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Perfect Pizza Dough by Weight - Forno Bravo Forum: The Wood-Fired Oven Community

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  • christo
    replied
    Re: Perfect Pizza Dough by Weight

    I had some leftover dough in the fridge for a little over a week.

    It looked a little flat in the tupperware vs what it looked like when I put it in.

    I made a round, put some garlic, EVO, and basil leaves and threw it in the inside oven for the heck of it.

    I was very happy with the results! It rose nicely and had good texture.

    Christo

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  • Dutchoven
    replied
    Re: Perfect Pizza Dough by Weight

    i don't see a problem with making the dough Monday night for Wednesday afternoon. I have refridgerated bread dough for about that long without any issues.
    Best
    Dutch

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  • SLBunge
    replied
    Re: Perfect Pizza Dough by Weight

    Great thread.

    Has anyone refrigerated the dough for substantially longer than overnight? I'm planning on making pizzas on a Wednesday and was wondering if I could make the dough Monday night and refrigerate until Wednesday afternoon.

    Leave a comment:


  • RTflorida
    replied
    Re: Perfect Pizza Dough by Weight

    Followed all measurements exactly every time; as well as the mixing times.

    Bulk 1 1/2 - 2 hrs covered in a bowel on the counter. Cut and form into individual balls, refrigerate ovenight - has varied from 12-18 hrs between being placed in the refrigerator and use. Pull it out about 2-3 hrs before use (again, a little varriance - but no more than an hour).
    Cooking times have always been about the same (including tonight) - 1 1/2 - 2 minutes. I have held a couple of pizzas up to the dome an extra 10-15 seconds if I have gone heavy on the cheese (my daughter's pizzas).

    Really, the only differences between tonight and all of the other pizzas has been the addition of the EVO and my impatience in not letting the hearth cool down a bit tonight; in all previous attempts I have never been above 850.

    I would agree with you on the oil resulting in even browning. Tonights pizzas were much more evenly browned (both top and bottom) and the 'char' was also much more even. Simplest way to put it - the crust was much more 'stable' in the oven.
    As for the rise or puffyness.....was it the oil, or possibly the higher temp???
    I don't know, but my plans are to duplicate what I did tonight. By far, these were the best pizzas we have made yet.

    Any thoughts??

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  • maver
    replied
    Re: Perfect Pizza Dough by Weight

    RT, can you speak more to some of the other variables: how long are you letting the dough rise? Are you doing a refrigeration phase after bulk fermentation? What is your cook time - I would anticipate olive oil increasing the likelihood of burning, you are finding otherwise - is it cooking faster? I think of olive oil as primarily helping with browning (maybe you are having more even browning and therefore less char on blisters?) and perhaps dough suppleness - any explanation for the improved cornice?

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  • RTflorida
    replied
    Re: Perfect Pizza Dough by Weight

    O.K., I think I have made enough pizzas to throw in my 2 cents.

    Up until today I had made pizza on 6 or 7 occasions, 3-6 pizzas each time. I've always used the Caputo and followed the directions for the ' Basic Vera Pizza Napoletana Dough Recipe'. No complaints, only in Italy have I ever had a similar crust.....amazing.

    Along with my first order of Caputo I recieved from FB there was an instructions sheet (with the above listed recipe) as well as a recomendation to add 2 tablespoons of EVO to the basic recipe.
    By all means, give this a try if using the Caputo, unless your adhearing to VPN standards. I actually added 3 tbls.
    The great crust I had before has been elevated to incredible. Seems to handle and stretch much better, springs considerably more in the oven (great cornice), and doesn't get crispy (blackened) so fast (my hearth temp was between 875 and 950 for each of my 4 pizzas tonight. (you would think this to be too hot, it wasn't). We were quite hungry and didn't wait for the hearth to cool down. I was amazed at the difference....Never had such a dramatic difference when making pizza with regular flour in our electric oven...I was always experimenting to no avail.
    Sorry, no pics.....I was too hungry to fetch the camera.

    RT

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Very good. Thanks. I will add that commentary, and fix my millionth typo.
    James

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  • CanuckJim
    replied
    Re: Perfect Pizza Dough by Weight

    James,

    The dough pdf is looking good. Under ingredients, there is a typo: year for yeast.

    As for mixing times, it really depends on the mixer. I stick to temperatures for this, normally between 77 and 81 F, no higher. Ten minutes in the mixer seems like a lot to me. I always finish my doughs on the bench by hand to make sure the consistency is where I want it. A dough can feel too tacky in the mixer, but once on the working surface with a dust of flour and a minute or two of hand kneading the consistency changes quite a bit. Better to undermix in the machine than overmix.

    Jim
    Last edited by CanuckJim; 05-03-2007, 07:33 AM. Reason: Thickheadedness

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Thanks Ted. I've fixed that.
    James

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  • Ted Rosenberg
    replied
    Re: Perfect Pizza Dough by Weight

    James, I think you meant to say "bring them back out of the refrigerator" not "oven" in the next to the last paragraph.

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Here is a new version of the Using Caputo Tipo 00 pdf. Take a look and let me know what you think. I am very open to making changes to this.
    James

    http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Hi Ted,

    I just read through the PDF file, and I can see that it needs to be more clear. I would run the mixer on 2 for a minute or two to mix everything together into a loose ball, then let it rest for 10 minutes. Then I would mix it for 10 minutes on 3 or 4 (I don't have a mixer here to double check).

    Having said this, I would defer to Jim on his thoughts.

    Meanwhile, I am re-writing the PDF and will post it shortly. This will also be part of the upcoming Wood-Fired Pizza e-Book, so the timing is good.
    James

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  • Ted Rosenberg
    replied
    Re: Perfect Pizza Dough by Weight

    James, what speed on the KA mixer for the last 10 minutes?

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    I've been without an stand mixer for a year, and I have enjoyed the experience of hand mixing dough. It puts you in touch (hah) with the ingredients.

    Of course I miss the smell of the gears burning on my KitchenAid mixer.
    James

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  • CanuckJim
    replied
    Re: Perfect Pizza Dough by Weight

    TH,

    Of course you can do it by hand. After all, it was done that way for centuries before electricity arrived. Have a look at some of the videos at pbs.org that feature Julia Child & famous chefs. In several spots, there are people making dough entirely by hand. The best way to know if you've hand kneaded enough is to learn the windowpane test discussed in the "Wood-Fired Bread Cookbook." If you can see a dark pattern of gluten threads in the stretched dough, it has been kneaded enough. This is easier to accomplish with better flours, so maybe try a 50-50 blend of AP and hard bread flour until you get your hands on some Caputo.

    Jim

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