The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking Jones

The Roadside Pie King's picture
The Roadside Pi...

Baking Jones

I have not baked anything since Saturday morning! I am Jones-ing for a good bake! https://youtu.be/G-xRMw0NyW0

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DanAyo's picture
DanAyo

Pie King, I am presently on a low carb diet. And that pie ain’t making it easy. LOL

Have you worked professionally with pizzas?

Wished I had your crust shaping skills...

Danny

The Roadside Pie King's picture
The Roadside Pi...

Thanks, Dan.

If you want to learn about making bread, you hangout at the Fresh Loaf. If it is pizza you strive to perfect, you hang out at the pizza making forum. Smile. Regarding the shaping. If the dough is right it does most of the work. I watched a bunch of these videos. Just as with bread shaping videos it really helped!

https://youtu.be/GtAeKM_f2WU

Best regards,

Will

DanAyo's picture
DanAyo

Can you provide a resource detailing your favorite pizza dough?

I would like to take a look.

Danny

The Roadside Pie King's picture
The Roadside Pi...

Visit the pizza making forum and have a look at Tom Lehmann's NY Style Pizza

His work is what I base my formulas on.

alfanso's picture
alfanso

RPK - I don't make pizza all that often but when I do, I am historically miserable at shaping, having never even approached a decent oval before, no less a circle.  

However, I watched this video a few times and took my first baby steps toward correcting my shaping.  A huge success using my Bouabsa dough.  Unfortunately, the first half of this was loped off and eaten before I thought about snapping a photo.  But even from this mezzaluna you can get an idea of the full shaping, as close to a circle as could be.  The cornicione was also really nice.  

It may be an IDY dough, but I love the results from the Bouabsa formula. 

Thanks for posting not just the link to the video, but also for displaying your magnificent pie creations.  They are humbling to all who have not acquired the skill yet.

 

 alan

The Roadside Pie King's picture
The Roadside Pi...

Thanks for your kind complements. How was this cooked? Conventional home oven? Would you consider sharing this dough recipe? 

alfanso's picture
alfanso

I bake it on the same stone as what you can see in most of my blog posts, 3/4" thick granite slab in my home electric oven.  550dF for 45-60 minutes pre-heat.  The whole bake took 8 minutes, and possibly a minute too long, with the pie turned 180 degrees at the 5 minute mark.  The pizza ball was 350g, and the pie goes in on a piece of parchment which I remove when I turn the pie.

Bouabsa Baguette Dough     Total Dough Weight - 1000 grams

  • Strong White Flour - 565g - I've been using KA AP.
  • Initial mix Water - 369 grams
  • Bassinage Water -64 grams
  • Sea/Kosher Salt 11.5 grams
  • Instant dried yeast - 1 gram

-Edit 6/12/19-

I realized in retrospect that I should have just written out the few instructions for the formula.  What I posted below was from an email in support of a new baker trying to get his footing.  Sorry for that overload of too much.  Here is the method.

  • Mix flour and IDY together and add to initial water.  "autolyse" for 30 min.
  • Add bassinage water (~15% of total water) and salt.  Mix well with pinch and fold.  Dough will be incredibly squishy and all water may not easily be taken up.
  • Dump goop onto counter and ***for the first 15-20 French Folds very gently work dough - or you will be cleaning up dough from  every part of the kitchen***.
  • 150 French Folds, 5 min. rest, 150 FFs.  Into oiled container.  Cover.
  • Letter Folds on wet bench at 20, 40 & 60 min.
  • Retard for 18-24 hours.
  • Remove from retard anywhere along the way after, say, 5-10 hours to divide, pre-shape and shape and return to retard.

From such a simple formula and quick method you will see a fantastic difference by the first Letter Fold in just 20 min.  Silky, super extensible and already growing.  You should also see some nice initial growth after the 5 min. rest during FFs.  This is a marvelous dough.

-End edit-

alan

 

 

The method for mixing the dough is contained in this video I made 5 years ago.  Ascribe to it up to the point where the dough is retarded (refrigerated).  https://youtu.be/tYvORu_oLYc?t=551.  This skips the initial 9 minute walkthrough of tools I use.  Check the note attached to the video for any changes made since the video was created.

I let the dough warm up for ~ 30 minutes before shaping and placing toppings on it. 

Benito's picture
Benito

I missed this video when I first looked at this thread.  Now that I've watched I can hopefully do better with the next pizza dough forming.  Thanks Will for posting it, that guy really explains things well.

The Roadside Pie King's picture
The Roadside Pi...

He helped me so much too. I must have watched it 100 times! I still watch it before a bake!

 

BakersRoom's picture
BakersRoom

Really, the shape is always nice and round.  That is something I struggle with.  Nice job.

The Roadside Pie King's picture
The Roadside Pi...

you will be making pies as round as my belly!

 

Benito's picture
Benito

I've just put together my first pizza dough following the recipe in Peter Reinhart's book Artisan Breads Everyday.  I'm sure it won't turn out anywhere near as nice as your pizzas.  I don't have a baking stone and will have to use my 9" cast iron skillet so these will be small pizzas, hopefully half decent.

The Roadside Pie King's picture
The Roadside Pi...

I can't wait to see. Your too modest by the way, I am sure your pies will be wonderful. You are quite an accomplished baker!

Lazy Loafer's picture
Lazy Loafer

I really like making pizza in a cast iron pan, though I've also got baking stones. In the cast iron pan you can load up the pizza without worrying about moving it, and you can also cook the bottom of the crust for a few minutes over a burner on the stove before putting it in the oven, so no chance of soggy bottom, even with a lot of toppings!

Benito's picture
Benito

I saw that on a youtube video so was going to first heat my cast iron in the oven while it is heating to 500ºF.  I figure I'll have it on broil.  Then pull it out and put it on the stove while it is on keeping it hot, putting the dough in and topping it so the crust starts to cook and after it is somewhat starting to brown put it under the broiler.  We shall see how it is.  I wasn't sure how much gluten I should work into the dough while mixing, Peter Reinhart's recipe really didn't knead for very long and the dough seemed to not have enough gluten to me.  However, never having made pizza before I'm not sure that it needed to have a lot of gluten built up.  Anyhow, I did continue to knead until I liked the gluten.