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    • John Setzler

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John Setzler

This Week - NY Style Pizza

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Made the dough and the sauce tonight. Will be trying this on the blackstone this weekend. Do you think a bottom stone temperature of 475 to 500 when read with the IR will be ok?


Book has been ordered.

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On 5/5/2017 at 11:30 PM, John Setzler said:


I am curious about this particular 72 hour cold ferment.  I am wondering several things about it....


1.  Would 5 days make a significant better/worse chage over the 3 day cold ferment?

2. How would this be with a sourdough instead of commercial yeast?


I have been doing 5 day cold ferments, my last dough I made Wednesday night and cooked it Monday night.  This last batch was too long, the dough was over risen and too extensible.  Too soft and almost watery.  The pizza still worked up incredible at high heat, but it was a bear to work with it just wanted to stretch itself to tearing so easily.  It was Tipo 00 flour. I think 3 days is the best time, max 4

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