roadrunnertwice: Ray pulling his head off. Dialogue: "DO YOU WANT SOME FRITTATA?" (FRITTATA (Achewood))
Nick Eff ([personal profile] roadrunnertwice) wrote2010-05-29 10:11 pm
Entry tags:

BLOOD EVERYWHERE

So what have we learned tonight? Let's count it off:

  • Don't start fires in the kitchen. Bad scene.
  • If you finish one pie and decide to use the broiler to bring the stone back up to baking temp in a hurry, you will likely end up with more baking stones than you started with.
  • The hideous algebra I did for Robert several weeks ago actually worked! Well, he told me so afterwards anyway, but it's nice to have independent verification. Just for the record:
    • 100% flour
    • 40% poolish or wet sourdough starter
    • 2.2% salt
    • 0.49% instant yeast or 0.64% active dry yeast
    • 5% oil
    • 62.8% water
    I don't quite have Time Control on this yet, but I did a 2 hour bulk ferment and a 1-to-1.25 hour proof (throwing everything not in pie one in the fridge after about 30 or 40 minutes), and it seemed to result in pizza dough. DO make sure you do a 20m autolyse period before mixing it in earnest.
  • Predict the future: put the smoke detector in the fridge before you even start pre-heating.
  • Dry mozzarella log seems to work a bit better than the wet-type balls. Apizza Scholllllls uses wet and it's unbelievably wonderful, but they also have more skillllllls than me, so they can get away with making things harder on themselves.
  • SPEED SPEED SPEED. Form the dough on rock or linoleum, transfer it to lightly floured wood, and GET THAT CRAP ON THERE AS FAST AS YOU POSSIBLY CAN. I am not kidding about this, lollygagging means inevitable catastrophe, a dodgy pie, and probably a small fire.
  • Get a real peel spatula, asshole. Jegus, what were you even thinking.
  • Racks works! Keeps the middle from getting soggy.

In conclusion: PIZZA NIGHT, DRACULA!

Pizza pie