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

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  • Frances
    replied
    Re: Perfect Pizza Dough by Weight

    Well, I added 250 g of flour and more water to the dough and then it was fine. I thought it was a bit too much salt when I mixed it, too, but didn't trust my judgement....
    I'm glad you found the same, I was afraid I was being some kind of wussie low salt person

    Leave a comment:


  • asudavew
    replied
    Re: Perfect Pizza Dough by Weight

    That's funny
    Frances.

    I am making it right now for my son's bday party tonight.

    I just finished the first batch.
    And it was so salty, I had to come back here to check the recipe. And found this post.

    Did you cook with it?

    Funny part... when I put the salt in I thought it was way to much.

    I should of trusted my judgment. It taste like PlayDo.

    Leave a comment:


  • Frances
    replied
    Re: Perfect Pizza Dough by Weight

    I don't want to step on anybody's toes here, but I made this dough yesterday for the first pizza in my oven, and while the workability was great, and it is every way a really good recepie, by far the best pizza dough I ever made, I would put about half the amount of salt in.

    Did anyone else find it a tad on the salty side? Or maybe Swiss salt is saltier?

    Leave a comment:


  • Dutchoven
    replied
    Re: Perfect Pizza Dough by Weight

    Originally posted by Richard View Post
    I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

    Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?
    Richard
    Definitely yes...sounds like Maver and I have similar methods and I am sure others do too...we prepare the dough and allow it about an 80% ferment...divide and round the balls...give them a short rest and then shape them a bit once more to tighten up the ball and then into the fridge for a cool overnight(or longer) proof. If you are using instant dry yeast you might consider cutting back on the amount by between 25 and 50% to account for the longer proofing times...
    Best
    Dutch

    Leave a comment:


  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Here is the link to the printable PDF file.

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

    Leave a comment:


  • james
    replied
    Re: Perfect Pizza Dough by Weight

    Here are the updated measurements.
    James


    By Volume
    4 cups Molino Caputo Tipo 00 flour
    1 ½ cups, plus 2 TBL water
    4 tsp salt
    1/2 tsp dry active yeast

    By Weight
    500gr Molino Caputo Tipo 00 flour
    325gr water (65% hydration)
    20gr salt
    3gr active dry yeast

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  • Richard
    replied
    Re: Perfect Pizza Dough by Weight

    Maver - thanks for resply.

    Do you need to reshape next day? additional rest time?

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  • maver
    replied
    Re: Perfect Pizza Dough by Weight

    yes - that's what I usually do, dough balls sit overnight in fridge.

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  • Richard
    replied
    Re: Perfect Pizza Dough by Weight

    I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

    Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?

    Leave a comment:


  • BrianShaw
    replied
    Re: Perfect Pizza Dough by Weight

    Originally posted by SLBunge View Post
    I imagine it (ED: freezing dough) compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.
    I think you'll be surprised how little gets compromised. You should intentionally try it!

    Leave a comment:


  • SLBunge
    replied
    Re: Perfect Pizza Dough by Weight

    Thanks for that. Makes sense.

    I imagine it compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.

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  • Unofornaio
    replied
    Re: Perfect Pizza Dough by Weight

    If you are asking can it be done? just check you freezer section of the grocery store. You can freeze the preformed shells or the scaled balls.

    90% of the "artesian breads" in the grocery stores chains come in frozen, all they do is thaw and bake.

    Leave a comment:


  • SLBunge
    replied
    Re: Perfect Pizza Dough by Weight

    Makes sense.

    I'm a semi-experienced home baker of sourdoughs so I understand the advantage of a long(ish) cold proofing.

    Probably blasphemous, but has anyone frozen pizza dough in a pinch?

    Leave a comment:


  • Dutchoven
    replied
    Re: Perfect Pizza Dough by Weight

    Very good point Uno. IMHO you could probably reduce the yeast by half if you are using instant dry(what we use), probably less for a rapid rise product.
    Best
    Dutch

    Leave a comment:


  • Unofornaio
    replied
    Re: Perfect Pizza Dough by Weight

    Originally posted by SLBunge View Post
    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.
    If you do I think you will be pleasantly surprised at how much better it will be. I would suggest reducing the yeast just slightly though, by how much I cannot tell you. Since you are allowing this to effectively ferment/proof for several days you want to start out with less yeast than you normally would. Refrigeration slows yeast growth but does not stop it. Hopefully Jim can chime in on the dynamics of dough retardation.
    Last edited by Unofornaio; 10-07-2007, 11:19 AM.

    Leave a comment:

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