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dough press - Forno Bravo Forum: The Wood-Fired Oven Community

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New Forno Bravo Forum Feature

Forno Bravo Forum Community,

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.

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.

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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dough press

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  • dough press

    Has anyone ever bought and tried a automatic press? I use the dough recipe in the ebook download. I was thinking it would be nice to have a heated press to flatten out the dough for large parties or when my wife was feeling lazy

  • #2
    Re: dough press

    I figured most people we have over for pizza would not know the difference if i flatten dough by hand or used a machine. I was hoping someone had used one and could tell me if they could tell difference.
    I am not sure on what heated part does i think maybe you could use cold dough?

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    • #3
      Re: dough press

      at $600 and up, I doubt I'll ever use one....

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      • #4
        Re: dough press

        They are expensive, that is why I thought I better ask questions first. I wonder if the wood fired dough is to sticky to use on one?

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        • #5
          Re: dough press

          The heated dough presses are used by some pizza joints to par-bake the crusts to a uniform size. Then all theys gotta do is slap a few toppings on and chuck it on the deck. For them, speed-not quality rules.
          Jen-Aire 5 burner propane grill/Char Broil Smoker

          Follow my build Chris' WFO

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          • #6
            Re: dough press

            I have a mobile pizza oven and I cater events. I am about to spend 1000 big ones on a Dough Pro 1100 because i have lost out on business for not being able to make pizza fast enough. Also to make sure the pizza dough is at the perfect state to roll out by hand is way too hard. I am either freezing my dough or its too sticky and soft or im having to make it fresh right when they order and again i run into losing out on business for not producing fact enough. If anyone has a better solution to my problem please reply. Thanks.

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            • #7
              Re: dough press

              Originally posted by lane View Post
              "when my wife was feeling lazy"
              Lane,

              You are a brave, brave man in the age of the internet and political correctness.

              Comment


              • #8
                Re: dough press

                what do you mean?

                Comment


                • #9
                  Re: dough press

                  If you search for "dough press" on Pizza Making Quarterly's site (three-letter URL, you can guess what it is), you'll get about 1200 hits. They're commercial pizza in general; I think we're mostly enthusiasts content to make a dozen or so at a whack (while drinking!).

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