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Join Date: Dec 2001
Location: Cambridge, MA
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Pizza dough and Schiaccata rabbit hole
Just made my first semi-successful schiaccata in hopes of opening a Florentine sandwich shop w/ Neapolitan and Roman pizzas sometime next year. Dough kneaded by hand (what a workout), no proofing room in a cold shop, it turned out OK. Flavor was good but needs more air. In a matter of hours I've gone from a $400 stand mixer for continued testing to a $4000 double arm mixer for production, choosing a low-priced spiral mixer in the middle, thank you FBMP. And then figuring out how to build a proofing box or just make a small room.
This should be a fun adventure.  
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Tru6 Restoration & Design |
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10-25-2025, 08:06 AM
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Band.
Join Date: Dec 2003
Location: Denver, CO
Posts: 13,347
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Awesome!
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1983 SC Coupe 1963 BMW R60/2 1972 Triumph Tiger 1995 Triumph Daytona SuperIII |
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10-25-2025, 08:20 AM
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You do not have permissi
Join Date: Aug 2001
Location: midwest
Posts: 40,006
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deleted upon request
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Meanwhile other things are still happening. Last edited by john70t; 10-25-2025 at 09:25 AM.. |
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10-25-2025, 08:39 AM
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I see you
Join Date: Nov 2002
Location: NJ
Posts: 29,949
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Shaun you are a truly adventurous soul!
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Si non potes inimicum tuum vincere, habeas eum amicum and ride a big blue trike. "'Bipartisan' usually means that a larger-than-usual deception is being carried out." |
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10-25-2025, 01:20 PM
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I thought this was a new age remedy for sciatica. lol
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The fun - '06 Carrera, '79 930, '06 S4 Avant, '16 i8 The mundane - '24 Tesla Model 3, '22 Tesla Model Y, '19 Tacoma |
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10-26-2025, 01:41 AM
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Did you get the memo?
Join Date: Mar 2003
Location: Wichita, KS
Posts: 32,664
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Looks tasty, I wouldn’t even know where to start.
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‘07 Mazda RX8-8 Past: 911T, 911SC, Carrera, 951s, 955, 996s, 987s, 986s, 997s, BMW 5x, C36, C63, XJR, S8, Maserati Coupe, GT500, etc |
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10-26-2025, 02:59 AM
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Registered
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Quote:
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The fun - '06 Carrera, '79 930, '06 S4 Avant, '16 i8 The mundane - '24 Tesla Model 3, '22 Tesla Model Y, '19 Tacoma |
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10-26-2025, 03:23 AM
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Did you get the memo?
Join Date: Mar 2003
Location: Wichita, KS
Posts: 32,664
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Quote:
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‘07 Mazda RX8-8 Past: 911T, 911SC, Carrera, 951s, 955, 996s, 987s, 986s, 997s, BMW 5x, C36, C63, XJR, S8, Maserati Coupe, GT500, etc |
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10-26-2025, 03:34 AM
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I see you
Join Date: Nov 2002
Location: NJ
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Quote:
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Si non potes inimicum tuum vincere, habeas eum amicum and ride a big blue trike. "'Bipartisan' usually means that a larger-than-usual deception is being carried out." |
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10-26-2025, 05:46 AM
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Thank you FB but I need to make it airier. I've got two different yeasts in two different doughs, mixed together so I'm looking forward to leaving those as they are but using a spiral mixer and temp controlled proofing box to get the bread perfect.
I also need to practice my dimpling technique. In one of the YT videos from Italy, they said that was hardest part of the process. And I agree.
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10-26-2025, 05:57 AM
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Quote:
 
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10-26-2025, 02:26 PM
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Band.
Join Date: Dec 2003
Location: Denver, CO
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Is it similar to making like . . . a "thin" focaccia or is it a completely different thing?
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10-26-2025, 03:16 PM
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Shaun, you are the most intrepid entrepreneur I’ve ever known. I wish we lived closer. I would love to collaborate on this - or help with Tru6.
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10-26-2025, 03:38 PM
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Focaccia is more like a kitchen sponge, soft from top to bottom and schiacciata is crispy and then airy soft and chewy on the inside. This latest iteration was a little too crispy, meaning that layer was probably 2X thickness and then in between focaccia and schiacciata on the inside. Chewyness was great but there was ultimately too much bread to air ratio. A temp proofing box/room will fix the crust now that it's cold... 33ºF this morning. The challenge with making and testing schiacciata is it's a 2 day, 2 dough bread.
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10-27-2025, 03:27 AM
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I do wish you lived closer, first for social and then your wisdom and experience would be a great help and make anything I do better and more successful. Tru6 is over 10 years old now and suffers the fatal flaw of I'm the only one who wants to, and apparently can, do the work I do at the level it needs to be done, so I should have a mature 5-person staff now but that will never happen. The future of Tru6 is ultimately based on a unique plating process I developed and if I can extend that to successfully plating carbon fiber (almost there), would be a great company. But have bigger and better things planned too, so we'll see. When I think about focus, should I be bothering with that or even the sandwich and pizza shop when I should be focusing on a new style of bra I created or 5 other projects. That's where I think you would be most helpful.
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Tru6 Restoration & Design Last edited by Shaun @ Tru6; 10-27-2025 at 03:38 AM.. |
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10-27-2025, 03:35 AM
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Quote:
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10-27-2025, 03:57 AM
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Join Date: Apr 2002
Posts: 30,608
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Needs pineapple topping
 Good luck with the search for another carrot  !Mmmmm.... |
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10-27-2025, 04:01 AM
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Porsche 944
