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From dough ball to pizza flat...how? - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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From dough ball to pizza flat...how?

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  • From dough ball to pizza flat...how?

    When I make a pizzal, I pick up the ball, stretch it a bit from underneath then turn it in my hands, with the 'wheel' hanging down, working in a circle around the pie as it stretch, working it outwards. When I see pictures like this one,


    Im inclined to think that they were made with a roller, rather then all in the air. I am wondering, how do you do it? How do you go about turning that ball into a nearly uniformly thick pizza, credit card thick?

    mine look good IMO, but they are always a different shape, and the thickness isn't consistently even, though close, not perfect. Plus, i need to be able to do it fast... thanks, Dan

  • #2
    Re: From dough ball to pizza flat...how?

    I'm finding this exact thing a challenge as well. I'm finding it hard to find the right amount of rest for dough balls - they tend to keep rising and then stick together. If I handle the dough ball too much - it develops too much spring and want to stay more like a puck, if the ball is not well formed when I pull it up, I'm more likely to end up with thick spots along the edge, and thin spots in the middle.

    I really think getting the dough just right is the most 'artful' part of pizza making - and I feel like I'm way at the base of the learning curve.

    -Preston

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    • #3
      Re: From dough ball to pizza flat...how?

      Individually balled, then pressed out. The dough never leaves the counter until it goes on the peel.

      Pizza Anarchy

      There are a hundred or so almost perfectly round ones.

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      • #4
        Re: From dough ball to pizza flat...how?

        Tom,

        Hello.

        Is your cold ferment process similar to the one on your Anarchy site? just put in the fridge?

        Thanks,

        Derk

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        • #5
          Re: From dough ball to pizza flat...how?

          About 40 seconds into this otherwise crappy video shows the same method by which I shape my pizza skins into a flat even thickness pizza. Not hard to learn, notice he stays away from the middle of the skin.
          YouTube - ‪New York Restaurant - Pizza Making‬‏

          Hope this helps,
          Wiley

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          • #6
            Re: From dough ball to pizza flat...how?

            Yes, just put it in the fridge. I do not have one ironclad method, but that is my normal way. I do not have a mixer (nor do I want one), so I let time develop the gluten instead physical labor.

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            • #7
              Re: From dough ball to pizza flat...how?

              Well, when I need a refresher, I go to this video..

              YouTube - ‪Drunken Dough‬‏
              My oven (for now):
              http://www.fornobravo.com/forum/f43/...ven-14269.html

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              • #8
                Re: From dough ball to pizza flat...how?

                oh, and there is plenty to earn in Ts's pizza making thread.
                My oven (for now):
                http://www.fornobravo.com/forum/f43/...ven-14269.html

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                • #9
                  Re: From dough ball to pizza flat...how?

                  There are many ways to "open the dough". Practice is the best teacher. Lots of videos to watch on youtube. I personally like to allow the dough ball to proof after it comes out of the oven for about two hours. Then I open the dough.
                  Our Facebook Page:http://www.facebook.com/pages/Stoneh...60738907277443

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