Testing two different doughs & sauces


Both have different formulations and are geared towards different baking temps also. One is an artisan-rustic style dough and the other a straight-up NY-style one.

Baking temps will be 550F & 650F respectively. The fermentation time was 24 hrs for both. Should be interesting to see how they turn out.

The sauces for each dough are made with hand-crushed whole DiNapoli tomatoes and the other with 6in1s. I ran stick blender through the 6in1s but kept a little of the crushed texture. Only oregano, a pinch of salt and a little sugar were added to both.

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Mike K.
posted about 2 years ago

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These seem like great experiments. Definitely post the after pics. Do you ever have trouble getting the plastic wrap off when it's packed that tightly?

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Raj Irukulla admin
posted about 2 years ago


Raj,

I'll def put some pics up later tonight.

Regarding the plastic wrap...no probs so far. I brush the top of the balls with a very light coating of olive oil and then immediately cover them. Seems to work for me.

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Mike K.
posted about 2 years ago


After 18 hrs in the fridge. About 8 more to go before baking

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Mike K.
posted about 2 years ago


Well, tbe "Artisan" was pretty much forgettable. Gonna stick with my tried & true formula for this one.

The NY-style turned out well. Nice thin crust, chewy but a little too tough for my taste.

Will post numbers later

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Mike K.
posted about 2 years ago


I'm sure these were all great Mike! The bottom two pics look like the winners to me.

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Raj Irukulla admin
posted about 2 years ago

Raj, to be honest,...the top one pretty much sucked.

- Mike   about 2 years ago


I am confused. i do not understand why you wrap the dough in plastic wrap, inhibiting it from expanding during the fermentation. I haven't seen that instruction anywhere....

Ken K.
posted about 2 years ago

Ken,

the wrap doesn't prevent them from expanding. They still do expand. The wrap prevents them from drying out too much during longer fermentation.

It works for me.

- Mike   about 2 years ago


Got it. Takes the place of my spritzing the top of the doughs. I am surprised that it doesn't inhibit the expansion. Hmmmm.... I see an experiment in the making for me here... Thanks

Ken K.
posted about 2 years ago

Ken,

Just make sure that when you remove the wrap, the dough is cold, straight out of the fridge. Otherwise it'll stick like glue.

- Mike   about 2 years ago


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