In Search of the Perfect Pie » gluten http://www.insearchoftheperfectpie.com A pizza making blog showcasing recipes, instructions, tips & tricks, photos, videos and more! Tue, 10 Sep 2013 09:57:40 +0000 en-US hourly 1 http://wordpress.org/?v=3.6 Peter Reinhart Chooses Central Milling Flour http://www.insearchoftheperfectpie.com/2011/09/28/peter-reinhart-chooses-central-milling-flour/ http://www.insearchoftheperfectpie.com/2011/09/28/peter-reinhart-chooses-central-milling-flour/#comments Wed, 28 Sep 2011 17:00:33 +0000 Ryan Sanders http://www.insearchoftheperfectpie.com/?p=982 ]]>

See people? I get on here and blab blab blab about how great Central Milling flours are, even post pics and recipes using the new Germania Pizza Flour blend, and ta-da! Peter Reinhart picks up a sack for himself and loves it! I’ll let you know just as soon as Peter calls to thank me for the incredible tip off. Until then, maybe take a peek at his blog and his experiences/recipes with Central Milling flours.

http://www.fornobravo.com/pizzaquest/instructionals/59-written-recipes/299-the-pizza-quest-challenge-pizza-dough.html

Here’s what Peter is doing with his bag of Central Milling Germania pizza flour:

The Pizza Quest Challenge Dough (makes five 8 ounce/227 g dough balls)

For best results, this dough should be made at least one day in advance–it will also hold in the refrigerator for up to 3 days with good results. Any longer than 3 days and the dough will weaken (start to break down), though it can last for months if shaped into dough balls and frozen in small freezer zip bags.

22 ounces (624 grams) Germania flour or a blend of 20 oz./567 g of your favorite bread or Double Zero flour and 2 oz./56 g of pumpernickel or coarse rye flour or rye meal).  If you don’t have a scale, this will be approx. 4 3/4 cups of flour.

0.5 oz/56 g. salt (a scant 2 teaspoons or 2 1/2 teaspoons if using coarse kosher or coarse sea salt)

1 oz./28 g crystal beer malt (light or dark–I use amber) or 1 1/2 tablespoons barley malt syrup

0.11 oz/3 g instant yeast (1 teaspoon)  OR, 1 1/4 teaspoons dry active yeast dissolved in 4 ounces of the water for about 3 to 5 minutes

16 oz/452 g  water, room temp. (if using Caputo or another Italian Double Zero, reduce the water to 14 oz/399 g)

And just in case you’re not sure who Peter Reinhart is, check out this link – it should explain everything: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=peter+reinhart&x=0&y=0

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New Pizza Flours from Central Milling http://www.insearchoftheperfectpie.com/2010/08/31/new-pizza-flours-from-central-milling/ http://www.insearchoftheperfectpie.com/2010/08/31/new-pizza-flours-from-central-milling/#comments Wed, 01 Sep 2010 03:41:27 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=534 Read more ›]]>

Hello. Have I extolled the virtues of contacting and subsequently ordering fabulous flour from Nick over at Central Milling lately? Well let me tell you, I just received four bags of his latest and greatest “00″ flour – two bags reinforced, two bags normal – and can’t wait to get started putting it through the pizza paces. I’ll let you know as soon as I’ve completed a few test pies, until then, how about to email him and order some of your own?

Talk soon,
Ryan

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A Great Pizza Read – Recipes from a Pro http://www.insearchoftheperfectpie.com/2010/05/21/a-great-pizza-read-%e2%80%93-recipes-from-a-pro/ http://www.insearchoftheperfectpie.com/2010/05/21/a-great-pizza-read-%e2%80%93-recipes-from-a-pro/#comments Fri, 21 May 2010 20:54:59 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=477 Read more ›]]>

Recently I’ve purchased Peter Reinhart’s fabulous pizza book, American Pie, and let me tell you: best – pizza – book – ever! The book details Peter’s travels through Italy, New York, California, Chicago and other locations in search of his most favorite pizza in the whole world. The first half of the book is his tales of pizza travel. The second half of the book, however, is a giant pizza resource center wherein Peter tries to re-create all of the various pizzas he had across the world and shares his recipes and findings with you. This would be cool enough for me to pick up a copy, but then you consider that Peter is a professional baker AND recipe product developer and suddenly his collection of dough, sauce and toppings recipes seem like the Lost Arc of the Pizzanant! I guess what I’m trying to say is that Peter’s book was not only a mouthwatering good read, but also has become my #1 go-to guide for new dough and sauce recipes.

I wanted to share with you a recent recipe I made from his book, as well as some photos of the results. This dough was much different to work with than my dough that I usually make, but I got the hang of it pretty quickly, and the flavors and texture (not to mention the great big bubbles that formed out on the crown of the pizza) were well worth the learning curve. I would highly recommend you go spend $15 and pick up this great resource!

Peter Reinhart’s Neo-Neapolitan Dough

The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi’s, Totonno’s, or Grimaldi’s. Makes a “thin, crisp crust with airy pockets in the crown”. Slightly sticky and may be tricky to work with. Requires high-gluten flour.

Makes 4 10 ounce dough balls ( but I like to make 13.3 ounce balls)

Ingredients

Directions

  1. With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
  2. Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
  3. Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
  4. *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
  5. The dough should pass the windowpane test—snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
  6. Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
  7. Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
  8. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.

Results

americanpie
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Pizzetta 211 Margherita Pizza – My Photographic Results http://www.insearchoftheperfectpie.com/2010/02/23/pizzetta-211-margherita-pizza-my-photographic-results/ http://www.insearchoftheperfectpie.com/2010/02/23/pizzetta-211-margherita-pizza-my-photographic-results/#comments Tue, 23 Feb 2010 22:06:30 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=388 ]]>

I was very intrigued by the LONG mixing time for Sunset Magazine’s “Pizzetta 211” pizza dough, so I did some testing and here’s what I found so far (the dough is still rising, so not finished results yet) Following the instructions, I first bloomed the yeast. As a side note, many chefs today do not believe that this step is necessary any longer.  It used to be that dried yeast came to us in such a poor state that it needed this short developmental period to reactivate (and so you could tell if you had just purchased dead yeast or not.) These days, it is perfectly safe to skip this step – especially when you are planning on a long, cool rise time. Anyways, I did it despite my modern learnin’. Then I started the mixer in to its half an hour long trek – stopping once to snap a photo at five minutes. As you can see below, the difference between 5 minutes of mixing and 30 was pretty dramatic. As the dough came out of the bowl after thirty minutes, it was very soft and very smooth. I placed it directly in the fridge where I plan to rest it for the afternoon before pulling it out, resting it on the counter for an hour or so, and then tossing it up.

After a few hours in the fridge, and then one more on the counter, the dough had risen substantially. What I had thought would make just one pizza turned out to be two sizable pies. The dough was extremely elastic and spread very evenly and nicely. I baked a pizza both on a baking stone as well as in my normal pan and each of them came out very nicely. Overall, I felt the recipe was a bit too salty, and the yeast was a bit too active if I wanted to give it a 3 day rest in the fridge. I am going to experiment with using less yeast and less salt and see if I can hone in on the flavor I prefer. As for texture, this was tried by my testing staff (alicia) and was deemed “the best crust yet” by a mouth that knows :) Once I get the salt/yeast thing figured out, and try it out with a nice long rest, this dough just replace Tony’s dough that I have sworn by for the better part of 2009.

I’ll keep you posted.

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Plotting My Next Flour Purchase – Central Milling Here I Come! http://www.insearchoftheperfectpie.com/2010/02/23/plotting-my-next-flour-purchase-central-milling-here-i-come/ http://www.insearchoftheperfectpie.com/2010/02/23/plotting-my-next-flour-purchase-central-milling-here-i-come/#comments Tue, 23 Feb 2010 18:10:45 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=381 ]]> DSC_7558 DSC_7572

So it’s been a long while since I purchased flour, mainly because my last purchase was firect from Central Milling and in the form of two 50lb bags of flour! The other day, I finally cracked into my second 50lb bag and started thinking, what would my next order be? Since Central Milling has always been so good to me, I knew I would definitely stick with them, but as you read on further, you’ll see why I had a bit of trouble deciding. They offer SO many flours in SO many different grades and varieties, the choices are endless! I thought I would share the list with you – enjoy browsing and let me know if you have any questions. If you’d like to contact them with an Order, hit Nick up at ngiusto@centralmilling.com, he’ll get it right out to you.

Enjoy!

ORGANIC PRODUCTS
CERTIFIED ORGANIC UNBLEACHED FLOURS

  • Beehive Organic Unbleached Malted All Purpose Flour
  • Artisan Bakers Craft Organic Wheat Flour
  • Artisan Old Country Organic Type 85 Wheat Flour
  • Artisan Old Country Organic Type 85 Malted Wheat Flour
  • Artisan Organic Stone Ground Type 80 Wheat Flour
  • Artisan Organic Old Country Type 70 Malted Wheat Flour
  • High Mountain Organic High Gluten Wheat Flour
  • Artisan Organic Low Ash Flour
  • Organic Unbleached Pastry Flour
  • Organic Unbleached Pastry Flour with Germ
  • Wheatland Organic Unbleached Flour
  • Organic Unbleached Wheat Flour with Germ
  • Artisan Bakers Craft PLUS Organic Wheat Flour with Organic Malted Barley Flour

CERTIFIED ORGANIC WHOLE WHEAT FLOURS

  • Organic Whole Wheat Flour Fine
  • Organic Whole Wheat Hi Pro Flour Fine
  • Organic Whole Wheat Flour Medium
  • Organic Whole Wheat Flour Coarse
  • Organic Whole Wheat Pastry Flour
  • Organic Hard White Whole Wheat Flour

ORGANIC SPECIALTY FLOURS AND GRAINS

  • New!!  THE ONE Organic Baguette Mix
  • New!!  Organic Cracked 6 Grain Mix *special order
  • Organic White Spelt Flour
  • Organic Type 85 Spelt Flour
  • Organic Whole Spelt Flour
  • Organic White Rye Flour
  • Organic Whole Rye Flour
  • Organic Crushed Wheat / or Heavy Bran
  • Organic Crushed Rye
  • Organic Spelt Berries
  • Organic Rye Berries
  • Organic Pumpernickel Rye Meal
  • Organic Soft White Wheat Berries
  • Organic Hard White Wheat Berries
  • Organic Hard Red Winter Wheat Berries
  • Organic Dark Northern Spring Wheat Berries
  • Organic Spelt Bran *special order
  • Organic Bakers Wheat Bran
  • Organic Bulk Mill Run
  • Organic Buttermilk Pancake Mix
  • Organic 100% Whole Wheat Buttermilk Pancake Mix
  • Organic Buckwheat Pancake Mix

CONVENTIONAL PRODUCTS
CONVENTIONAL FLOURS

  • Golden West Bleached All Purpose Flour Enriched
  • Golden West Unbleached All Purpose Flour Enriched
  • Red Rose Bleached All Purpose Flour Enriched
  • Red Rose Unbleached All Purpose Flour Enriched
  • Red Rose Artisan Unbleached Malted Bread Flour
  • Red Rose Unbleached Keith’s Best Malted Bread Flour with Ascorbic Acid
  • Red Rose Electra-Light High Gluten Malted Unbleached Wheat Flour
  • Red Rose Bakers Special Type 70 Malted Wheat Flour
  • Red Rose Bleached Bakers Special Flour Enriched
  • Red Rose Unbleached Bakers Special Flour Enriched
  • Gilt Edge Bleached All Purpose Flour Enriched
  • Gilt Edge Unbleached All Purpose Flour Enriched

CONVENTIONAL WHOLE WHEAT FLOURS

  • Golden West Whole Wheat Flour
  • Red Rose Whole Wheat Flour
  • Red Rose High Gluten Whole Wheat Flour
  • Wheatland Whole Wheat Flour Fine
  • Wheatland Whole Wheat Flour Medium
  • Wheatland Whole Wheat Flour Coarse

CONVENTIONAL SPECIALTY FLOURS AND GRAINS

  • New!! Coarse Cracked 7 Grain Mix *special order
  • New!! Medium Cracked 9 Grain Mix *special order
  • Red Rose Crushed Wheat
  • Red Rose Crushed Rye
  • Extra Fancy Durum
  • Golden West Germade
  • Red Rose Pancake and Waffle Mix
  • Red Rose Chipped Wheat
  • Wheatland Hard Red Wheat Berries
  • Wheatland Dark Northern Spring Wheat Berries
  • Red Rose Raw Wheat Germ
  • Clean Bakers Wheat Bran
  • Bulk Mill Run
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Yeast-Free Pizza Dough – Pizza for Restricted Diets http://www.insearchoftheperfectpie.com/2010/01/23/yeast-free-pizza-dough-pizza-for-restricted-diets/ http://www.insearchoftheperfectpie.com/2010/01/23/yeast-free-pizza-dough-pizza-for-restricted-diets/#comments Sat, 23 Jan 2010 07:19:23 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=338 ]]>

I’ve recently found it necessary to explore yeast-free pizza dough and so I’d like to offer this recipe up as a jumping off point for those celiac disease or are taking Isoniazid. I would suggest using double-acting baking powder as all the chemical leavening may just leave this dough if you let it rest for any amount of time. If you use double-acting baking powder, you’ll get an initial boost of CO2 when the powder is first incorporated into the dough, but you’ll also get a second burst of gas when you apply the heat a couple days later.

  • 2 c. bread flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2/3 c. water
  • 1/4 c. vegetable oil

Mix all of the ingredients together in a bowl or your stand mixer. Mix until everything has come together and looks like a rough dough. Then stop, cover the bowl with some plastic, and let sit for 20 minutes. After 20 minutes, start that stand mixer a-mixin again and mix for 5-8 minutes. Then, you guessed it, stop the mixer and re-cover it – let it rest for another 20 minutes. Lastly, place the dough in the fridge and let sit for a day or so – pull it out an hour before baking and let the dough return to room temp. Make a pizza and place it in a 550+ oven for a short amount of time.

The only thing I’m unsure about here is the rest in the fridge. Normally this would give the yeast time to develop flavor and begin to convert the dough into yeast by-product (CO2) but in this case that won’t be happening. My theory is that a day-long rest in the fridge might still be nice for the overall texture of your dough, and if it went into the fridge as a tight, tough ball of dough, the rest should give the gluten network that has formed time to relax and slacken so you can spread/toss your dough more easily. I’ll report on my findings here.

Good luck – and good eats!

-Ryan

I found the proportions for the ingredients listed in this recipe here. Thanks!

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100 lbs of Central Milling Organic Flour http://www.insearchoftheperfectpie.com/2009/08/30/100-lbs-of-central-milling-organic-flour/ http://www.insearchoftheperfectpie.com/2009/08/30/100-lbs-of-central-milling-organic-flour/#comments Sun, 30 Aug 2009 22:18:06 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=237 ]]>
100 lbs of Central Milling Flour

100 lbs of Central Milling Flour

So about two weeks ago, I took delivery of 100 lbs of Central Milling flour, and wow, 100 lbs is a LOT of flour! It came in two 50 lb bags: One bag of Beehive Organic Unbleached Malted AP and one bag of their Artisan Bakers Craft Organic Wheat Flour. Both flours have produced nothing but amazing results so far, with only one negative side effect: Where does one store a hundred damn pounds of anything in one’s little apartment kitchen?? In the end, I got a great 12 qt glass storage container to store a usable amount on the counter, and I shoved the rest in next to the fridge to use as a refill as my container gets low. I’m happy to have my new favorite flour so proudly on display, and my wife is happy to have those huge sandbag-esque bags of flour out of the middle of the kitchen! It’s a win-win!

So I know, if you read this blog with any regularity, that you know I am all gaga about Central Milling flour. They seem to have a great selection of specialty flours and they are semi local to me so I can pick and choose new flours each time I get a hold of them. I also wanted to let you know that I’ve been making pizzas recently with just the Beehive Organic AP flour

A Basil Extravaganza!

A Basil Extravaganza!

(see Basil Pizza Photo) and I am just so surprised at how well the flour/dough sets its gluten structure up. Because it’s not a bread flour per-se, the dough isn’t rubbery or hard to stretch. But to my surprise, this simple AP flour also holds up really well  to the bubbles and stretching produced by the CO2 from the yeast. It seems to be a perfect blend of a decently high gluten network with the soft, easy to toss feeling you may be looking for in your dough. Just thought you’d like to know WHY I like this flour so much :)

Anyhow, enjoy the photos, enjoy laughing at me and my inappropriately large bags of flour, and most importantly, go out and enjoy making some of the best pizza of your life for yourself tonight, would ya? If you have any questions, don’t hesitate to comment – I’ll get right back to you with some hopefully helpful tips :)

Happy baking!

-Ryan

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Central Milling: Now Shipping to You and Me! http://www.insearchoftheperfectpie.com/2009/07/21/central-milling-now-shipping-to-you-and-me/ http://www.insearchoftheperfectpie.com/2009/07/21/central-milling-now-shipping-to-you-and-me/#comments Tue, 21 Jul 2009 20:12:16 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=196 ]]>

cmillingCentral Milling, a company I choose over Giusto’s, King Arthur’s, and all others, is now set up to ship flour to the likes of you and me. For years, the good people at Central Milling have been supplying commercial baking establishments all over the west coast as well as filling the bags of Whole Foods‘ 365 brand flour. They have an INSANE list of organic and traditional flours to choose from, and with the advent of the flat rate shipping box from the USPS, they have an easy and convenient way to get their fine product directly from the mill to your front door. It doesn’t get much more fresh than that!

If you’d like to check out their wide array of flours, check out the 2009 Product Listing.

If you’d like to order up some flour for your very own, send an email to Nick at ngiusto@centralmilling.com or call him at (707) 849-6788 and he will get it straight in the mail for you.

If enough of us home enthusiasts are interested in his flours, we may be able to offer a “In Search of the Perfect Pie Coupon”. I guess we’ll just have to see what everyone thinks :)

Please leave me a comment and let me know what you think of your experience with these new flours. Thanks!

-Ryan

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Helpful Pizza Dough Spreading and Tossing Videos http://www.insearchoftheperfectpie.com/2009/05/20/helpful-pizza-dough-spreading-and-tossing-videos/ http://www.insearchoftheperfectpie.com/2009/05/20/helpful-pizza-dough-spreading-and-tossing-videos/#comments Wed, 20 May 2009 23:46:41 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=145 ]]>

I’ve had a couple people ask me for tips on how to properly spread and toss their pizza dough. I always try to explain, but words only go so far. In response to the inadequacy of words, I’ve collected a few videos I think could help be helpful. Check them out and let me know if they help! I know I picked up a tip or two from these guys.

Enjoy!

This first video demonstrates how to easily stretch your dough to your desired thickness. It’s nice because he demonstrates two techniques, giving you the option to toss your pie in the air or just do it all on the counter.
[tube]72oe_j-0gwE[/tube]

This video rocks because he covers stretching on the table, using a peel, as well as rolling dough for thick and thin crusts.
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This video concentrates entirely on tossing, but covers it very thoroughly!
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This one is cool because it comes from the California Culinary Academy. It’s super instructional and is complete with a dorky soundtrack!
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And of course, what would a post about video be without my OWN instructional video. Ok, it doesn’t talk about HOW to toss dough, but it does involve tossing :) It walks you through making the dough, toping the pizza, and cooking it up.
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A List of Flours and Their Protein Percentages http://www.insearchoftheperfectpie.com/2009/05/13/a-list-of-flours-and-their-protein-percentages/ http://www.insearchoftheperfectpie.com/2009/05/13/a-list-of-flours-and-their-protein-percentages/#comments Wed, 13 May 2009 23:49:51 +0000 Ryan Sanders http://insearchoftheperfectpie.wordpress.com/?p=133 ]]>

I’m posting this list (and hopefully expanding on it soon) to help out those of you that may be looking to pick up some harder (higher in protein) flour, but aren’t quite sure what to buy. In general, these percentages are reported by the companies themselves, but when not available, I did the math for you using the nutritional numbers on the packaging. Hope this is helpful!

King Arthur Sir Lancelot Hi-Gluten Flour – 14.2% Protein

Giusto’s High Performer High Gluten Unbleached Wheat Flour – 13-13.5% Protein

Giusto’s Ultimate Performance High Gluten Organic Unbleached Bread Flour – 13-13.5% Protein

King Arthur Perfect Pizza Blend – 13.3% Protein

Pillsbury Best For Bread Bread Flour – 12.9% Protein

King Arthur Unbleached Bread Flour – 12.7% Protein

King Arthur Organic Baker’s Classic Bread Flour – 12.7% Protein

Bob’s Red Mill Organic Unbleached White Flour – 11.76% Protein

King Arthur Unbleached All-Purpose Flour – 11.7% Protein

King Arthur European-Style Artisan Bread Flour – 11.7% Protein

King Arthur Unbleached All-Purpose Flour – 11.7% Protein

King Arthur 100% Organic All Purpose Flour – 11.3% Protein

Giusto’s Artisan Unbleached Bread Flour – 11-11.5% Protein

Giusto’s Bakers’ Choice Organic Unbleached Bread Flour – 11-11.5% Protein

King Arthur Semolina Flour – 10.7% Protein

Pillsbury Unbleached All Purpose Flour – 9.6% Protein

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