<h1><span class="material-symbols-outlined">sports_martial_arts</span>Alma Black.</h1> %% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% Created: Mon, Apr 7th 2025 From: [[3rd Fat Thin Crust]] | Ingredient in grams | Dough 1 | Dough 2 | Dough 3 | Dough 4 | Dough 5 | | ------------------- | ------- | ------- | -------- | ------- | ------- | | Flour | 270 | 275 | 275 | 275 | 305 | | Water | 165 | 165 | 165 | 140 | 155 | | Soy lecithin | 8.25 | 8.25 | 8.25 | - | 6 | | Egg Yolk | - | - | - | 50 | - | | Butter | 82.5 | - | - | - | 45 | | VW Gluten | 6 | 6 | 6 | 6 | 6 | | Coconut Oil | - | 68.25 | 50 | 63.25 | 45 | | Extra V. Olive Oil | - | - | 18.75 | - | - | | Salt | 8.25 | 8.25 | 8.25 | 8.25 | 8.25 | | I.D.Y | 1.35 | 1.35 | 1.35 | 1.35 | 1.5 | | Sugar | - | 13.75 | 13.75 | 13.75 | 15 | | Polydextrose | - | 2.75 | 2.75 | 2.75 | - | | Hydration | 61 | 61 | 61 | 51 | 56 | As stated on the recipe page, I didn't start doing this vigorous style of dough journaling until after I had already been making these batches using my old technique of just scribbling shit down on a piece of paper or in an app. For a brief rundown of what they came out like though you can check out the notes section at the bottom of this page. So then I have the dough journal for the two dough balls #### About the clarified butter. When you are clarifying the butter, you should just use double the amount that you need. After you have taken all the milk solids out of it, it will weigh less. You lose about 25%, but it’s always good to have a bit extra. #### The first thing I did. Clarified the butter, taking my time and making sure I got every last bit of the milk solids that I could. I put a full stick of butter (113g) and let it simmer on low for a good 5 to 10 minutes. Then weighed out 45g of coconut oil and added the clarified butter to it while it was still hot. The aim here was to get the two fats in a homogenous state. This was then allowed to cool until it became solid again. The overall goal is to be able to work with the fat in a state somewhere between plastic and liquid. I am going to try this one out with the mixxer, I have a new stainless steel bowl and intend to go really slowly with it. Mon, Apr 28th @ 20:10 : started the mix on low 20:11 : adding half the fat now 20:13 : startging to increment the rest of the fat 20:15 : adding the salt, still have fat to add 20:19 : adding the last of the fat now 20:22 : dough is 76 degrees, taking out for a little bit of a hand knead 20:24 : it’s now 78.6, Time to rest for 15 minutes at room temp 20:42 : separating the dough into two and resting one at room for three hours and the other is going into the fridge. 22:55 : Turned the oven on for preheat. 00:27 : In the oven she goes, top shelf, large steel 00:34 :out for oil and back in for a couple minutes 00:36 : Out. Very bubbly indeed. I think the fat mixture works. #### Bulk Stats: | Method | Dough | | | | | --------------- | ----- | --- | --- | --- | | Sponge (room) | - | | | | | Sponge (Fridge) | - | | | | | Ice Jacket | N | | | | | Mix Method | Both | | | | | Fat Added @ | | | | | | Salt Added @ | | | | | | Post Addition | | | | | | Total Mix Time | | | | | | F.D.T | | | | | | Rest | | | | | #### Notes: ## Alma Black The First. ## Alma Black The Second. #### Notes: ### The all butter batch. The first batch was actually quite impressive. It had great extensibility, great taste, but was just borderline too "crumbly". Not enough to discount it as a viable recipe or technique, but I knew that I needed to hit the drawing board and try something else. I could tell that I was on the right track though, and I highly recommend if you don't have any of the alternate ingredients on hand. ### Coco Loco. I reached for the coconut oil because of it's ridiculously high saturated fat content. 91 fucking percent! This pizza was an improvement on the last by a large margin but it also had other additions that muddy the water as far as if the fat is responsible for the outcome in isolation. Most importantly, the two humectants in the form of sugar and polydextrose. Do I feel like making it without those just to be sure? hmmm. ### Trying to be "healthy". This third batch war in response to my overwhelming anxiety about consuming far too much saturated fat in one sitting. I also tried substituting the lecithin for egg yolk so that the whole thing was that bit more... organic? Granted, I only went as far as taking out a third (ish) of the coconut oil and adding that amount in extra virgin olive oil, but the pizza was so brittle and unimpressive that I didn't even bother to document the outcome. I didn't even finish the pizza if I remember correctly. ### The phantom Coco. There was one batch that I seem to have deleting in my migrating over to the note taking app I am currently utilizing. In short, it was basically the same as the second batch, but this time I experimented with adding the fat while it was still in it's solid state, and adding it in between short rests in the fridge. More complicated than any of the others and the results of the pizzas, while very nice didn't seem to show any improvement over the previous technique. Certainly not enough to warrant publishing it seems. ---