Problem with high hydration dough shaping

[texassourdough]

Re: Problem with high hydration dough shaping

Hi Tim!

Hmmm... Well mixing isn't it. Are you using a scale or are you using volumes?

Your flour may be wet. My local VPN pizzaria uses Caputo exclusively and gets enormous variation in water content - sometimes his scaled 55% dough behaves like 65. I have had some similar "wierdness". Superwet doughs are kind of a pain to deal with but make really great pizza.

I will almost promise if you try putting lots of flour in a sheet pan and form on the flour in the pan you will be able to get round pizzas that are (relatively) uniformly thick (or thin). And the crust should be puffy and wonderful!

Sounds like you are pretty much doing everything right. Hang in there, it will come around. And...if you feel your dough is too wet, make the next batch drier or vice versa. You will get there!
Jay

[giambra]

Re: Problem with high hydration dough shaping

Jay,
I have a Kitchenaid with the S-hook (much better than the C-hooks), I get a good 6-7 minutes of mixing it. It comes out pretty smooth, but I could try a few more minutes.

I did not do the folding, will try that. Also sounds like good advice on the shaping, will try, hopefully Sunday. Will let you know. Thanks,
Tim

Attached pictures of the oven/deck (before the built in benches) ... will post to the ovens pics section this weekend.

[texassourdough]

Re: Problem with high hydration dough shaping

Hi Tim!

62-64% hyrdation 00 should not be very sticky - that is not particularly high or difficult. Are you mixing it thoroughly? Try folding it a few times before the rest before forming the balls. The balls should be very elastic and cooperative the next day. Your description makes me feel you may be undermixing (not enough gluten development).

Try using a lot of flour on the counter (I use a half sheet pan with flour at my WFO). The excess can easily be shaken off. Use your finger tips to dimple it and spread it and start on the outside - well flatten it first to about 1/2 inch and then spread the outside area first - leaving a small hump in the middle. If you don't leave the hump the center will get too thin as you spread the dough. I know professionals who do all their shaping on the bench. It is not mandatory to sling or toss the dough though many do and it does help get rid of excess flour.

Don't stress too much over how thin the dough is. Make a 9-10 inch pizza and you will be fine!

Good Luck!
Jay

[giambra]

Hello,
I finished up building the Casa 90 early this year (will post pics soon) been experimenting / learning for several months (when I get time). Having a problem with the dough shaping. I have searched a bit here, saw some references to shaping a wet dough for WFO vs a dry dough, but didn't seem to see a solution. I do pretty well at indoor / regular oven pizza (lower hydration), but seem to easily get weak spots in the dough for the WFO.

Here's what I'm doing:

- Using Caputo 00 flour, the recipe from the sticky page on this forum (500 grams 00 flour, 62 to 64% water / hydration, salt, instant yeast)
- After I make the dough divide into about 260 gram balls and store in refrigerator overnight (in very slightly oiled container)
- Take out about 2 hours before ready to cook

Problem I see:

When I shape the dough, I am putting down some flour on the table, pressing out the dough into a circle, and shape it out the best I can. I do not pick up the dough and stretch with fists (this seems to really stretch too quickly and add the weak spots). Even on the counter, I have had trouble getting a good, consistent thin shaping without introducing the thin / weak spots in the dough. When I put the sauce down and bake it, it often times burns through and I have a hole in the pizza, some sauce / cheese falls through and makes a bit of a mess. Compensated a bit by keeping the whole thing a bit thicker, but I believe its too thick and need to make it thinner and more consistent.

Any tips / tricks / things I'm doing wrong? Would the overnight fermentation be a source of any problems here (this is my habit from my pre-WFO days, but I'm not strictly following the recipe on the sticky page here). Any advice is much appreciated.
Thanks,
Tim
Raleigh, NC