February 1, 2009 - 3:59pm
Wild Yeast Pizza...SUCCESS !! lots of pics.
Well I worried for nothing. The dough this morning , as you will see was AMAZING. It had risen so high in the fridge overnight. The consistency of the dough was everything I could have desired. I let it rest on the counter for 2 hrs. It was so soft and yet very elastic. I was able to use a minimum of flour and still toss it and no tears at all. It was the easiest pizza dough I have ever used. Here are the before and after pics. I tried to get a good crumb shot. The only thing I won't do is use parchment under the crust for more than a minute. It does change the way the bottom bakes. Other than that this was about as perfect a pizza as I have ever had.
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I'm hoping to do that soon. I'm making some sauce soon and I have cheese and sausage to use. :)
The dough looks wonderful! The pizza came out lovely! Your hooked now! What temperature did you bake at...indoor oven....I have most success at 550 on my 1 hour preheated stone! Takes about 8 mins. Yummm!
Sylvia
It was such a surprise to find the dough had "reinvented" itself in the fridge overnight. I keep having these amazing transformations with cooled dough. It makes all things possible as far as handling. I couldn't get over how the original starter had refilled the bowl...I didn't add anything to it just removed 175g and it looked depleted. This AM the original had refilled the bowl and the pizza dough had tried to fill the bucket. The thick dry skin that had formed last night during the rise time had completely reabsorbed and was now indistinguishable from the rest of the dough. It handled like a silky dream. All I did was use the recipe on this forum and instead of 25g of starter used 25 % of the flour weight...or 175g of starter. I added about 1/2c extra unbl flour. At that point it was beautiful and easy to knead. It wasn't till I got home and saw the thick crust and the sticky mess that I panicked. Never again...as you say Sylvia...I am HOOKED ! My Miele ovens only go to 500. The high heat broiler goes to 550 . I preheat for 45-60 min and bake on the stone. 7 min. I will stop with the parchment from now on as it does change the bottom crust. I also think I will not put the sauce on 1st after brushing with EVOO. Subtle but important tweaks...sheesh...I need to get a life...:)
You might like to try freezing some dough. Sure makes for a fast easy pizza night! The pizza's can taste every bit as deliscious from frozen dough!
Sylvia
the recipe made 1400g. so I placed 2- 350 g pieces in the freezer...I am good to go. Thank you...it is such a pleasure to post where others "get it".
Where is the formula for this dough? It looks absolutely fantastic!!!!! I want to try it this week for our weekly pizza.
If you search for jmonkey's sourdough pizza thread he has the recipe and the inst. I sorta used his idea but changed some things. I used only white for the total flour. He suggested somewhere, I couldn't find it, to lower the water a little if you are using only white flour. I also used 175g of firm starter not 25g. Leaddog has a note on the thread about converting reg yeast recipes to sourdough and he says to use 25% of the weight of the flour for the starter weight. I of course wasn't thinking and used that much in this recipe ! But it worked. I didn't have time to do 3 stretch and folds only 2 and it was very messy dough by then. I let it rise at room temp 5 hrs and then stuck it in the fridge. That fixed all the problems. It loved the fridge. I hope this is not too confusing. I used the amt of salt and oil he suggests. And shaped 4 / 350 g balls.
I'm starting my first seed/sourdough starter today.......wow! This pizza of yours.....I'm drooling because of your photos. My only epiphany with pizza dough is some left over bread dough that I put in the freezer for about a week. I never believed that dough could come from the freezer and be any good.....but the pizza I made was the best pizza I've ever made......not as great as this pizza, but I'm not afraid to freeze dough balls any more. thanks for the inspiration.
I suggest using the tutorial as I am sure you are doing. Gaarp has done a masterful job and the f/u inst. are great. The most amazing thing about this dough is it was like all the pics I see of pros tossing their dough. This stuff was so elastic and soft at the same time. What a treat. Don't put parchment though..it really takes away the crunch that the stone gives. I think next time I may slide it in on parchment but will pull it out in a minute. GOOD LUCK and post pics. c
It took a little time. Now Im able to use only a lightly floured paddle to transfer even a very hydrated pizza /dough directly to the stone without use of any parchment! It takes a little practice but soon becomes routine.
Sylvia
I have a GREAT idea....I'll let you know the next time I am making these and you can come do a 1on1 demo !! OK ? You get pizza too ....
I was just worried as I usually transfer an unloaded crust to the oven for a 2 min bake...remove load and return. This time I decided to load and transfer and I was afraid of the weight that it would stick. I am pretty sure , as you say, if I had used the cornmeal or semolina flour like I usually do it would have been fine.
The offer still goes though...would love to share :)
Pizza invitation...Ohhh that sounds good!! I would really like to see everyone learn how to get their pizza's into the oven without sticking because it becomes so routine! But like you say a demo would be great! If your first loading your pizza into the oven without toppings for a little pre-bake...makes for great practice...I tried using the semolina but it made to much smoke and mess on my stone...with just enough flour to keep things moving there's almost none on the stone. I did try to explain how I do my pizza in my blog '12" shrimp pizza'..."I still don't know how to chain link to sites"...it all starts with the shapeing 'most is done on my hands not on the board...I even ordered a extra large sized paddle for the pizza's because the bigger the better now...even a lot of toppings. I have several paddles but for indoors I always use my wooden paddle. I shape right on the paddle and add the toppings! Having the oven heated to 550F I don't have to prebake. Your also invited over for Pizza!!
Keep things sliding : ) Sylvia
Where did you get an extra large wood paddle ? I have just the one metal one and have been planning on getting a wooden one. I am going to get another stone too...I think the one from Fantes...need a 20" one for baguettes. My oven does 500 only. 550 is the high broiler...I haven't tried that as I was worried it would just burn the top even using the lowest rack...what say you ? What state are you in BTW ? We are in Alabama .
Hi, This peel wasn't easy to find on this site...but their service was great! I ordered 2...they are the cheapest and nicest for only 9.99 ea. they are 14" wooden peels. The best way to find the peel on the site onlinekitchendepot ... you'll never find it going there....don't ask me why....but if you type in Extra Large Pizza Peel on your browser it will come up and say "Kitchen Collection Extra Large Pizza Peel" click and it will have the peel info and picture! It's perfect for the home oven. You can pay up to $90 for large extra wide metal peels...I have a metal set for my WF pizza oven and several wooden 12"...do you have a superpeel? Those are really neat and can come in handy! I live in San Diego, CA.
The 50degrees hotter does make a difference in your pizza crust...I would not recommend using the broiler...it's only going to brown up the toppings...and not help the crust...your preheating the stone is the best thing to do! I do mine for 45min to an hour is best! My oven came with 2 stones that fit into a special made rack.
Sylvia
What brand wood fired oven do yo have ? I have a place outside that I can put one. I looked at the Forno Bravo but they are way to much at present for me to consider. I would love to have one and my husband agrees that it would be great. I have a friend that lays bricks for a living. He does beautiful work. I am thinking he might do it for less but the design would have to be just right.
What make is your oven? I have the Miele double ovens. I love them. I have the rotisserie and can do 2 big chickens or two roasts on the spits. Can so 6 shelves at one time of baked goods w/o swapping the pans. Very handy at holidays.
Yes preheat does make a big difference. I have seen the super peel but don't have a problem with anything else sliding right in. Thank you again. c
I have GE double ovens the top one is convection and I use the convection one nearly all the time. My Forno Bravo oven was a surprise Xmas gift from my daughter. It's the Bravo Toscana 90/35" cooking area...plenty of room. They are very expensive and I would have never paid that much for an WF oven...we live in a HOAss. and so there are rules..being portable "consider it weighs over a 1000lbs without a metal stand" there was no approval needed. We plan to move it off the patio onto another patio...that's going to be a problem "weight" wise. But we will be able to put stone ect. and make some nice changes upon approval. They delivered ours in the back of a truck. I think he drove a couple of hundred miles was all...but then a hugh crane had to come and lift it over the fence into the back yard and then several men had to hand transport it from the side yard onto the backyard patio and then assemble the frame and set it upon it...all in all a very expensive oven....you could build one a very nice one for that expense! They are wonderful ovens and you can cook anything in them you cook indoors or on a bar-b-q. The pizzas are wonderful...it can heat up and retain heat well into the next day.
TFL has a bit of a WF forum going on now and they are discussing building their own ovens and how they are doing it...also Forno Bravo does have a lot of info and photos in their forum about building your own oven.
Sylvia
Sylvia