TJ dough

[james]

Re: TJ dough

I'll bite. What is Non hydrogenated Palm oil? I am guessing it is different than hydrogenated palm oil, which (I think) is a transfat.
James

[BrianShaw]

Re: TJ dough

- Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid)

- Water

- Extra-Virgin Olive Oil

- Canola Oil

- Salt

- Vegetable Shortening (Non hydrogenated Palm Oil

- Yeast

[james]

Re: TJ dough

I don't have a mixer that will handle dough, and I have taken a page from the no-kneed movement and substituted cold retardation for mechanical mixing.

Three days before I am making pizza, at lunchtime, I stir together 500 grams of caputo, 310 grams of water, ten grams of salt, and half a teaspoon of instant yeast. (it's two grams but my digital scale is only accurate to full grams) I stir it up with a silicone spatula until the dry ingredients are just absorbed, and let it sit on the counter for 20 minutes. At this point the dough ball that was on the dry side has become a little sticky. I turn it out onto a floured board and give it, really, just half a dozen turns of kneeding. No more than thirty seconds. I then cover it with sprayed cling wrap, and put the bowl in a warm place for the afternoon. Before dinner, I turn it back out onto the floured board flatten it without kneeding again, divide it into four 200 gram dough balls, using a plastic dough scraper, and pull the pieces down and in, into balls. I put the balls, tucked side down, into individual plastic storage bowls that have a hole poked in the top, and throw them into the fridge for three days (two works, as does four) If at the end of three days, it doesn't look like they are going to be used, into the freezer. I've stored them for up to three weeks successfully. Thawed frozen dough is a little more difficult to pull into pizza skins than the fresh stuff, but not that much more difficult. The main thing is that you never re-kneed the finished dough balls. Turns them into rubber bands. You want to handle the dough as little as possible at this point.

Hey, pre-made dough? It's better than take-out. The main argument against it is that it is full of oils and sugars and dough conditioners and preservatives and who knows what all. At least if you are going to use someone else's dough, stop at the local pizzaria, and buy a ball from them. Keep the money in your community.

This gets my vote. :-) I think TJ's dough does have some additives.

James

[Frances]

Re: TJ dough

I know, I know...please don't think less of me.

Hey Dusty, admit it, you would have been disapointed if we'd all said "oh yes, we do that all the time"

[70chevelle]

Re: TJ dough

Dmun - I'll have to try it your way also. (freeze after proof)


Dusty - I made dough last nite. I used 2000g of Caputo (100%), 1280g(64%) water, 20g IDY(1.0%), & 30g salt (1.5%). I got 11 - 250g balls & 2 - 350g balls. Once I finished kneading, I formed the balls and put them on a cookie sheet. Then I cut my bags and vacuum packed them - pre-proof. When I'm ready to use them I pull them out of the freezer and put them in the fridge for a 1 or 2 day cold ferm and 2 or so hours at room temp before making the crust.

[dmun]

Re: TJ dough

I must honestly admit that I didn't enjoy the process much after the thrill was gone - after 2 or 3 batches. First ones were exciting, but messy( flour all over me and the kitchen) and, most of all, probably because I don't have a mixer, very laborous and time consuming.

I don't have a mixer that will handle dough, and I have taken a page from the no-kneed movement and substituted cold retardation for mechanical mixing.

Three days before I am making pizza, at lunchtime, I stir together 500 grams of caputo, 310 grams of water, ten grams of salt, and half a teaspoon of instant yeast. (it's two grams but my digital scale is only accurate to full grams) I stir it up with a silicone spatula until the dry ingredients are just absorbed, and let it sit on the counter for 20 minutes. At this point the dough ball that was on the dry side has become a little sticky. I turn it out onto a floured board and give it, really, just half a dozen turns of kneeding. No more than thirty seconds. I then cover it with sprayed cling wrap, and put the bowl in a warm place for the afternoon. Before dinner, I turn it back out onto the floured board flatten it without kneeding again, divide it into four 200 gram dough balls, using a plastic dough scraper, and pull the pieces down and in, into balls. I put the balls, tucked side down, into individual plastic storage bowls that have a hole poked in the top, and throw them into the fridge for three days (two works, as does four) If at the end of three days, it doesn't look like they are going to be used, into the freezer. I've stored them for up to three weeks successfully. Thawed frozen dough is a little more difficult to pull into pizza skins than the fresh stuff, but not that much more difficult. The main thing is that you never re-kneed the finished dough balls. Turns them into rubber bands. You want to handle the dough as little as possible at this point.

Hey, pre-made dough? It's better than take-out. The main argument against it is that it is full of oils and sugars and dough conditioners and preservatives and who knows what all. At least if you are going to use someone else's dough, stop at the local pizzaria, and buy a ball from them. Keep the money in your community.

[dusty]

Re: TJ dough

Truth is, RT said it best. We get so busy and rushed that we sometimes forget to slow down and smell (I mean MAKE ) the dough. Our ovens aren't the right tools for busy, always-on-the-goers. That's who microwaves are for.

Freezing the dough might work. But I didn't understand at what stage you freeze it. Before or after proofing?

I must honestly admit that I didn't enjoy the process much after the thrill was gone - after 2 or 3 batches. First ones were exciting, but messy( flour all over me and the kitchen) and, most of all, probably because I don't have a mixer, very laborous and time consuming.

But I vow to slow down, plan ahead, and make dough again. My friend and neighbor Eric has a mixer. I'm not so busy that I can't take a bit of time to experiment with the fine-points of my beloved oven.

Thanks RT and all.
But I still say, in a pinch, TJ has good dough!

dusty

[dusty]

Re: TJ dough

Cheater!

That may be hittin' a bit low, but I suppose I got it comin'.

[dusty]

Re: TJ dough

Nope, never bought dough!
I am shocked, absolutely shocked!!

I know, I know...please don't think less of me.

[dusty]

Re: TJ dough

you are an outcast

Been said before

[70chevelle]

Re: TJ dough

That's what I need to do.
Make up a freezer full!

Do you freeze the dough ball before vacuum packing?

No, once I form the ball, I place it in the bag & vacuum away!

I will say that buying dough may be forgivable, but sauce???? No way! I do a similar process for my sauce. I use canned San Marzano tomatoes. I take some dry spices - basil, rosemary, oregano, black pepper, fennel, & thyme. I put them in a bowl and break them up as small as I can. Then I wet them. Not wet enough to have water in the bowl, just enough for the spices to be wet. Then I put the spices in the microwave for 1 minute on defrost. Again, just enough to release the oils in the spices, not cook them. Then I place that mixture, some garlic powder, and the San Marzano's in my food processor until it's the consistency I want. Then it goes in a tupperware bowl and into the fridge for a day or two. Whatever I don't use I take a gravy ladle and ladle the appropriate portion into ziplock sandwich bags and freeze. Pennmac has a 106 oz can of San Marzanos for $6. I've been buying Dellalo brand locally - $5 for 28oz can.

[BrianShaw]

Re: TJ dough

I like fresh dough, but if I can't make it a day or 2 before, I find that freezing is the way to go. I mix up my dough, put it into balls and vacuum pack. A day or 2 before I'm ready to use I put them in a container at the back of the fridge for a 1 or 2 day raise.

That is what I ONCE did... and will have to do it again. Except I didn't vacuum-pack, just used quart-size plastic baggies and doubble bagged them. Worked well!

[asudavew]

Re: TJ dough

I like fresh dough, but if I can't make it a day or 2 before, I find that freezing is the way to go. I mix up my dough, put it into balls and vacuum pack. A day or 2 before I'm ready to use I put them in a container at the back of the fridge for a 1 or 2 day raise. I pull them out of the fridge when I start the fire. By the time the ovens ready, the dough is room temp and ready to shape.

That's what I need to do.
Make up a freezer full!

Do you freeze the dough ball before vacuum packing?

[70chevelle]

Re: TJ dough

I like fresh dough, but if I can't make it a day or 2 before, I find that freezing is the way to go. I mix up my dough, put it into balls and vacuum pack. A day or 2 before I'm ready to use I put them in a container at the back of the fridge for a 1 or 2 day raise. I pull them out of the fridge when I start the fire. By the time the ovens ready, the dough is room temp and ready to shape.

[asudavew]

Re: TJ dough

Cheater!


Actually, I understand where you are coming from.
Making dough can also be quite messy, and the clean up isn't much fun.


Dave