[aaronatthedoublef]

Thanks Mike. I guess I've never understood the correlation between nutritional content protein and gluten-protein.

For example, I just looked at KAF bread, all purpose, cake, and self-rising flour. Each have 1/4 cup as a serving size and bread, AP, and cake all have 4 g of protein per serving despite their different gluten content. Self-rising is 2 gm per serving.

[aaronatthedoublef]

Reading online you're right - 00 refers to the milling not the protein. The places I've seen that sell it always sold a lower gluten flour like KAF. I'll check on the flour at Whole Foods and Walmart.

[aaronatthedoublef]

It is a lot of dough. Normally this would last us for two/two-and-a-half weeks. I make pizza on Sundays and I usually make five pizzas with at least part of the last one reserved for lunches and snacks the next day. We are having guests for pizza tonight so I will be making pizzas for 10 people. I do not know how much they will eat so I want to have at least one pizza per person. Any dough that is left over will go into the freezer and I will use it next week. My pizza dough lasts about a month or two in the freezer without suffering. It does not mean I throw it out if it goes longer but it is not as good.

I started using cake flour to try to simulate oo flour which is low gluten and fine. I haven't checked the protein content of oo compared to cake otherwise I would put that in here. oo used to be hard to find and very expensive. Now it is easy but still a little more expensive and my family prefers cake flour so I continue with that.

I weigh out the dough into 6 oz. balls and wrap them in plastic wrap. Those go into a zipper bag and either go into the fridge or the freezer. Today all will go into the fridge after I break them down. Each 6 oz. makes a 12 inch or so pizza which is as big as I can make with my pizza stones.

I will take pictures tonight if I'm not too self-conscious but two of the people I am making pizza for are very talented professional photographers so I am not sure I want to whip out my phone and snap away.

[aaronatthedoublef]

How well will a Dutch oven substitute for a cloche?

[aaronatthedoublef]

Sorry.. Posted this under non-white flour bread...

I made pizza dough this morning. It's currently rising on the kitchen counter and will go into the refrigerator this even. Our kitchen is about 67 degrees.

Ingredients and amounts:

3 cups cool tap water
3 cups white whole wheat flour
3.5 cups cake flour
.5 cup flax meal
.5 cup garbanzo flour
2 tsp instant yeast
1 tsp salt
1 tsp sugar

[aaronatthedoublef]

I made pizza dough this morning. It's currently rising on the kitchen counter and will go into the refrigerator this even. Our kitchen is about 67 degrees.

Ingredients and amounts:

3 cups cool tap water
3 cups white whole wheat flour
3.5 cups cake flour
.5 cup flax meal
.5 cup garbanzo flour
2 tsp instant yeast
1 tsp salt
1 tsp sugar

[aaronatthedoublef]

Bernard Clayton also had a whole wheat bread in his Bread book that used either baking soda or baking powder. I cannot remember which and my copy has disappeared. I think it was taken out in the Great Cookbook Purge of 2014...

Baking soda is an acid tamer. Think baking soda and vinegar volcanoes.

[aaronatthedoublef]

Thanks for the link BA.

I make thin crust although I want to try making Chicago style stuffed (which is still thin) and deep dish. I just haven't done it yet.

I've never used semolina. I did use a type oo flour that claimed to be semolina but was very fine rather than being course. Probably a mistranslation equating durum with semolina. I do have some olive oil/semolina cake recipes so I may try it there. My family did not care for it so after I used it up I went back to cake flour as it is less expensive and more readily available.

I do not use oil in my dough. My ingredients are KAF white ww flour, Bob's Red Mill unbleached cake flour, cool water, BRM red flax meal, BRM chickpea flour, SAF Red instant yeast, 365 turbinado sugar, Morton's kosher salt. I'll figure out amounts next time I make it rather than relying on doing it by feel.

I've had sausage with and without sugar that was used either as breakfast or non-breakfast sausage. The Italian sausage I am trying to replicate uses demerara sugar in both the sweet and hot versions which is why I added some sugar to mine.

• This reply was modified 6 years, 10 months ago by aaronatthedoublef.

[aaronatthedoublef]

Update - I tasted my sausage this morning and it does not need more heat. It could use a little more sweet and more of some of the other spices. Maybe even back off the heat. I need to find balance and make it a day in advance instead of an hour.

It was also leaner than the sausage I buy and gave off very little fat when I par-cooked it.

Finally, I realized I do not need to grind up spices in the food processor. I can use a coffee mill for that!

[aaronatthedoublef]

Made pizza last night. To echo some comments from Mike and BA - I use parchment. I roll out the dough and place it on parchment on a peel. Then I put sauce and cheese and toppings on and then slide the pizza onto the pizza stone. A cookie sheet or the pack of a sheet pan would work just as well as a peel. I cook the pizza on the parchment on the stone until the crust is set then slide the parchment out and give the pizza a turn.

I understand people who don't like pizza stones and if I only used them when I was making bread or pizza I probably wouldn't use them either. But I leave them in the oven all the time and they help to regulate the heat and keep it constant.

We have a commercial range now and it is hard to disassemble and put back together. It goes up to about 500 and that is what I use to make pizzas. Before this we had a commercial range and it was stupid easy to take off the oven knobs and adjust it to 750-ish (750 is as high as my oven thermometers go) which was unsafe but made great pizza pretty quickly.

I made my own sausage last night. I used a 1.5 tsp of fennel, oregano, garlic, onions, crushed red pepper, and basil. I used 1 tsp of salt into 3/4 lb of ground pork. I could have used more of everything except maybe the salt and the red pepper. I might also add a little cayenne and the Italian sausage at the store adds parsley and thyme. Some of the online recipes say to grind the spices in a food processor which would only make sense if you have a little food processor or are making large quantities of spice mix. Either way my kids liked the sausage so I'll keep experimenting.

I may start making my own sauce and, if I am really ambitious I might try my hand at cheese making. The New England Cheesemaking Supply that Mike pointed out is about an hour or so away so maybe I'll drive up and talk to them.

[aaronatthedoublef]

Also remember time adds flavor to your dough. There are dough recipes out there that recommend allowing your dough to proof over five days in a refrigerator. The sweet spot in our house is somewhere between 1.5 and 3 days. To shorten the time I now go for longer on the counter which requires less time in the refrigerator and makes for faster pizza dough. But it still always ages for at least a day and a half.

As BA said, this is an evolutionary process. I still change things from time to time and I try new things just for the sake of trying them. Most recently I've started adding chickpea flour to up the protein for my daughter who only eats pasta, bread, and pizza.

[aaronatthedoublef]

Just checked the side of my box of Morton's and 1/4 tsp weighs 1.2 grams and has 480 mg of sodium.

So my two tsps. would have 8*480=3648 mg. This is divided across nine or 10 pizzas or about 426 mg of sodium per pizza.

I was stunned at how much sodium is in "plain" canned tomatoes. Pomi crushed tomatoes was much lower coming in at 10 mg but otherwise everything else is at least 180 mg or more.

All these companies are trying to move away from "preservatives" and the two natural preservatives are salt and sugar. I have a book a friend gave me that I have yet to read that is The Case Against Sugar. And carbs are still on the bad list! But, at least, fat is back as Mike points out!

[aaronatthedoublef]

I just bought ground pork and I am going to try to make my own sausage this week. We are also having company so they will be subjected to my experiment! I think I need to make more dough too.

[aaronatthedoublef]

You just reminded... I used to make my own paneer and tried to do some Indian cooking. It sounds similar to your ricotta process but I used yogurt instead of milk.

When I lived out west I was not a big fan of Tillamook dairy. Their cheeses seemed a little too bland. A Wisconsin friend of mine told me it was because Oregon didn't have the hard winters that Wisconsin and New York and that affected the milk/cream. But that was a long time ago and cheese making in the US has changed dramatically so they have probably changed too.

Maybe I'll try making some mozzarella. If I do I'll post the results.

[aaronatthedoublef]

Anyone making their own cheese? Whole Foods has cheese making kits and I've always wanted to try it.

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