I have long been frustrated by pizza dough. Although my dough making has improved 1000% ( thanks forum gurus) it continues to be a challenge. I have been using a bread machine for mixing since I do not have a large kitchen aid or other appliance. Whether I use the bread machine or hand kneed I always seem to end up with some odd lumps and other strange artifacts. I saw the link for folding dough here
http://www.fornobravo.com/forum/10/m...gh-7581-2.html
and followed it to here ( credit were credit is due)
Sourdough Home - Stretch and Fold - A Gentle Way To Develop Dough
I have had great success with the no-knead bread so I thought this could work
I used the standard forno bravo recipe using 1 kg of flour. Mixed briefly by hand ( first the dry ingredients and then added the water ) Let it sit for 45 minutes. Pulled it from the bowl. stretched and folded it all of 30 seconds and plopped it back in the bowl. After 45 minutes I did it again. 45 minutes later I divided the dough and made dough balls.
The resulting dough was about the best I have made. It was easy to work with, no lumps or artifacts and tasted great. It seemed to be very delicate since it got very little handling.
This was so simple that I find it had to believe that it actually works. However, I think I will be making all of my dough this was from now on.
http://www.fornobravo.com/forum/10/m...gh-7581-2.html
and followed it to here ( credit were credit is due)
Sourdough Home - Stretch and Fold - A Gentle Way To Develop Dough
I have had great success with the no-knead bread so I thought this could work
I used the standard forno bravo recipe using 1 kg of flour. Mixed briefly by hand ( first the dry ingredients and then added the water ) Let it sit for 45 minutes. Pulled it from the bowl. stretched and folded it all of 30 seconds and plopped it back in the bowl. After 45 minutes I did it again. 45 minutes later I divided the dough and made dough balls.
The resulting dough was about the best I have made. It was easy to work with, no lumps or artifacts and tasted great. It seemed to be very delicate since it got very little handling.
This was so simple that I find it had to believe that it actually works. However, I think I will be making all of my dough this was from now on.
Comment