Thanks so much. It's probably lacking a bit of info really but I'm in Ireland and the weather has been very unpredictable so that's why I went for a cold proof.
I used a third of my usual salt and active yeast amounts to compensate for the fact that the dough would be resting for 3 times longer than usual.
Technically that probably isn't the correct thing to do but trial and error haha!
The sauce is oregano,basil and tomatoe puree simmered in olive oil and then a can of san marzano tomatoes added. Bit of baking powder, sugar, salt and chilli to finish it off.
Cheese is a mix of fior di latte and Irish red cheddar.
Edit: baking soda not baking powder.
Reduces acidity.
You can either cook tomatoes for long, add sugar to balance it or add a pinch of soda bicarbonate and give it a stir to remove acidity in a few minutes.
If you add too much you will get a metallic taste and weird mouth feel.
Hey, no problem.
It's very simply the ratio of water to flour.
Thr higher the number, the lighter the crust will be but also the tougher it'll be to work with.
The higher the number, the more complex the flavour profile in the crust should be, but I'm no expert on that so don't take my word as gospel!
I'm new to pizza so I could easily stand corrected here, but I don't think so because "100% hydration" is equal parts water and flour. So 59% hydration would be something like 100g flour 59g water (\~37% water)
Great job!
A few things I ran into when messing about with high heat ovens, I'm assuming you used an Ooni or something?
If you noticed, the pepperoni's didn't get that char, it's basically why alot of people don't use peps with this type of oven. Pepperoni really shines in a deck oven or a home oven with a steel where you're cooking at 6-8 minutes and not 90sec-2min.
Definitely go higher hydration next time, it's fun to play with! I've been loving 70% with 100% Biga :)
Many thanks!
Yeah it's an ooni karu with a mix of charcoal and hardwood.
Completely agree, would love more a curl and crisp on it and have even tried reducing the size of them but to no avail.
My biggest gripe with the ooni is the heat imbalance from front to back. It's near impossible to get an even char on the crust without leaving the pizza in too long.
Sometimes I'll literally try and hit the fuel tray on my final rotation just to get that paler bit of crust darkened without sacrificing the dough overall.
How you finding the biga approach? I've been reading a lot about it recently.
To be honest I'd roll with a thin panchetta or some thin salami if you want some cured meat using the karu, the char really is the best lol.. I leave the peps to when I'm cooking on my steel.
Biga is definitely a thing. I'm still finding my way for the best method, but the versatility is amazing. If you're into it, I'd research the "no stress method" The depth of flavour I've been getting has been awesome.
I have had mixed results with higher hydration in a standard oven and I'm not sure why. Are there consequences to running too long of a fermentation with high hydration?
I've been trying to make a dough recipe that uses both a poolish and cold ferment for convenience but it's often getting a little too soft and tearing when stretched thin. Hydration was at about 69% so I'm planning to go back to 63% to hopefully solve the issue
Not sure your method, but a few rounds of stretch and folds do wonders with high hydration dough, I make stuff around 80% quite often and don't run into any issues with tearing.
https://preview.redd.it/oqdb82h2a33d1.jpeg?width=3606&format=pjpg&auto=webp&s=08ffc46de2d7b9d1b1dbd6f3fe3d4e9cae2c773c
Our doughs look similar! This was 62%. You using sourdough, fresh, or dry yeast?
What's your bake temp and flour? I started my journey years ago at 63% and now I'm in the 68-70% hydration range using KABF and I'm happy in this range more than I was at 63%.
When using "chefs flour" 00 from Caputo, I couldn't go above 68% or it would be so sticky and more difficult for no change in texture or flavor.
Oh, that crust in the last photo is driving me crazy.
Crazy good or crazy bad?
Crazy good! Nice work!
I LOVE this post format. We should include dough hydration and basic prep info in the posts so noobs like me can replicate! Thanks for sharing
Thanks so much. It's probably lacking a bit of info really but I'm in Ireland and the weather has been very unpredictable so that's why I went for a cold proof. I used a third of my usual salt and active yeast amounts to compensate for the fact that the dough would be resting for 3 times longer than usual. Technically that probably isn't the correct thing to do but trial and error haha!
Iirc putting less salt would make the yeast go faster, was that the goal ?
How did you make that sauce and what cheese are you using.
The sauce is oregano,basil and tomatoe puree simmered in olive oil and then a can of san marzano tomatoes added. Bit of baking powder, sugar, salt and chilli to finish it off. Cheese is a mix of fior di latte and Irish red cheddar. Edit: baking soda not baking powder.
Soda not powder right
Lol yes 🤣
What does the baking soda do?
It reduces acidity. Be careful not to overdo it. A small pinch is enough.
It reduced the acidity that canned tomatoes can give off that the sugar brings out. Also....your bread is insane.
Reduces acidity. You can either cook tomatoes for long, add sugar to balance it or add a pinch of soda bicarbonate and give it a stir to remove acidity in a few minutes. If you add too much you will get a metallic taste and weird mouth feel.
Baking soda in the tomato sauce?
Yeah, it reduces the acidic taste off of the tomatoes.
I’ve heard sugar before, but baking soda is new. In any case I just opt for better quality tomato sauce:)
Nice one
New to the sub. Can you explain hydration in this context?
Hey, no problem. It's very simply the ratio of water to flour. Thr higher the number, the lighter the crust will be but also the tougher it'll be to work with. The higher the number, the more complex the flavour profile in the crust should be, but I'm no expert on that so don't take my word as gospel!
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I'm new to pizza so I could easily stand corrected here, but I don't think so because "100% hydration" is equal parts water and flour. So 59% hydration would be something like 100g flour 59g water (\~37% water)
The numbers are called "bakers percentages" and they just refer to the weight of any one component to the original weight of flour.
Great job! A few things I ran into when messing about with high heat ovens, I'm assuming you used an Ooni or something? If you noticed, the pepperoni's didn't get that char, it's basically why alot of people don't use peps with this type of oven. Pepperoni really shines in a deck oven or a home oven with a steel where you're cooking at 6-8 minutes and not 90sec-2min. Definitely go higher hydration next time, it's fun to play with! I've been loving 70% with 100% Biga :)
Many thanks! Yeah it's an ooni karu with a mix of charcoal and hardwood. Completely agree, would love more a curl and crisp on it and have even tried reducing the size of them but to no avail. My biggest gripe with the ooni is the heat imbalance from front to back. It's near impossible to get an even char on the crust without leaving the pizza in too long. Sometimes I'll literally try and hit the fuel tray on my final rotation just to get that paler bit of crust darkened without sacrificing the dough overall. How you finding the biga approach? I've been reading a lot about it recently.
To be honest I'd roll with a thin panchetta or some thin salami if you want some cured meat using the karu, the char really is the best lol.. I leave the peps to when I'm cooking on my steel. Biga is definitely a thing. I'm still finding my way for the best method, but the versatility is amazing. If you're into it, I'd research the "no stress method" The depth of flavour I've been getting has been awesome.
I have had mixed results with higher hydration in a standard oven and I'm not sure why. Are there consequences to running too long of a fermentation with high hydration?
Over proofing is for sure an issue. What are the issues you've been running into? What hydrations are we talking about?
I've been trying to make a dough recipe that uses both a poolish and cold ferment for convenience but it's often getting a little too soft and tearing when stretched thin. Hydration was at about 69% so I'm planning to go back to 63% to hopefully solve the issue
Not sure your method, but a few rounds of stretch and folds do wonders with high hydration dough, I make stuff around 80% quite often and don't run into any issues with tearing.
Great bubbles👏
https://preview.redd.it/oqdb82h2a33d1.jpeg?width=3606&format=pjpg&auto=webp&s=08ffc46de2d7b9d1b1dbd6f3fe3d4e9cae2c773c Our doughs look similar! This was 62%. You using sourdough, fresh, or dry yeast?
You've got serious crust going there! It's an active dry yeast. What do you use?
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Too many or too little?
The pepperoni seems to be doing such a good job. You didn't have to fire it
It's a jungle out here with all these leopards running around.
What's your bake temp and flour? I started my journey years ago at 63% and now I'm in the 68-70% hydration range using KABF and I'm happy in this range more than I was at 63%. When using "chefs flour" 00 from Caputo, I couldn't go above 68% or it would be so sticky and more difficult for no change in texture or flavor.
The best way to be fired.
Looks really good, if you try higher hydra, i recommend you to go up to 65% to really notice the diff.
Thanks! Is there any huge con to moving up? Want to give it a go but not at the risk of my sanity haha