%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Moises Codrington.</h1> Created: Sat, Sep 6th 2025 From: [[Neopolitanish Dough.md]] Sun, Sep 7th @ 00:56 : mixing the sponge now 01:05 : fully mixed but i’m going to leave him out until I go to bed for some of that juicy LAB. 04:03 : Now it's in the fridge putting it at 3 hours of room ferment. Sun, Sep 7th @ 12:46 : got the sponge out to sit at room 16:30 : starting the mix now. This puts the total bench ferment at 7 hours. I will say that the sponge was particularly lively today. 16:42 : Okay, I'm starting to put the oil in now. It's 77°. It's really wet and sticky so I'll probably have to give it another rest and turn like I did last time. We'll see 16:44 : Adding the salt now 16:46 : First rest for 15 minutes. 16:59 : Another quick spin in the mixer and now another 15 minutes rest 17:50 : In the fridge for another overnight fermentation I gave up on this one and started over after the first 2 pizzas came out [[The DoughJo Jo#Moises Codrington thoughts|shit]] I am making another batch, same formula, but I’m going to execute differently. Check out the notes at the bottom of this page for more. The new batch is called [[Geo Stephens]] #### Bulk Stats: | Method | Dough | | | | | --------------- | ----- | --- | --- | --- | | Sponge (room) | 7 | | | | | Sponge (Fridge) | 12 | | | | | Ice Jacket | n | | | | | Mix Method | mixer | | | | | Fat Added @ | 15 | | | | | Salt After | 3 | | | | | Post Addition | 4 | | | | | Total Mix Time | 22 | | | | | F.D.T | 81 | | | | | Rest | 25 | | | | #### Notes: ## Moises Codrington The First: Mon, Sep 8th @ 12:30 : Had to put all the dough balls but one in the freezer they were blowing up out of the cases. Probably the high hydration is responsible for. This could also be that I let it rest after the mix for a little bit too long. The sponge looks really really lively so I'm going to attribute it to that. 18:33 : Got the first dough ball out for the first pizza and resulting test 21:04 : Started dealing to preheat on 550. The 14-in rack is in the middle of the oven with nothing above it 22:19 : Went in the oven 22:24 : Out to brush 22:27 : Going back in the oven for some more color. 22:29 : Back of the oven to cool First impressions are that that the dough feels a bit off. It looks a bit off and the way that we're exploding out of the tubs leads me to believe that they were fermented way too quickly. We still have the taste test to go but going off appearance I'd say some tweaking needs to be done. I think I might have woken up the starter a bit too soon before I made this because looking back the sponge was bursting. Out of that thing I could have probably done with half the amount of yeast. ![[noises(1).webp]] ![[noises(2).webp]] ![[noises(3).webp]] ![[noises(4).webp]] I don't know why, but this pizza looks like one of the first pizzas I ever made. Pretty crappy to be honest with you. I will say that the flavor is a lot better than them but the texture the color, everything else is quite similar and I'm going to attribute the whole thing to the fermentation being way too fast. I am still going to experiment with this dough on the two steals to see if there's any noticeable differences ## Moises Codrington The Second: ![[Moises 2nd(1).webp]] ![[Moises 2nd(2).webp]] ![[Moises 2nd(3).webp]] ### I stopped logging at 2 pizzas I just was not pleased by the results at all. I am even adding the last two to the bin. It was like a dough I would have made when I first started doing this. Bottom line is that it fermented way too quickly and the little bastard yeasts ate all the sugars. The crust was anemic, there was barely any crunch to it, and I cooked the arse off them. So I will just make another Moises, only this time I’ll knock back the yeast, keep a better eye on the mixer, and not leave the sponge just sitting about on the counter and the fridge for ages. I am trying to learn how to document this stuff better so from now on there will be a master note that wil summarize what I have been learning from doughjos. [[The DoughJo Jo.md]] #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ------------------- | --- | --- | --- | --- | --- | | Cold Ferment Hrs | | | | | | | Bench Ferment Hrs | | | | | | | Defrosted? | | | | | | | Quick | | | | | | | Overnight | | | | | | | Oven Pre Heat Hrs | | | | | | | Oven temp in F | | | | | | | Sauce in grams | | | | | | | Sauce temp | | | | | | | Cheese in g | | | | | | | Other toppings in g | | | | | | | Steam? | | | | | | | Which Steel? | | | | | | | Rating Taste | | | | | | | Rating Texture | | | | | | | Rating Color | | | | | | | | | | | | | #### Notes: --- %% ![[Moises Codrington-1757215774133.webp]] %%