Different Pies Made in Steve's WFO 6/09/2012

I was invited to Steve’s home yesterday. I took an “epoxy dough”, a Neapolitan dough made with Bova 00 flour and the Ischia starter, Steve had 3 ADY Pizzeria flour doughs he had mixed last Sunday, 4 Pizzeria flour doughs with the Ischia starter (that had been bulked then divided and room temperature fermented for about 36 hrs and Bob (Steve’s friend) also brought 2 doughs that were made with Pizzeria flour and IDY.



We had a great time each baking our own pies. Steve’s wife had invited her boss and family over so there were plenty of people to eat the 11 pies that were made. A neighbor of Steve’s also wanted a pizza so Steve baked him one and took it over to his neighbors place.



Steve and I opened our doughs the regular way and also bake them in his WFO the regular way. Bob has a different method of baking his pies in a WFO. First he bakes on one side, then bakes on the other, then takes the pie out of the oven and dresses the pie and then it goes back into the oven. I thought it was interesting that the crust then gets split something like a cracker style crust. Bob’s pies were good. Steve even let his wife’s bosses husband use on of his doughs to make a pizza. He never made a pizza before. Then the children that were 10 and 11 years old wanted to make the last pie and they also had never tried to make a pizza before. Steve let them. They opened up their own skin, dressed the pie and even slid the pie into the oven under my guidance. It goes to show how easy it is to bake a pizza in a WFO. The children did a great job in making their first pizza.

We also had beer, orangeothercello, strawberry moonshine, and chocolate coated pretzel drinks. They were all good. Steve and his friend Bob also played the electric guitars for us. They even lit a ring fire.
If anyone is interested, I posted about the epoxy dough and the Bova 00 flour dough at Reply 242 http://www.pizzamaking.com/forum/index.php/topic,19129.msg190846.html#msg190846 and the next few posts.

Thanks Steve for inviting me to your home and I also was happy to be able to try the epoxy method in your WFO. Steve is such a great guy for letting anyone bake in his WFO! I don’t know if I took pictures of all of the pies that were baked, but maybe Steve also has some to add.

Norma

Steve’s Home with KAAP and Ischia Pies in his WFO 5/07/2012

Steve invited me to his home for some pizzas he was making and I decided to try out two dough balls mixed with KAAP and the Ischia starter to see how the KAAP would compare to the Pizzeria flour. I made the dough yesterday morning and use 60% hydration, 2.7% sea salt, and 5.44 grams Ischia starter for the two dough balls. The dough formulation was calculated by the weight of the water. The dough was bulk fermented for 12 hours then divided and balled. It was then left to room temperature ferment for 18 hours.

I was a little concerned that the bulk dough didn’t look like it was fermenting any. Even after the two dough balls were balled and left to ferment overnight at room temperature they didn’t look like they were fermenting much. At least they fermented enough until they were baked.

The first pie was a Cherry Jones and the second pie had dressings of homemade ricotta I had made last evening, mozzarella, prosciutto and oregano and chives from my garden.

Thanks Steve for inviting me to your home to try out my KAAP and Ischia doughs in your WFO! :)  I always love to watch the flames and see how a dough bakes in a WFO.

Norma