Chau's formulation for pizza baked in the Blackstone Pizza Oven

I used Chau's formulation for his elusive yet “Perfect” pie.  I want to thank Chau again for his formulation with Buttered Flavored Crisco and egg whites. I really enjoyed this pizza.  The rim crust was sort of crispy and the rim crust had good oven spring.  The bottom crust was crispy enough for my tastes.  Chau's dough was very easy to open.

The mixer didn't want to mix this small amount of dough well.  I used the flat beater in two stages.  The spiral dough hook was tried but it didn't want to do much.  The dough was then strengthened using stretches and folds.  Chorizo meatballs were started yesterday and fried this morning.  I used Craig's Calabrian chili oil in the Chorizo meatballs.  The sauce was spread on first, then the sliced in half Chorizo meatballs were applied.  Next spring onions were sliced thin and applied with fresh cut basil strips.  Cheese was applied on top.  After the bake more fresh basil was cut onto the pizza.  The toppings went together well.

There appeared to be a little leapording going on but I don't know where that came from.  I dropped a few poppy seeds in the dough in the plastic container.  I didn't try to do that but that is what happened.

Norma

Hobart 20 qt. mixer mixing NY dough dough

There were 4 batches of dough that the final dough temperatures were taken today. The last batch was a Detroit style dough. I would have thought the final dough temperature for the Detroit style dough batch would have been higher than the boardwalk style dough batches because of the rest period and mixes on speed two.

The yeast for the boardwalk style doughs and the Detroit style dough batches were weighed on the small scale. The first IDY was also weighed on the larger scale. It looks like it didn't matter which scale was used for the IDY.

Some of the other photos show how soft the dough becomes when it sits on the bench a little. It also stretches not long after being mixed. Some of the photos shows oiled bagged dough balls, oiled dough balls, and one dough ball that was not oiled.

Three videos were taken of the Hobart mixing the dough if anyone is interested. The mixer is on speed one. The first video shows the mixing of water, flour, IDY, sugar and salt. The second video is after the oil is added to the dough. The third video is almost when the dough is finished mixing.

http://youtu.be/N5mJGWiK_nA

http://youtu.be/gxkepIO_uI8

http://youtu.be/nxOawlBRNxs

Norma

GM Bread flour and Spelt pizza baked in the Blackstone Pizza Oven

There was a dough mixed yesterday with GM Bread flour and Spelt. The hydration was 70% and the other ingredients were real salt, organic agave nectar and Central Milling malt. The dough needed different stretch and folds over an hour and a half. I wasn't sure what the malt and organic agave nectar would do in the bake when baking at a higher temperature. The dough opened easily. I really enjoyed the pizza. The bottom crust was crispy and didn't burn. A little baby basil from my garden was put on the pie after the bake. I wasn't sure if I would like the baby basil but it is good.

This is only a short video of part of the bake. During the first minute of the bake a larger bubble appeared and that bubble was broken. That is the part of rim crust that doesn't have as much oven spring. One Hot Mama performed well today. :)

https://youtu.be/CPRlyal6Gwk

Thanks so much to everyone that helped me get the BS up and running again from the pizza making forum! It took most of last Saturday to get the BS back in shape. It was worth it to be able to bake in it again. Couldn't have done it without all the helpful members.

Norma