%% Category::<h1><span class="material-symbols-outlined">sports_martial_arts</span> </h1> %% <h1><span class="material-symbols-outlined">sports_martial_arts</span>Shaneen Hennessy.</h1> Created: Wed, Jan 7th 2026 From: [[Neopolitanish Dough]] #doughjournal Wed, Jan 7th @ 04:24 : Made the sponge and put straight in the fridge Wed, Jan 7th @ 15:24 : got the sponge out at room Thu, Jan 8th @ 00:36 :Starting the mix I had to use an ice jacket this time as the dough started out at nearly 77 degrees 00:43 : I'm adding the oil early along with the salt temp is 79 Thu, Jan 8th @ 00:49 : The dough is 80 , so I'm going to transfer to an old bowl and give it a fold after 15 minutes Thu, Jan 8th @ 01:15 : fridge Thu, Jan 8th @ 23:30 : 4 going in freezer 1 on the counter #### Bulk Stats: | Method | Dough | | | | | ------------------ | ----- | --- | --- | --- | | Sponge (room) | 8 | | | | | Sponge (Fridge) | 11 | | | | | Ice Jacket | Y | | | | | Mix Method | Mixer | | | | | Fat @ Mins | 6 | | | | | + Temp | 78 | | | | | Salt after | 6 | | | | | + Temp | 78 | | | | | Post Add. Mix time | 6 | | | | | Total Mix Time | 12 | | | | | F.D.T | 80 | | | | | Rest | 2x15 | | | | #### Notes: ## Shaneen Hennessy The First: Got the dough ball out and put it on the counter at about 11:00 and it is now 12:45 in the morning. Putting it at nearly 5 hours bench and it looks f****** amazing. The oven was preheating on 550 for about 2 hours and both steels are on the same shelf. The big steel is on the bottom on the small steel on top and I think that's really helping although this is a really good batch. Really think I'm onto something here. ## Shaneen Hennessy The Second: Sat, Jan 10th @ 17:22 : Got the second one out and I am a quick defrosting it in 95° water 15 minutes each side. Sun, Jan 11th @ 02:23 : finally made the pizza, putting it at a prolly too long bench ![[shaneen 2(1).webp]] ![[shaneen 2(3).webp]] ## Shaneen Hennessy The Third & Fourth: Sun, Jan 11th @ 18:19 : Got these two out to bench for a couple hours. We have a guest and this is a perfect opportunity to try this batch with two steels in parallel. 22:54 : they came out good except one came out smaller because it caught on the peel. Top steel top, bottom, bottom ![[shaneen 3.4(1).webp]] ![[shaneen 3.4(2).webp]] ![[shaneen 3.4(2) 1.webp]] ![[shaneen 3.4(3).webp]] ![[shaneen 3.4(4).webp]] You can see that top got better color and bottom better volume, but this could be down to the shaping. One thing of particular note is the bottom seemed to have those micro blisters I've been trying to find. ## Shaneen Hennessy The Fifth: Baked off the last one last night. Didn't bother with a log or anything but I will say that this particular formula does suffer slightly from extended time in the oven. I might have left it in for longer than I cared to, and it was in between 2 steels. It seemed to get a really hard crust, that wasn't too pleasant. #### Individual Stats: | Number | 1 | 2 | 3 | 4 | 5 | | ----------------- | ----- | ----- | --- | --- | --- | | Cold Ferment Hrs | 22 | 22+ | 22+ | 22+ | 22+ | | Bench Ferment Hrs | 5 | 8 | | | | | Defrosted? | N | Y | | | | | Quick | | Y | | | | | Quick temp | | 98 | | | | | Overnight | | N | | | | | Oven Pre Heat Hrs | 2 | 2 | | | | | Oven temp in F | 550 | 550 | | | | | Sauce temp | | 78 | | | | | Steam? | N | N | | | | | Steel config | 2 top | 2 Top | | | | | Rating Taste | 8 | | | | | | Rating Texture | 8 | | | | | | Rating Color | 8 | | | | | | | | | | | | #### Notes: --- %% ![[Shaneen Hennessy-1768879929325.webp]] %%