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Perfect Pizza Dough by Weight

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  • Re: Perfect Pizza Dough by Weight

    you started stretching too early after dividing, next time give another 5-10min of rest time before you start working on it
    as you work gluten it becomes stronger, if you let it rest it will relax and let you do more without resisting as much, also make sure you go directly to stretching when you pickup your balls (god that sounds so wrong), don't do kneading just before

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    • Re: Perfect Pizza Dough by Weight

      Originally posted by james View Post
      AHHHHHHH. No rolling pins.

      I guess some folks like the cracker style crust, but it's not for me. Yeah, 65% hydration is extreme. The dough balls are really soupy. 60% is easier, and still a nice dough.
      James
      Hi james ,
      i would like to ask you some questions: first is you talk about 65%hydration, i don't really understand ,does it mean take 65% from 500gr flour and 325gr water and mix it? and in this hydration do i need to add yeast?
      second one is i saw some italian pizzaiolo use ice water ,so what do you think ice water and warm water?
      thank you very much!

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      • Re: Perfect Pizza Dough by Weight

        WFO dough from Antico Molina Caputo themselves. Notice the very small amount of yeast.


        Antico Molino Caputo | Authentic Neapolitan Dough using Caputo

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        • Re: Perfect Pizza Dough by Weight

          I made pizza this weekend using this recipe from Chef Bart from the Community cookbook. Notice the hydration at 70%. I was skeptical but did it and it was the best yet for me. Also notice, no olive oil in recipe. Another thing i learned from reading Reinhart recipes is to not use the dough hook on the KA mixer, use the paddle and dissolve the yeast.
          The dough was great to work with and i was careful that i did not overwork it. I think that i have been overworking and that makes the dough very springy. this dough was supple and silky as it should be. I froze the dough and then placed in the tupperware to thaw in the last two pics. I had a little extra lip from hanging the pie off the peel to unload in the 3rd pic. (and tasted great)
          (sorry for the mis-rotated pics.)
          My first dough is adapted from, Flour, Water, Salt, Yeast, The fundamentals of Artisan Bread and Pizza by Ken Forkish.

          Ingredients
          1000 g/ 7 ? cups Caputo ?00? Soft White Flour
          700 g/3 cups Water (90-95 F)
          20 g/1 tbsp + ? tsp Sea Salt
          2 g/? tsp yeast

          Yield ? 5 | 340 g dough balls
          Texman Kitchen
          http://www.fornobravo.com/forum/f8/t...ild-17324.html

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          • I was given this recipe by fhe pizza chef and owner of our favourite pizza place here in Perth

            25% wholemeal flour
            75% Tipo 00 flour
            Yeast, sugar, water

            Mix and knead, and allow 1 hour covered at room remperature before putting into the fridge for a 48 hour rise.

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