bake at least 2 loaves at a time. My family will eat one loaf standing around the counter, as soon as the bread is cool enough to handle.
I'm an Old School Guy. Grandma taught me how to make Bread, by Hand, 50 years ago and I trained with 2 highly respected Bakers in PA. I just never bothered getting a Machine...JJ

 

[flagriller]

Sweet, I do the same with a Kitchen Aide with the DC motor, it's direct drive and a beast!
I grew up just East of Philly with Italian, Polish, and Czech friends and relatives and food/cooking was always a family affair.