%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Greg Eskew.</h1> Created: Mon, Feb 2nd 2026 From: [[Neopolitanish Dough]] #doughjournal Mon, Feb 2nd @ 02:40 : made the sponge and left out at room temp. 04:40 : put the sponge in the fridge. 13:11 : took out to sit at room. 20:32 : starting the mix now . Initial temperature is 69° 20:42 : I'm going to start adding the oil now. The temperature is 76° 20:45 : I am now going to add the salt temperature is 77° 20:48 : and now I'm going to rest in a metal bowl for 15 minutes. The temperature of the dough is 79° 21:20 : in the fridge they go for a cold ferment Wed, Feb 4th @ 03:45 : Put two in the freezer and left one in the fridge to see how long it can stay in there without busting out of the containers #### Bulk Stats: | Method | Mins or Degrees | | | ------------------ | --------------- | --- | | Sponge (room) | 9 | | | Sponge (Fridge) | 8.5 | | | Ice Jacket | N | | | Mix Method | Mixer | | | Fat @ Mins | 10 | | | + Temp | 76° | | | Salt after | 13 | | | + Temp | 78° | | | Post Add. Mix time | | | | Total Mix Time | 16 | | | F.D.T | 79° | | | Rest | 2x 15 | | #### Notes: ## Greg Eskew The First & second: Tues, Feb 3rd @ 20:00 : good 2 balls out Tues, Feb 3rd @ 21:00 : started the oven to heat up. Wed, Feb 4th @ 02:43 : made the pizzas. They came out really nice and not too different to the last batch. Cold ferment: 32 hours Bench ferment: 6.75 hours Oven pre heat time: 5.5 Steel config.: two steels near top with a pizza on each. Came out really well, and made a new recipe to boot. Chicken shwarma pizza. Will need to be tweaked but came out quite nice. ![[Erik 1(1).webp]] ![[Erik 1(2).webp]] ![[Erik 1(3).webp]] ## Greg Eskew The Third: Thu, Feb 5th @ 21:46 : got out at room temperature. Thu, Feb 5th @ 22:46 started oven Fri, Feb 6th @ 02:55 : made the pizza Cold ferment: 65 hours Bench ferment: 5 hours Oven pre heat time: 4 hours Steel config.: top batt 14 Pizza came out really good. I think that extended fermentation time really helps it. Although it was only one pizza instead of two in the oven, you can still tell the difference in the texture of the dough. And The taste. ![[Greg 3(1).webp]] ![[Greg 3(2).webp]] ## Greg Eskew The Fourth: Sun, Feb 8th @ 14:45 : out of the freezer for a slow defrost on the counter. 20:00 : started oven Sun, Feb 8th @ 22:27 : made the pizza Cold ferment: 32 hours Bench ferment: 5 Oven pre heat time: 2.5 Steel config.: top 16 ## Greg Eskew The Fifth: Cold ferment: 32 hours + Bench ferment: Oven pre heat time: Steel config.: #### Notes: --- %% ![[Pasted image 20260202162623.webp]] %%