The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Classic Margherita Pizza

  • Pin It
mightypizzaoven's picture
mightypizzaoven

Classic Margherita Pizza

50% Caputo Flour (Red Bag) – 50% King Arthur All Purpose Flour (KAAP) – 15% Ischia Starter – 3% Salt – 62% Water - 10 hours rise time at room temperature

adri's picture
adri

Nice Pie!

 

How do you feed/handle/refresh your starter and what is your room temperature. 15% for 10h is very much. That's even more than craig's table would give me. Well, your result shows it is the right amount for your settings.

Do you feed your starter the Italian way or how sourdo.com describes it?

Adrina

mightypizzaoven's picture
mightypizzaoven

I split my starter into two jars. That I rotate and store in the fridge. I take it out one day before use and let it get to room temperature, discard half, and feed it about 50g flour and 50g water stir (or more but at equal weight), Some time I do one more discard and feeding if the sarter is not active after the first feeding.

 

I used Craig table, at 74 f room temperature. I combinbed both his tables in one article that I posted on my website http://www.mightypizzaoven.com/lactic-acid-and-yeast-fermentation-predictive-model-a-tutorial/ great tool.

Below, dough balled after 5 hours of bulk femrent.

 

Below, dough balls after 5 hours.

 

 

adri's picture
adri

Hm, I guess, my starter is just more active as I use it more often, then.

Why do you divide into bulk and ball fermentation if you have enough space/boxes? In my experience 10 to 12 hours of ball fermentation is just perfect for the gluten to relax.

I have similar boxes. I put the ball on the lid and use the bowl as cover though. The dark on the bottom is oil?

 

Adrian

mightypizzaoven's picture
mightypizzaoven

I find it easier to ball after bulk ferment. Also it allow me the stretch and fold each ball one more time.

 

How often you feed your starter?

 

I do oil my containers. I like the idea of placing the ball on the cover, do oil your cover to prevent dough sticking to the container and cover?

adri's picture
adri

It depends on how busy I am. Sometimes it's 7 days between two feedings, sometimes just 1 day.

Yes, I put some oil on the lid, but just very very liddle.

mightypizzaoven's picture
mightypizzaoven

Do you have any issue with the dough sticking to the container when you open it?

adri's picture
adri

Sometimes a little bit. But that's not much of a problem. From the lid it is easily seperable. Usually the oil suffices; sometimes, if I forgot the oil, I take a dough scraper.

To the container it might stick a bit if not oiled, but with a butter knife or just with a bit of care, it never was a problem.

I really use very little oil and just spread it with a paper towel.

mightypizzaoven's picture
mightypizzaoven

I am going to try it his weekend, than you for sharing this tip.

dabrownman's picture
dabrownman

that has to taste terrific!   Well done and

Happy baking

mightypizzaoven's picture
mightypizzaoven

It did taste great, but I think used too much tomato sauce, 1/2 cup on a a 14" pie , I will try 1/4 to 1/3 cup next time.

adri's picture
adri

:D Nice pie, really. Less than 2 minutes is just wow.

Thank's for the update

By the way, I cannot see your pictures here (no hotlinking allowed). But I looked at them on pizzamaking.com

 (I don't read it very often, but with the notification from you that there are updates, I had to take a look.)Adrian

mightypizzaoven's picture
mightypizzaoven

Thanks Adrian, I made a mistake of posting the link instead of using the media button. I realized my mistake after I pressed saved. I wish you can edit your post after saving (at least for an hour, pizzamaking allow you 24hours - I think)

 

Regards,

 

Bert

mightypizzaoven's picture
mightypizzaoven

The last pie was baked in 2 minutes at high 700s Deg F. Other pies were baked at low 700s Deg F

 

adri's picture
adri

... is possible, if you are logged in. And not just for 24h, like in pm.com

You'll find an edit link below your post.

Adrian