Salt... How much?

[TropicalCoasting]

Re: Salt... How much?

Ok got it. Ya i pretty much do the same, mix the flour, yeast etc etc. let the dough sit outside for and hour then put it into the fridge. So next time i wont add sugar. Just water yeast and later add salt them mix it all into the flour. Just curious are there any down sides to adding a teaspoon of sugar?

It just gives the yeast a speed up
The flavours develop more by raising slower.
Thats why I put it in the fridge and dont add sugar.
Its personal taste though.
Sometimes I add yoghurt and or whey instead of water to get a better more developed taste too.

[Laurentius]

Re: Salt... How much?

If it's any help, for 750g flour I use 30g smoked Maldon sea salt crystals, unmilled. I've arrived at this figure through trial and error. (Not sure if these are sold in the US, but should be available mail-order.)

Don't know how this converts to pounds and ounces - sorry!

Hi SmartRichard,

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[V-wiz]

Re: Salt... How much?

Ok got it. Ya i pretty much do the same, mix the flour, yeast etc etc. let the dough sit outside for and hour then put it into the fridge. So next time i wont add sugar. Just water yeast and later add salt them mix it all into the flour. Just curious are there any down sides to adding a teaspoon of sugar?

[Tscarborough]

Re: Salt... How much?

I do not think anyone younger than your Grandmother has had to "proof the yeast". Back a Century or so, you probably did, but there is no need to do it. Add it as a dry ingredient, or into the water after the salt, but there is no need to proof it.

[TropicalCoasting]

Re: Salt... How much?

I never use sugar and I rise my dough in the fridge overnight
First I let it start rising at room temp then I put it in the fridge.(maybe an hour at roughly 20C)

I dont pre-activate the yeast either

I go flour yeast mix around salt then add water (I mix yeast in so salt doesnt touch and kill too much yeast)

I use instant dry yeast

http://www.slowfoodandhandforgedtools.com.au/site_images/bread/Instant-Yeast-2.jpg

[V-wiz]

Re: Salt... How much?

Ive tried no sugar when trying to allow the yeast to activate/rise but it never worked, so ever since then I add a teaspoon of sugar to the yeast to kick start the reaction. Are you guys saying without sugar the yeast will work but just take longer?

[cleverdick]

Re: Salt... How much?

If it's any help, for 750g flour I use 30g smoked Maldon sea salt crystals, unmilled. I've arrived at this figure through trial and error. (Not sure if these are sold in the US, but should be available mail-order.)

Don't know how this converts to pounds and ounces - sorry!

[david s]

Re: Salt... How much?

I dont use sugar I want a slow rise in the fridge.
The oil is just to keep the outside moist in the bowl
I am aware it will burn at high temp when in a wood fire

When I was in the Pizza place in Naples ( they supposedly invented the Margherita at )
They drizzled olive oil over the top of the pizza before they put it in their WFO

Yeah, I do similar. I spray oil inside a plastic bag and place the dough in it, then refrigerate it. The oil helps it slide out.

[Tscarborough]

Re: Salt... How much?

As a rule, if there is no meat you should drizzle a little oil. That is for all kinds of pizza, not just Neapolitan.

[TropicalCoasting]

Re: Salt... How much?

I dont use sugar I want a slow rise in the fridge.
The oil is just to keep the outside moist in the bowl
I am aware it will burn at high temp when in a wood fire

When I was in the Pizza place in Naples ( they supposedly invented the Margherita at )
They drizzled olive oil over the top of the pizza before they put it in their WFO

[david s]

Re: Salt... How much?

For me its
3 cups flour
1 tspn salt
2 tspns yeast
I cup and a bit of water (add a bit more by eye as I mix)
a glug of EVOO in the bowl ball and rest covered.

Its not accurate but when you do it a few times its becomes second nature

Because of the high temperature that we cook our pizzas at, both sugar and oil (both will encourage browning and burning) are not required. WFO pizza dough is traditionally only flour, salt, water and yeast.

[Tscarborough]

Re: Salt... How much?

When you need to measure amounts smaller than your capability to do so, you multiply the amount to the point at which you CAN measure it accurately, then dissolve it into a known amount of water. Use whatever portion of the solution in proportion to get the small amount of dissolved ingredient you need you need.

[TropicalCoasting]

Re: Salt... How much?

Do you know the solution method for measuring small amounts without a fine scale?

For me its
3 cups flour
1 tspn salt
2 tspns yeast
I cup and a bit of water (add a bit more by eye as I mix)
a glug of EVOO in the bowl ball and rest covered.

Its not accurate but when you do it a few times its becomes second nature

[V-wiz]

Re: Salt... How much?

This is what the dough calculator gave me.


Flour (100%): 4712.99 g | 166.24 oz | 10.39 lbs
Water (63%): 2969.18 g | 104.73 oz | 6.55 lbs
CY (0.50%): 23.56 g | 0.83 oz | 0.05 lbs |
Salt (2%): 94.26 g | 3.32 oz | 0.21 lbs | 5.63 tbsp | 0.35 cups
Total (165.5%): 7800 g | 275.13 oz | 17.2 lbs | TF = N/A
Single Ball: 260 g | 9.17 oz | 0.57 lbs

[V-wiz]

Re: Salt... How much?

Lets hear it..