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Perfect Pizza Dough by Weight

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  • Puy de Dome
    replied
    Re: Perfect Pizza Dough by Weight

    That was my next question, James. This dry yeast, I would normally expect to dissolve it in water (as indeed I would with the 'wet' yeast.

    I have added the dry yeast and salt to the dough and rubbed it in. Does this sound about right? I'm now using 00 flour, btw.

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Which does not need to be proofed in water outside the flour. That sounds right.
    James

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  • BrianShaw
    replied
    Re: Perfect Pizza Dough by Weight

    Originally posted by Puy de Dome View Post
    In the uk we have dry yeast - this has the appearance of being very small balls - millions of them, all dry as a bone.
    Unless things have changed in the UK since I last lived there... that is what we call ADY in the US.

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  • Puy de Dome
    replied
    Re: Perfect Pizza Dough by Weight

    James

    In the uk we have dry yeast - this has the appearance of being very small balls - millions of them, all dry as a bone.

    I think the option with them is to put a specific amount into some (specific) amount of water, mix and then use as per a recipe.

    Secondly, you can get 'proper' yeast, which comes in a block, is homogenous, and when you rub it between your fingers it kind of smudges - it's like putty.

    This also can be dissolved in water.

    I tried your recipe last night using 9 grammes of dry yeast, but not using the Caputo flour (I have got any yet). The dough had risen considerably in the bowl over 9 hours.

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Agreed.
    James

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  • BrianShaw
    replied
    Re: Perfect Pizza Dough by Weight

    Originally posted by BrianShaw View Post
    Yeast (by weight). Substitute fresh compressed yeast with 50% ADY or 33% IDY
    Another source indicates 40% for ADY... which is closer to what James reported from the Red Star label.

    In the end how much (or how little) yeast we use basically boils down to how long we want the dough to ferment!

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Puy de Dome, what are your yeast choices in the UK? Can you get cake/fresh yeast (that's all you can get in Italy), and are there both Active Dry Yeast and Fast/Instant Yeast?
    James

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Way to go Brian. I feel channeled. :-) Brian has it right, in that IDY (or Fast Acting Yeast) is designed for those 1 hour bread machine cycles, so it is very active/fast. I think Active Dry Yeast is best because you can still add it directly to the flour and do not need to proof it in water on the side -- and it is a controllable yeast and gives better flavor and more complete and slower fermentation. I buy Red Star in bulk from Costco and keep it in a sealed jar on the refrigerator, and it last a long time. The Perfect Dough by Weight recipe calls for ADY.

    Here is the text from the Red Star Active Dry Yeast web site

    ************************


    Red Star? Active Dry Yeast is cake yeast in a semi-dormant state. The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. When rehydrated, it provides ultimate baking activity in all yeast dough- low sugar to highly sweetened breads. Red Star? Active Dry Yeast is designed for yeast-leavened bread and dough. The finished product will have the particular flavor, texture and consistency associated with a yeast-leavened product.

    Red Star? Active Dry Yeast is available in strips of three 1/4 -ounce (7g) packets and also in 4-ounce (113.4g) jars. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of yeast. One 1/4 -ounce (7g) packet of active dry yeast contains approximately 2-1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet of yeast is sufficient to raise 4 cups, approximately 1-pound, of flour.

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  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Way to go Brian. I feel channeled. :-) Brian has it right, in that IDY (or Fast Acting Yeast) is designed for those 1 hour bread machine cycles, so it is very active/fast. I think Active Dry Yeast is best because you can still add it directly to the flour and do not need to proof it in water on the side -- and it is a controllable yeast and gives better flavor and more complete and slower fermentation. I buy Red Star in bulk from Costco and keep it in a sealed jar on the refrigerator, and it last a long time. The Perfect Dough by Weight recipe calls for ADY.

    Here is the text from the Red Star Active Dry Yeast web site

    ************************


    Red Star? Active Dry Yeast is cake yeast in a semi-dormant state. The drying process in its manufacture reduces moisture content, giving it a longer shelf life than cake yeast while retaining optimum activity. When rehydrated, it provides ultimate baking activity in all yeast dough- low sugar to highly sweetened breads. Red Star? Active Dry Yeast is designed for yeast-leavened bread and dough. The finished product will have the particular flavor, texture and consistency associated with a yeast-leavened product.

    Red Star? Active Dry Yeast is available in strips of three 1/4 -ounce (7g) packets and also in 4-ounce (113.4g) jars. Three 1/4 -ounce (7g) packets are equal in activity to one 2-ounce cake of yeast. One 1/4 -ounce (7g) packet of active dry yeast contains approximately 2-1/4 teaspoons; the measurement will not be exact as yeast is packaged according to weight rather than volume. One 1/4-ounce (7g) packet of yeast is sufficient to raise 4 cups, approximately 1-pound, of flour.

    Leave a comment:


  • BrianShaw
    replied
    Re: Perfect Pizza Dough by Weight

    I'm channeling James...

    Yeast (by weight). Substitute fresh compressed yeast with 50% ADY or 33% IDY

    Leave a comment:


  • Puy de Dome
    replied
    Re: Perfect Pizza Dough by Weight

    James, do you have an equivalent of dry yeast as opposed to the fresh yeast in this recipe?

    Thanks

    Tim

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  • matthew
    replied
    Re: Perfect Pizza Dough by Weight

    Hi James,
    Is it okay to mix yeast & salt at the same time?
    Do you add in the ADY dry or do you proof it?
    Do you measure the temperature of the water?

    When you make a large dough ball, and let the dough rest at room temperature for 90 minutes to allow it to double, is it covered or uncovered? Also if placing in a bowl, what do you use to stop the dough from sticking besides oil? Am I better off leaving it on my marble countertop?

    Thanks,
    Matt
    Last edited by matthew; 12-06-2008, 05:41 AM.

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  • ERASMO
    replied
    Re: Perfect Pizza Dough by Weight

    Fig, He used the King Arthur flour. I dont think the flavor was as good as Caputo but the texture was better.

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  • FigliodiMariaeGiovanni
    replied
    Re: Perfect Pizza Dough by Weight

    Originally posted by ERASMO View Post
    I have a question about the Tipo 00 flour dough. I have been following the Forno Bravo Recipe using the Tipo 00. The dough is very nice to work with and the flavor is good but I have not been getting the bubbles rising in the dough when it is placed in the WFO. Does anyone have any suggestions on what to try. My father also made a batch of dough this weekend and he used another companies claimed equivalent to the Tipo 00 and when we slid that dough into the WFO it achieved the nice bubble around the edge.

    Thanks
    I have had this problem when there wasn't enough hydration. Regardless of the brand of flour. May I ask which brand your father used?

    Leave a comment:


  • ERASMO
    replied
    Re: Perfect Pizza Dough by Weight

    I have a question about the Tipo 00 flour dough. I have been following the Forno Bravo Recipe using the Tipo 00. The dough is very nice to work with and the flavor is good but I have not been getting the bubbles rising in the dough when it is placed in the WFO. Does anyone have any suggestions on what to try. My father also made a batch of dough this weekend and he used another companies claimed equivalent to the Tipo 00 and when we slid that dough into the WFO it achieved the nice bubble around the edge.

    Thanks

    Leave a comment:

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