No fuss, straight-up same day dough

Just mixed a pretty straight-up, same-day dough for tonight's use. No fuss about this one, no special mixing, no special rest periods, nothing. I started at 2:15pm today and it should go into the oven around 7:00pm.

Mixing time was 8 minutes. Dough temp off the hook was 78°F. Balled immediately and then bowled, covered with plastic wrap.

Flour: Grain Craft Power flour
Yeast: SAF Instant Red
Malt: AB Maury Low-diastatic malt powder (20 degrees Lintner)

Pie will be baked tonight at 550 - 575°F.

What I want to check out is if the malt, in combination with some sugar, can deliver the same browning as longer fermented doughs. The second pic shows the dough after about 3 hours room-temp rise.

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Mike K.
posted about 4 years ago

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Let us know how it turns out :D

Gil W.
posted about 4 years ago

It actually turned out quite great.

I was surprised that a five-hour dough would and could perform as nice as it has. It was very easy to work with, easy to open without being overly extensible and baked up with very good coloration. The malt, in combination with a bit of sugar, worked its magic.

The crust itself was foldable and had good bottom coloration and a slight crunch to it and a little bit of chew. Overall, it was a very good outcome.

100% Flour
60.0% Water
0.5% IDY
2.0% Sea Salt
1.5% Olive oil
1.0% Sugar
3.0% Malt

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Mike K.
posted about 4 years ago

Great job Mike. When you start really getting into pizza making, the thought of a same day dough doesn't sound great because you get used to 2 and 3 day rises as well as starters. But, a lot of great places (Toto's included) do a same day rise.

I'll give this a try later in the week. Were you going with a plain or extra-virgin olive oil?

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Raj Irukulla admin
posted about 4 years ago

Thanks, Raj. I might fiddle around with this formula and do an 8-hr maturation to see if there's a significant difference in those two.

I went with pure olive oil to up the flavor a bit.

Keep us posted how it turns out for you.

- Mike   about 4 years ago

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