The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from SC

Pizzette's picture
Pizzette

Hello from SC

Hi everyone,

I've been lurking for a little while, finally registered a couple of days ago. I LOVE this site!

Just getting started and have become obsessed with artisan baking already :)

I was wondering what the "score" thing below everyone's individual posts and replies are...can anyone give me a heads up on what the purpose of this is? Just curious :)

Anyhoo, I've made ciabatta once and pizza three times LOL I think this site is making my clothes shrink! Looking forward to reading and learning, and thank you all for such a warm, wonderful place to do this.

Pizzette

Susan's picture
Susan

You'll enjoy the give and take of this community, I'm sure. Mostly, the plus score is a way to keep extra-special-good-and-helpful comments around for all to access. On the other hand, if you think a comment is ill-advised, give it a minus click. Feel free to use it.

Susan

btw, I'm from NC, but live in San Diego now.

kjknits's picture
kjknits

I'm new here too--I have been lurking awhile, but joined last week.  So far I have found tons of helpful information.

I'm in SC, too.  Hope to see you around here a lot!

 

Katie in SC 

Pizzette's picture
Pizzette

Thank you both for the warm welcome! I love it here already.
This is where I've been spending my time here at work when I'm not busy working LOL and occasionally when I'm *supposed* to be working :)

Great to meet someone from my part of the country here, Katie! I look forward to comparing notes in the future, when I have some to compare <g>

Pizzette
 

zolablue's picture
zolablue

This is a super site.  Please don't let the stuff going on the past couple days get in the way. I'm quite sure it is a disgruntled member who is enjoying yet another incarnation and taking advantage of Floyd's temporary absence. 

You will find the most helpful people - not divas here, but just really helpful and knowledgable people who are passionate and really generous. 

bluezebra's picture
bluezebra

I too am a newbie and am just finding a tiny bit of sea legs. As others have said before me, this site is awesome and the people are very helpful.

Hope you will stick around and post often so that we get to know you!

Pizzette's picture
Pizzette

Definitely the best baking site I've come across so far, it's amazing.

Susan, somehow I missed that you were from NC originally...so am I! Small world, ain't it (yep we say "ain't" here LOL)

You guys are great. I'll spend way more time here than I should, no doubt :)

Pizzette

tattooedtonka's picture
tattooedtonka

Welcome, welcome, welcome, from a dang yankee...

bye the way, how did your ciabatta turn out?

Tattooed Tonka

Pizzette's picture
Pizzette

Omigoodness, a dangyankee LOL Nice ta meetcha TT :)

The ciabatta blew up like balloons, I was so amazed at the ovenspring. I used Hammelman's version of the poolish ciabatta. Nice holey crumb and it was delicious but I'm certain I took it out too soon since the crust softened on cooling. Made delicious sandwiches though and it disappeared pretty quickly and left me wanting more. I'm going to try again hopefully Sunday using sourdough this time.

Now the pizza....mercy. I'll never order takeout pizza again :) I found a great New York style dough formula that I just love. The edges blow up nice and high and chewy with big bubbles (pardon my terminology LOL) and the middle is thin and foldable just as it should be. I blame that pizza for my suddenly shrinking wardrobe....

Thank you very much for the warm welcome and psst...I like yankees!

Pizzette

kjknits's picture
kjknits

Pizzette, would you mind sharing the pizza formula?  I'm always up for trying another recipe.

My ciabatta crust also softens upon standing.  I thought that was due to the steam coming from inside the loaf--it's such a wet dough, it has to find a place to go.  At any rate, I like it softer and chewy--it's good for sandwiches that way!

Katie in SC 

Pizzette's picture
Pizzette

I found this recipe on Pizzamaking dot com and modified it somewhat as to flour type plus added a bit of dry milk powder. I can't credit it to the original author since I only printed out the formula, so thanks goes to whoever it originally belongs to.

NY Style Pizza Dough

25.3 oz flour  (originally Gold Medal Better for Bread, I use KA Sir Lancelot)
15.9 oz water
3/4 tsp IDY
2 tsp light olive oil
2 tsp kosher salt
1 tsp honey
about 3/4 TB baker's dry milk powder (my own addition)

Do this 24 hrs before you want to make pizza. 

I stir the water and about 3/4 of the flour together with a rubber spatula, then use my Kitchenaid Pro 600 fitted with spiral hook to mix on speed two for about 2 minutes. Autolyse for 20 minutes, then add all remaining ingredients and mix on speed 2 for 5 more minutes, dough should clear the sides of the bowl but remains stuck to the bottom.  You may have to add a bit of extra flour in order for the dough to clear the sides. Take the dough out of the bowl and separate into either 2 balls (for big 16" pies) or three ( I make three pies approx. 12-13") Put in ziplocks that have been oiled with a bit of light olive oil and put them straight into the refrigerator until the next evening when you get ready to make your pizza. You're s'posed to take it out 2 hrs before making your pizza and let sit at room temp but I always forget to, so I end up running some warm (not hot) water into the kitchen sink and sit the bags right down in it while i get my toppings and stuff together. When it loses it's chill and comes to room temp you'll see little bubbles forming in the dough and I let the water out right away, too many bubbles make the dough hard to stretch right. Have your oven/stone preheated to 550 or however high it will go (Please no flames over preheating, it is really necessary for pizza) and your parchment paper laid out on your peel and lightly sprinkled with semolina, then take a dough ball out. It will almost stretch itself with it's own weight if you didn't let it get to bubbly. You can "fist" the rough circle out without tearing. (I can't spin, LOL and be sure to take off your rings or you'll have holes) Then lay the dough circle on your peel and finish pressing the dough out to the size you want, taking care not to press or deflate the edges. I like my middle pretty thin, with a big puffy outer rim. Do yours the way you like it. I put a thin sprinkling of shredded italian cheese mixture directly on the dough, then sauce, then various toppings, then the mozz on top. I always trim my parchment paper close to the edge of the pizza before I peel it off onto the stone, it doesn't scorch the paper so badly that way. They usually take around five minutes to cook on the Fibrament stone sitting on the bottom oven rack at 550 F, keep a close eye on them to avoid charring.

Hope this turns out well for you, we always end up shamelessly pigging.

Pizzette

kjknits's picture
kjknits

Wow, that sounds great, and you do so many of the same things as me when it comes to technique.  I spin my rings around so the "rocky" parts (such as they are, heh) are inside my fist while shaping the dough.  And I use parchment and semolina.  I'll have to try trimming the parchment before baking.  The scorching doesn't get too bad for me, but then I usually bake at 475.  I may try cranking it up to 550 next time and see how it goes.

Thanks again for sharing the recipe!

Katie in SC 

Ruth Redburn's picture
Ruth Redburn

     Pizzette,  What is IDY in your Pizza recipe?  Thanks           Ruth Redburn

Pizzette's picture
Pizzette

I'm sorry I wasn't more clear Ruth, it's Instant dry Yeast. Hope the recipe does well for you!

Katie, I'm going to try your trick of just spinning my ring around, I only wear one tiny diamond pinky ring but my hand feels funny without it.

Re: the ciabatta, I meant to crack the oven door open for the last few minutes of baking and completely forgot to do it. That may keep the crust crispy, but I agree that it was very good with a soft crust for sandwiches. Hope to try a sourdough version tomorrow if my starter acts right with it's refreshments today.

Pizzette

 

kjknits's picture
kjknits

Pizzette, I loved this dough!  I made it last weekend.  I wrote a little about it here.  Harder to handle than I'm used to, but tasty!

Katie in SC