%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Geo Stephens.</h1> Created: Fri, Sep 19th 2025 From: [[Neopolitanish Dough]] #doughjournal Fri, Sep 19th @ 03:23 : Made a sponge. 300 of each at room temp. 04:54 : In the fridge it goes. Sat, Sep 20th @ 00:10 : Got sponge out at room for a bit 04:11 : Starting the mix. 04:20 : Starting to add the oil slowly 04:24 : Adding the salt 04:30 : Resting for 20 minutes at room, FDT is 78 exactly. 05:01 : Balling up Sat, Sep 20th @ 13:00 : Had to freeze all five balls because we are going to Savanah tomorrow and we are taking them with us. The plan is to put them in an insulated bag and hope they don't defrost before we get there. Sun, Sep 21st @ 19:05 : Finally landed in coastal Georgia. The dough balls slowly defrosted on the way here. Got 2 out unpreheat the oven to 500°. We'll have to see how these come out because I've not made pizza in a 500° oven. Some thoughts overall [[The DoughJo Jo#Geo Stephens thoughts|here]] #### Bulk Stats: | Method | Dough | | | | | ----------------- | ----- | --- | --- | --- | | Sponge (room) | 5.5 | | | | | Sponge (Fridge) | 20 | | | | | Ice Jacket | N | | | | | Mix Method | Mixer | | | | | Fat Added @ | 13 | | | | | Salt Added after | 7 | | | | | Post Addition | 4 | | | | | Total Mix Time | 24 | | | | | F.D.T | 78 | | | | | Rest | 20 | | | | #### Notes: ## Geo Stephens The First & Second: The first pizza was actually very impressive, but the second left a lot to be desired. I didn’t even take pictures of the second one. ![[geo 1(1).webp]] ![[geo 1(2).webp]] ![[geo 1(2) 1.webp]] ![[geo 1(3).webp]] The first one really did surprise me how good it came out. The dough was soft and really easy to work with, and even though it took exceptionally longer to bake the crust was nice and chewy with a crispy bottom. The unusual bake time was due to the slower 500 degree oven, and probably why the second one was so underwhelming. I will have to look into exactly what one would do if you had to use a much slower like that. In fact I will add it to whatever notes I take on [[Pizza steels]] . My first impressions were that you’d have to wait a good amount of time in order for the oven to warm back up. The second one was a little flatter and due to the longer bake time the bottom of the crust was really crunchy, but in a bad way. It was a thicker layer, almost like the crust of a big sourdough bread loaf. To make matters worse, the pizza had a gumline on most of it. ## Geo Stephens The Fifth: Tue, Sep 30th @ 19:39 : I got the last dough ball out of the freezer last night about 12 hours ago. And now it's out at room temperature. Ready to make into a pizza later. Tue, Sep 30th @ 23:00: Starting the oven to preheat @ 01:39 : In the oven 01:46 : out of the oven to oil. I'd looks fucking amazing 01:50: back out to cool. Check out the pics below. This was a good batch and really made me want to look into why just 50 more degrees in an oven can make such a huge difference, and perhaps what One would do if they didn't have a oven that went to 550° ![[Geo 5(1).webp]] ![[Geo 5(2).webp]] ![[Geo 5(3).webp]] ![[Geo 5(4).webp]] ![[Geo 5(5).webp]] ![[Geo 5(6).webp]] ![[Geo 5(8).webp]] #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ------------------- | ------------ | ------------ | ------------ | ------------ | --------- | | Cold Ferment Hrs | 8+ | 36 | 36 | 48 | 20 | | Bench Ferment Hrs | 4 | 4 | 5 | 5 | | | Defrosted? | Y | Y | Y | Y | Y | | Quick | N | N | N | N | N | | Overnight | Y | Y | Y | Y | Y | | Oven Pre Heat Hrs | 2 | 2 | 3 | 3 | 2.39 | | Oven temp in F | 500 | 500 | 500 | 500 | 550 | | Sauce in grams | | | | | 30 | | Sauce temp | | | | | 72 | | Cheese in g | | | | | 40 | | Other toppings in g | | | | | | | Steam? | | | | | | | Which Steel? | Small middle | Small middle | Small middle | Small middle | Small top | | Rating Taste | 8 | 8 | 8 | 8 | 9 | | Rating Texture | 7 | 5 | 6 | 5 | 9 | | Rating Color | 6 | 6 | 5 | 5 | 9 | | | | | | | | #### Notes: --- %% ![[Geo Stephens-1758305034115.webp]] %%