My adapted dough recipe

[asudavew]

Re: My adapted dough recipe

One more important issue - for slow rise doughs that will rise in the fridge, you want to use cool/cold water and keep your dough temps under 80* (75* is good) while you knead. For quick doughs, use warm water and the dough temps are less of an issue.

Good point.

[SimonWoodfield]

Re: My adapted dough recipe

Dave,
On James sticky Perfect Pizza Dough by Weight, he uses 325g water with 500g tipo 00 pizza flour. I must admit, I wasn't bright enough to think that it could vary by flour and even the same flour but different batches!
I have already put some pies in the freezer as the wife said "we might as well try it, it could be ages before you get a reply"!! We are supposed to be having them Thursday if the weather is OK, so I will try to remember to let you know, everything is an experiment at the moment with all efforts aimed at trying to mimimize time required on the day.
Chevelle, thanks for the input, I am not sure if I will have space in the fridge for the amount I am trying to do in one go, but I will try it out on another occasion.

Simon

[asudavew]

Re: My adapted dough recipe

Let's us know how everything turns out.

[SimonWoodfield]

Re: My adapted dough recipe

Thursday failed!
Pies that were frozen as opposed to balls, were too wet and wouldn't come off the grease proof paper! I made another batch of dough using my hydration level, just in case the frozen stuff didn't work. The pies stayed flat and burned on the edges rather than rising as they did before. Do you think this could be due to too much water or just that the oven was too hot? the floor was around 650 with a good fire.

Simon