%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Maudie Wagle.</h1> Created: Sun, May 18th 2025 From: [[Neopolitanish Dough]] Mon, May 19th @ 00:13 : Fed the starter. Just a quick note to someone reading this that's not me. I usually use the discard to make a pizza dough batch. After waiting a week (or sometimes longer) I'll just discard 300 into my batch and feed the remainder. Mon, May 19th @ 03:30 : Starter back into fridge giving it a healthy 3 hours at room temperature. Sun, Jun 22nd @ 14:50 : I am really this distracted. I just didn't do anything after the last entry. Sad face. Whatever. It's a month and three days later and I fed the stress last night, and put out on the bench just now. Making this batch today. Mon, Jun 23rd @ 03:07 : Ok, the starter has been out all day. I actually thought he was dead so I'm going to make a sponge now 300 of each and then it's going to go in the fridge overnight. 15:04 : Took out of fridge the sponge. Making it 12 hours could ferment Starting batch now. That's 5 hours at room 20:26 : Mixing 20:41 : Added both salt and oil. 20:44 : Rest final temp 80 degrees. 21:11 : Balling up. 4 in the fridge, and one leaving out. For the first time ever, at least with this recipe I'm going to try one the day. I actually make the batch and see how it compares to the ones that code ferment in the fridge. #### Bulk Stats: | Method | | | | | | | | --------------- | ------- | --- | --- | --- | --- | --- | | Starter Fed? | 3 hrs | | | | | | | Sponge (room) | 5hrs | | | | | | | Sponge (Fridge) | 12hrs | | | | | | | Ice Jacket | Y | | | | | | | Mix Method | Mixer | | | | | | | Fat Added @ | 15 | | | | | | | Salt Added @ | ^ | | | | | | | Post Addition | 3 mins | | | | | | | Total Mix Time | 18 mins | | | | | | | F.D.T | 80 | | | | | | | Rest | 20 | | | | | | | | | | | | | | #### Notes: ## Maudie Wagle The First: Tue, Jun 24th @ 00:12 : First one going in the oven 00:15 : Out for oil . The pizza is decidedly more volumous. 00:18 : Back out Altogether not bad honestly. You can tell it was a bit rushed, not very crispy, more like a Neapolitan but probably has more to do with the fact that I might have taken it out to oil sooner than I would normally have. But still you can tell it's like in just that little bit of umami that it usually gets from a more extensive cold fermentation. ![[maude1.webp]] ![[maude2.webp]] ![[maude(1).webp]] ![[maude(2).webp]] ![[maude(3).webp]] ## Maudie Wagle The Second: 3,4 & 5 going in the freezer, giving them 24 could ferment, and 2 transferred to another bowl because it's busting out of the dough container. Wed, Jun 25th @ 16:00 : Got out for bench rest. 17:40 : Oven pre heat 19:48 : Going in the oven 19:53 : Out for oil, definitely a little bit less volume. Probably because I let it proof for about 3 hours or more and it was already pretty proofed. Definitely need to knock the yeast back a little bit. 19:56 : Back out to cool ![[maude2.(1).webp]] ![[maude2.(1) 1.webp]] ![[maude2.(3).webp]] ![[maude2.(4).webp]] ## Maudie Wagle The Third: Sun, Jun 29th @ 19:00 : Got the dough ball out and left on counter to defrost. 22:36 : Started oven pre heating. The ball is still only 58 degrees so the dough ball will send above the oven until ready. 00:11 : Going in oven 00:17 : Out for brush 00:19 : Back in 00:21 : Out Definitely best of batch. ![[maude3.(1).webp]] ![[maude3.(2).webp]] ![[maude3.(3).webp]] ![[maude3.(4).webp]] ## Maudie Wagle The Fourth: Sun, Jul 6th @ 20:11 : Got the Fourth ball out for quick defrost this time I am trying 108° water for 20 minutes. 23:33 : Started to preheat the oven to 550° 02:21 : Going in the oven. Using steam this time. 02:26 : Out for oil 02:29 : Back in 02:31 : Out for cool. ## Maudie Wagle The Fifth: Thu, Jul 10th @ 17:57 : Last ball out for a quick defrost 18:59 : Forgot the bloody thing. Ohh well, we get to see how an hour in water affects the end result. This pizza ended up being pretty good, I didn't log the times, but it sat out for a long time, and the oven was preheated for a considerable amount as well. #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ------------------- | --- | --- | --- | --- | ---- | | Cold Ferment Hrs | 0 | 24+ | 24 | 24 | 24 | | Bench Ferment Hrs | 2.5 | | | 4 | 5+ | | Defrosted? | N | Y | Y | Y | Y | | Quick | N | N | N | Y | Y | | Overnight | N | | | | | | Oven Pre Heat Hrs | 2 | | 3.5 | 3.5 | 3.5+ | | Oven temp in F | 550 | | | | 550 | | Sauce in grams | 30 | | | | | | Sauce temp | 65 | | | | | | Cheese in g | 40 | | | | | | Other toppings in g | | | | | | | Steam? | N | | | | | | Which Steel? | Top | | | | | | Rating Taste | 5 | | | | | | Rating Texture | 6 | | | | | | Rating Color | 6 | | | | | | | | | | | | #### Notes: - The balls rose really quickly in the fridge. Getting the starter so close to mixing might require knocking the yeast back a bit. --- %% ![[Maudie Wagle-1747627010035.webp]] %%