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The first pizzas from our new place in Lyall Bay.

For those interested in such things…

Baker’s percentages:

Flour:  100%

Salt:       1.8%

Yeast:     0.2% (active dry yeast, 1/2 tsp.)

Water:   70%

I made up a 2 Kg batch of dough, so flour: 1154g; salt: 21g; yeast: 2g (1/2 tsp.); water: 808g.

Method:

1154g flour (115g stoneground white/stoneground wholewheat 1/2 & 1/2 + 1039g strong white flour – or, just use all strong white flour, it works fine.)

1/2 tsp. active dry yeast

743g water @ 25.5C

Mix together in a large bowl.  Once incorporated, cover and autolyse for 30 minutes.

After 30 minutes, add 21g salt + 80g water and incorporate.

Cover and let rest for 30 minutes

After 30 minutes, fold in three parts, then divide into 7 portions of about 285g each.

After dividing, place dough in fridge to cold ferment for at least 24 hours.

These pizzas were baked in a standard home electric static oven on a 1/2 inch Baking Steel on the highest rack in an oven preheated on high for 1 hour.

Unfortunately, in this oven, the thermocouple is placed at the very top of the oven and I believe that with the steel plate, the heat was reflected onto the probe and the oven cut out at a low temperature of about 260C (temperatures were monitored via thermocouple placed at the surface level of the Baking Steel.  I’m still waiting for a non-contact infrared thermometer…).

margherita

Pizza Margharita.  Even 45 minutes after shaping, dough was very elastic and difficult to stretch.  Pizza was baked for approximately 8 minutes.  crust was leopard spotted.  Cornicione had great oven spring.  I could not get the grill to fire even with the oven door slightly ajar.

sopressa_olive

Pizza con Sopressa e olive Pizza.  1 hour after shaping, dough was a bit easier to stretch.  Pizza cooked for approximately 8 minutes.  Crust was leopard spotted.  Cornicione had great oven spring.  I could not get the grill to fire even with the oven door slightly ajar. 😦

lardo

Pizza con Lardo.  Approximately 1 hour 15 minutes after shaping, dough was much easier to stretch.  This time I timed the pizza with the oven cycle – when the oven element began to glow again, I launched the pizza onto the Baking Steel.  Oven was set to bake.  Pizza was cooked for approximately 5 minutes.  Crust was leopard spotted.  Cornicione had great oven spring.

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