h%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Carlin Marion.</h1> Created: Mon, Apr 14th 2025 From: [[Neopolitanish Dough]] Mon, Apr 14th @ 03:38 : Sponge made and on the bench until I go to bed. 05:00 : Sponge going into the fridge clocking in at 1 hour and 22 minutes at room temp. 14:28 : Back out on bench for a wee bit 18:50 : mix started, using an ice jacket. This clocks the addtional bench rest in at another 4hrs and 20 minutes. 18:57 : salt added. the dough is 78 degress already, probably because we’ve been using the water all day and it wasn’t chilled at all. 19:02 : rest for 20. Final dough temp is 79 and the dough feels really nice and elastic. ![[lacky.webp]] 19:38 : Dividing the dough now, bench rest might have gone a bit longer than expected. (36 minutes) 19:50 : Balled up and going into the fridge. Not sure why yet, but the dough was infinitely easier to handle. The only thing that has changed since the last batch is changing the britta filter. My intial presumption is that it has something to do with the gluten development and I plan on looking into the way the sponge was handled this batch with the only other elements being the temperature of the mix when it was started. #### Bulk Stats | Method | Dough | | | | | --------------- | ------- | --- | --- | --- | | Sponge (room) | 1:22 | | | | | Sponge (Fridge) | 12 & 30 | | | | | Ice Jacket | Y | | | | | Mix Method | Mixer | | | | | Fat Added @ | na | | | | | Salt Added @ | 7 | | | | | Post Addition | 4 | | | | | Total Mix Time | 11 | | | | | F.D.T | 79 | | | | | Rest | 3 | | | | #### Notes: ## Carlin Marion The First: Tue, Apr 15th @ 23:20 : Got one out for quick bench. This means it's been in the cold for 28 hours. The other 4 going in the freezer. 23:53 : Started the oven. Also putting the sign ball on it to speed it to room. Gonna be a quickie. Wed, Apr 16th @ 01:20 : Starting to prepare. The dough actually feels *really* nice. Bubbly. Soft. And because there's zero fat in it, I'll put some oil on top for that gum line mitigation. ![[bubbly and nice.webp]] ![[brush.webp]] ![[drizzle.webp]] And I'm feeling ruthless so I'm going to put some white cheddar around the crust before it goes in. Finally, grated of course. ![[ruthless.webp]] 01:33 : In she goes. Top shelf. Ohh that sizzle as the cheese hits the steel, this shit going to be fire. 01:38: Out for oil and rest of toppings 01:42 : Back in for a blast 01:44 : On the cooling rack. Beautiful color and shape and it appears that either the new water or the luck of oil are increasing the volume of the pizza. Just to be extra ruthless I brush the crust with some More oil and sprinkler with parmesan cheese. Additionally, it got some fresh torn basil I must have cut it up. I'm going to put my thorny issue sauce all over its f******. ![[increasing.webp]] ![[Parm.webp]] ![[CMP(2).webp]] ![[CMP(1).webp]] ![[CMP(3).webp]] ![[CMP(5).webp]] 01:59 : Amazing taste and texture. Still very crispy. Light crumb. I don't know if oil is completely necessary for this style of pizza, but I imagine adding a little bit will improve the handling and volume and maybe out of touch more crispiness but it is actually very nice. ## Carlin Marion The Second: Tue, Apr 22nd @ 09:01 : Quick defrosting. 20 minutes 91 degrees 12:30 : Preheat oven 13:49 : Preparing 13:57: In the oven ## Carlin Marion The Third: Sun, May 11th @ 23:40 : I've been slacking so bad. Didn't finish the last log, didn't even start this one. Any way. Had a dough ball out all day I used a quick defrost to bring it up to room and then it's out for about 3 or 4 hours. I also preheated the oven for a significant amount of time and there's two techniques that I use different to the other pieces in this batch and that one is that I lamed the crust. I also steamed it but this time I tried using only 75 g of water boiling hot and I also went out of my way to not get any flour on the surface on the top of the pizza. Looks like it came out pretty nice. ## Carlin Marion The Fourth: Fri, May 16th @ 19:00 : Got out for quick defrost. 22:45 : Oven on Sat, May 17th @ 00:58 : Finally going in 01:05 : Back out. Looks good ## Carlin Marion The Fifth: #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ------------------- | ---- | ---- | --- | --- | --- | | Cold Ferment Hrs | 28 | 28+ | 28+ | 28+ | 28+ | | Bench Ferment Hrs | 2.25 | 4.5 | | | | | Defrosted? | N | Y | | | | | Quick | - | Y | | | | | Overnight | - | - | | | | | Oven Pre Heat Hrs | 1.5 | 1.15 | | | | | Oven temp in F | 550 | 550 | | | | | Sauce in grams | ? | 95 | | | | | Sauce temp | ? | 80 | | | | | Cheese in g | ? | 68 | | | | | Other toppings in g | ? | Na | | | | | Steam? | N | Y | | | | | Which Steel? | Top | Top | | | | | Rating Taste | 8 | | | | | | Rating Texture | 8 | | | | | | Rating Color | 8 | | | | | | | | | | | | #### Notes: %% ![[Carlin Marion-1744614952324.webp]] %%