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Cooking Neapolitan Pizzas with the Uuni 3

Discussion in 'La Cuisine' started by Loki, Jan 12, 2019.

  1. 200sols

    Mobster

    Joined: Jan 14, 2018

    Posts: 3,205

    Location: Hampshire

    I could eat 2 of those pizzas myself.
     
  2. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Ok so if I work on 220g per pizza and if I used your recipe how many pizzas would I get? Is it simply a case of adding up all of the ingredients above so 607g which would make approx 3 pizzas?
     
  3. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,377

    Location: Manchester

    No it made 5 dough balls each 220g.

    You just fail at adding up. Lol
    The flours and semolina alone are 660g, then you have 408g of water.

    Set parameters:

    Pizza style: Neapolitan
    Dough balls: 5
    Dough ball weight: 220 g
    Hydration: 62 %
    Salt: 3 %
    Fats: 2 %
    Leavening hours RT: 2 h
    RT: 20°C
    Leavening hours CT: 20 h
    CT: 3°C

    Computed doses:

    Dough:
    Flour: 659 g
    Water: 408 g
    Salt: 20 g
    Fat: 13 g
    Yeast type: LBS
    Yeast: 5.89 g

    There you go, only just realised you can copy the info from the app.
     
  4. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Oops haha, I even used a calculator!

    So does one dough ball = 1 pizza at approx 200g?

    Also, what app? Always happy to have pizza related apps!
     
  5. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,377

    Location: Manchester

    Pizzapp+
    It worked out exactly 220g per dough ball.
    You tell the app how many balls you want at what weight, then all your percentages and prove temps and it works out your ingredients.
     
  6. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Incredible, thanks!

    Edit - what does RT and CT stand for?

    Edit 2 - found it - Room Temperature and Controlled Temperature.
     
    Last edited: Apr 16, 2019
  7. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,585

    OK ... just realised my currency for dough weight is the weight of flour I have used in the mixture (how many pizzas do i get from a bag of flour),
    and if I add water back in my 140g probably becomes robs 220g - my error.
     
  8. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Hi Rob

    Sorry to be a pest but just wanted to check your ingredients before I go off and get the stuff. The computed amount says its needs 659g of flour but in the recipe above you only used 560g (hopefully my maths are correct this time). Is that correct?
     
  9. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,377

    Location: Manchester

    Yes 59/60g semolina was just rounding up.
     
  10. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Sorry dont think I explained myself very well there. Your ingredients are 100g gram flour, 400g 00 flour plus 60g semolina which comes to 560g which is 100g short of the 660g recommended from the app?
     
  11. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,377

    Location: Manchester

    So it is, will be 500g 00 flour then.
    Definitely 59g semolina, 100g gram flour then the rest was pizza flour.
     
  12. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Great thanks, Im off to get the ingredients this afternoon so will report back with further questions no doubt :p
     
  13. RobTi

    Hitman

    Joined: Jan 23, 2005

    Posts: 570

    okay my bread maker (Panasonic) only takes 45 mins on a pizza dough programme
     
  14. Mark M

    Mobster

    Joined: Jan 6, 2006

    Posts: 3,110

    Location: Newcastle upon Tyne

    Actually one quick question before I head off to the shops, do I need dried yeast? Will something like this do?
     
  15. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 40,134

    Location: Notts

  16. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,377

    Location: Manchester

  17. jpaul

    Sgarrista

    Joined: Mar 1, 2010

    Posts: 9,585

    I use programme 15 - full metal jacket - with the double proofingtap
     
    Last edited: Apr 18, 2019
  18. Rotty

    Don

    Joined: Oct 18, 2002

    Posts: 40,134

    Location: Notts

  19. 200sols

    Mobster

    Joined: Jan 14, 2018

    Posts: 3,205

    Location: Hampshire

    I always use that as well. It just doesn’t need activating with water first.
     
  20. robj20

    Sgarrista

    Joined: Apr 9, 2007

    Posts: 8,377

    Location: Manchester

    Neither does the other one. No good for long proves though which is what you want. That easy bake is designed for bread machines where it proves for an hour or two max.
    Should be proving for at least 6 hours preferably 24-48 hours.
    As well as improved flavour and texture its easier on our guts to digest.