%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Josef Smit.</h1> Created: Mon, Dec 15th 2025 From: [[Neopolitanish Dough]] #doughjournal Mon, Dec 15th @ 01:30 : Made the sponge and left on the bench. 04:34 : In the fridge for overnight ferment Mon, Dec 15th @ 19:27 : got the sponge out for some of dat juicy bench ferment. Tue, Dec 16th @ 01:16 : starting the batch now. This puts the bench ferment at a whopping 9 hours total. 02:28 : Started the actual mix, so it’s actually 10 whopping hours of bench. I must say, that little modification of hydration seems to have made a difference, The dough looks way less sticky. 02:34 : Starting to add oil at 75 degrees 02:39 : Added the salt at 78 degrees 02:41 : Stopped the mix at 81 degrees 03:12 : Going to ball and fridge now. F Tue, Dec 16th @ 23:18 : transferring 3 to the freezer [[The DoughJo Jo#Josef Smit.|Thoughts here]] #### Bulk Stats: | Method | Dough | | | | | ------------------ | ----- | --- | --- | --- | | Sponge (room) | 10 | | | | | Sponge (Fridge) | 21 | | | | | Ice Jacket | N | | | | | Mix Method | Mixer | | | | | Fat @ Mins | 6 | | | | | + Temp | 75 | | | | | Salt @ Mins | 5 | | | | | + temp | 79 | | | | | Post Add. Mix time | 2 | | | | | Total Mix Time | 13 | | | | | F.D.T | 81 | | | | | Rest | 25 | | | | #### Notes: ## Josef Smit The First: Tue, Dec 16th @ 23:19 : got out at room 02:00 : started oven at 550 03:45 : in the oven in the oven Well holy shit, this definitely was a good batch. I don't know how but for some reason lowering the hydration at 5% and keeping everything else the same made the dough feel perfect and it came out super voluminous. ![[Josef Smit 1(2).webp]] ![[Katrina 1(1) 1.webp]] ![[Josef Smit 1(5).webp]] ## Josef Smit The Second: Wed, Dec 17th @ 19:18 : got out at room Baked it at like 3 in the morning. Was ok. 8 hours bench not really optimal. ## Josef Smit The Third: Fri, Dec 19th @ 04:05 : transferred from fridge to freezer for slow thaw Fri, Dec 19th @ 22:58 : took out of fridge. Sat, Dec 20th @ 04:41 : in the oven after 2 hour pre heat ## Josef Smit The Fourth: Mon, Dec 22nd @ 17:00 : got the fourth ball out and just simply I'm going to leave on the counter to defrost fully Tue, Dec 23rd @ 00:27 : oven pre heating ## Josef Smit The Fifth: Mon, Dec 29th @ 15:11 : got the last ball out of the freezer and simply put on the counter for a long natural defrost baked it off at around 1:30, it was excellent. I inadvertently found out that using 2 steels on top of each other can really brown, crisp and give the pizza a nice spring. I didn't, however, take any pictures, but I'll be trying this out a bit more in future batches. As far as an actual formula goes though, I think that this one is as near as damn it to what I am looking for, for this particular archetype. Very good pizza #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ----------------- | --- | --- | --- | --- | --- | | Cold Ferment Hrs | 20 | 40 | 40 | 20+ | 20+ | | Bench Ferment Hrs | 4.5 | 8 | 4.4 | | | | Defrosted? | N | N | Y | | | | Quick | N | N | N | | | | Quick temp | N | N | N | | | | Overnight | N | N | Y | | | | Oven Pre Heat Hrs | 1.5 | 2 | 2 | | | | Oven temp in F | 550 | 550 | 550 | 550 | 550 | | Sauce temp | | | | | | | Steam? | | | | | | | Steel config | | | | | | | Rating Taste | | | | | | | Rating Texture | | | | | | | Rating Color | | | | | | | | | | | | | #### Notes: --- %% ![[Josef Smit.webp]]