Artisan-inspired pies


Did a couple of artisan-inspired pies with Tony's Master dough but at halt the amount of yeast. Could have used a bit more oil as well. Both were baked at about 600F on the bottom stone for 3 minutes, then moved to the upper stone to finish them off...another 4 mins.

Nevertheless, the crust was stellar according to some friends.

Medium artisan pizza

Medium artisan pizza1

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Mike K.
posted about 2 years ago

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Prime time-ready, as always. What oven do you use that gets to 600 degrees?

Ken K.
posted about 2 years ago

My trusty run-of-the-mill GE electric oven. I had it as high as 699F a couple of weeks ago. That was a bit too hot, though.

- Mike   about 2 years ago


It is ringing a bell now. You put it on self-clean, is that correct? I have the limitations of a gas oven...

Ken K.
posted about 2 years ago

I wouldn't dare to hack the self-cleaning lock and use the cycle. It is simply that the oven runs hotter, for whatever reason, than most electric ovens I've seen. It's perfect for pizza.

- Mike   about 2 years ago


Mike, the pizzas you make always look great. Did you increase the fermentation time because of the lower amount of yeast?

A lot of times people are surprised by how little yeast you can use and still end up with a good result. Some of my pies use as little as 1/8tsp per 300 gram ball. I always chuckle when I see a generic recipe that calls for "1 envelope of yeast" for a small batch of dough, such as two balls.

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Raj Irukulla admin
posted about 2 years ago

Raj, ditto on the pies! ;)

No increase in fermentation whatsoever. I used Fleischmann's ADY and that stuff is extremely potent. I had to degas the dough twice during the 48-hr period.

I used 8 grams of yeast for about 5 lbs of dough. The recipes you mentioned...yeah, I know...total butchery and most likely designed to be used within a couple of hours.

- Mike   about 2 years ago


I had the same issue with Fleischmann's, had to degas before I stretched out the dough on top of degassing at the 24 hr mark

Gil W.
posted about 2 years ago


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