%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Basil Zylkian.</h1> Created: Thu, Oct 2nd 2025 From: [[Neopolitanish Dough]] #doughjournal Thu, Oct 2nd @ 19:37 : sponge mixed and now I'm going to leave it at room temperature for a few hours. ![[Basil sponge.webp]] I'm also going to properly monitor activity. This is where the sponge is after. It's been mixed just under the 1000 g mark Fri, Oct 3rd @ 00:17 : going in the fridge overnight a nice amount of activity already. The sponge rose halfway to the 1500 mark. ![[Basil after room sign.webp]] Sat, Oct 4th @ 00:04 : got the sponge back out of the fridge to sit at room temp for a bit before I mix this batch up. 01:38 : starting to mix 01:52 : The dough is 76 degrees and I’m going to start to slowly adding the oil 01:55 : Adding the salt, the dough is already at 78 so I added a small ice jacket to the side and gave it a 3 minute rest. 01:58 : further mixing 01:59 : : Time to rest, Dough is a comfortable 78 02:23 :balling them up. 02:37 : in the fridge to cold ferment. Sun, Oct 5th @ 03:42 : 3 balls going on the freezer after making 2 today. [[The DoughJo Jo#Basil Zylkian thoughts|Over all thoughts here]] #### Bulk Stats: | Method | Dough | | | | | --------------- | ----- | --- | --- | --- | | Sponge (room) | 4.5 | | | | | Sponge (Fridge) | 24 | | | | | Ice Jacket | N | | | | | Mix Method | Mixer | | | | | Fat Added @ | 16 | | | | | Salt Added @ | 3 | | | | | Post Addition | 1 | | | | | Total Mix Time | 20 | | | | | F.D.T | 78 | | | | | Rest | 20 | | | | #### Notes: ## Basil Zylkian The First: Sat, Oct 4th @ 14:51 : got the first doughball out of the fridge and put straight onto a preheating oven. This is just for experiments sake I suppose. I am going to make the pizza at 4 o'clock which is usually not enough time to make a pizza. We'll see how it fares 16:06 : in the oven 16:14 : out. It did come out for a brush of oil and to put other toppings #### As expected. While the piece was very nice, tasted great, the texture was a wee bit on the soft side. Not nearly as crispy as The last one I made from the last batch. Still very edible and shows a lot of promise for this batch. ![[Basil 1(1).webp]] ![[Basil 1(2).webp]] ![[Basil 1(3).webp]] ## Basil Zylkian The Second: Sat, Oct 4th @ 22:54 : second one out at room. Sun, Oct 5th @ 00:47 : oven preheating now the dough ball is at 69°. 01:51 : preparing the base now. The dough ball is 75° 01:58 : going in the oven now 02:03 : out for a brush and to put the rest of the toppings 02:07 : back in the oven 02:09 : out to cool This pizza was amazing. Super crispy and bubbly with a beautiful crumb even if slightly misshaped from being too wide for the steel. ![[Basil 2(1).webp]] ![[Basil 2(2).webp]]![[Basil 2(3).webp]] ## Basil Zylkian The Third: Mon, Oct 6th @ 12:06 : Got the third out for a 20 minute water bath at 100 degrees. 14:45 : Started the oven to preheat @ 550 15:39 : starting to prep the pizza now. The temperature is 73° 15:45 : in the oven 15:50 : out for a brush 15:55 : out to cool I definitely see a difference in both the volume and the color of the crust when I let the pizza proof at room for only 2 hours or of quick defrosted it, I think that longer bench ferment really allows higher hydration dough to loosen up and get its sugars going. ![[Basil 3(1).webp]] ![[Basil 3(2).webp]] ## Basil Zylkian The Fourth: Sat, Oct 11th @ 23:47 : got the ball out of the freezer for a dunk in 98 degree water Sun, Oct 12th @ 01:02 : oven on for pre heat 02:38 : starting to make the pizza now. The temperature of the dough is 78°. And the temperature of the sauce is 70 02:46 : and into the oven she goes 02:51 : out for a brush of oil and a little bit more cheese 02:55 : back out to cool Not bad. You can still tell that it is being rushed. Not enough time on the bench fermenting. Plus in this experiment I had the small steel in the middle of the oven and the larger steel on the second to top shelf. ## Basil Zylkian The Fifth: #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ----------------- | --- | ---- | --- | --- | --- | | Cold Ferment Hrs | 12 | 19 | 25+ | 25+ | 25+ | | Bench Ferment Hrs | 2 | 2:50 | 2 | | | | Defrosted? | N | N | Y | Y | Y | | Quick | - | - | Y | Y | | | Overnight | - | - | - | - | | | Oven Pre Heat Hrs | 2 | 2 | 2 | | | | Oven temp in F | 550 | 550 | 550 | 550 | 550 | | Sauce in grams | | 30 | | | | | Sauce temp | | 90 | | | | | Steam? | N | | | | | | Which Steel? | Top | Top | | | | | Rating Taste | 8 | 8 | | | | | Rating Texture | 6 | 8 | | | | | Rating Color | 6 | 7 | | | | | | | | | | | #### Notes: --- %% ![[Basil Zylkian-1760381456232.webp]] %%