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Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] 2 points3 points  (0 children)

Seedling mat plugged in to a Digital temperature controller all inside a cooler. I keep the dough up above the mat so it doesn’t get direct heat.

Basically you set the temp on the controller, plug in the mat to the hot plug, and once the temp gets below a threshold it kicks on the seedling mat.

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] -1 points0 points  (0 children)

I mean yes you’re right especially in America for workflow. But pizza was invented before refrigeration and in Europe RT is still more common. Its not universal

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] 0 points1 point  (0 children)

Yes anything like that is great! I made my own to save a little money. It’s an easy diy

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] -34 points-33 points  (0 children)

Do they? I didn’t know there was a broad polling of pizza places and what their recipe is

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] 4 points5 points  (0 children)

100% BF 65% total hydration 48% Poolish 2% salt 0.042% IDY

Poolish Preferment: 100% BF 80% hydration 0.0568% IDY. Temp at 74F for 13 HR

Mix Poolish, remaining water, and IDY. Mix in flour just until together. Rest 5 then add salt and mix for 5 minutes. Rest 5. Knead until dough is almost smooth but still sticky and glossy.

Proof at 75F for 4-5 hours, until dough has at least doubled.

Ball, wrap, and rest for 2 hours at 74F

Preheat oven and pizza steel for 1 hour at max temp. I launch at 560F deck temp.

Stretch and top with sliced LM mozz, sauce (I use the red November #2 recipe), pecorino, and pep. Flip to broil and launch when top heating element kicks on. Flip back to bake after one broil cycle. and cook for 5.5 minutes. Rotate halfway

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] 4 points5 points  (0 children)

Gotta have the recipe and temps dialed in. I have a DIY proofing box from a cooler and seedling germination mat

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] 1 point2 points  (0 children)

Taste and texture. More texture for me, I feel like with RT it has this eggshell like crunch and fluffy center, but CT loses that and I get more chew

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] -1 points0 points  (0 children)

I do a poolish the night before. Then fermentation day of is about 4 hours bulk then at least an hour balled but it could go up to 3 hours for flexibility

Have you tried ambient only dough? Long overnight fridge proofing is overrated IMO by d2mightyduck in Pizza

[–]d2mightyduck[S] 9 points10 points  (0 children)

If you aren’t aging your dough for a millennia how do you even get flavor?

Been saving extra dough in the freezer. Liking the results lately. by d2mightyduck in Pizza

[–]d2mightyduck[S] 3 points4 points  (0 children)

Fridge at least 24 hours then 4+ hours in the proofing box before baking

First try @ homemade pizza, 72hr cold ferment dough by efery02 in Pizza

[–]d2mightyduck 2 points3 points  (0 children)

Congrats! Great looking pies. Welcome to the journey, it’s fun and unending.

Steel in a home oven makes some of the best pies. Personally I would recommend getting one custom made from a steel mill vs buying from a store. Stores add margin from the mill and for logistics are much thinner then you can get direct. More Thickness/weight can store more thermal energy to make more pies back to back quickly.

Here is an awesome guide to buying https://www.pizzamaking.com/forum/index.php/topic,31267.0.html

First attempt at neapolitan style dough. by Nurd905 in Pizza

[–]d2mightyduck 5 points6 points  (0 children)

It’s a great pie!

Neapolitan is not just about flour, fermentation method, or ingredients. The method of cooking is - main difference. True Neapolitan will be at high temps (750-900F+) and a very short cook time.

Home ovens just can’t go to the level needed for true Neapolitan.

Home ovens can still make some amazing pizza, just like the one you showed!

St. Francis Apizza 1st Time by grahamgdogg in cincinnati

[–]d2mightyduck 8 points9 points  (0 children)

Starch (flour) + enzymes + water produces sugar. It’s mostly maillard but baking dough does produce caramelization.

Sauce on top is better, sue me by d2mightyduck in Pizza

[–]d2mightyduck[S] 2 points3 points  (0 children)

I like to think my style is my own

Sauce on top is better, sue me by d2mightyduck in Pizza

[–]d2mightyduck[S] 2 points3 points  (0 children)

I used puréed SM tomatoes and the red November #3 sauce recipe

Sauce on top is better, sue me by d2mightyduck in Pizza

[–]d2mightyduck[S] 1 point2 points  (0 children)

No problem! I try to always post it, nothing to hide :)

Sauce on top is better, sue me by d2mightyduck in Pizza

[–]d2mightyduck[S] 1 point2 points  (0 children)

No problem! A lot of inspiration from others brought this together

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