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Tough dough? - 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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Tough dough?

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  • Tough dough?

    Hello,
    I just fired 8 pizzas for the 4th. I used Caputo flour and followed the recipe exactly using the weight method. The oven floor was about 815-825. This is the first time my crusts came out on the tough side. I always use the same recipe, and use the same procedures. I am always careful not to overwork the dough. Any, I ideas why the crusts would be tough? Each dough ball was about 200-215 grams. I did buy the 55lb bag of caputo flour last year.

    Thanks,
    Ro

  • #2
    Re: Tough dough?

    Hello,
    Can the pizza dough be frozen and used as later date. If so, does it affect the taste or quality in any way.

    Thanks,
    Rob

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    • #3
      Re: Tough dough?

      Hi Rob,

      I don't have any ideas about the tough dough... keep trying and experimenting. As for freezing dough, YES! It works very nicely. I sometimes make and extra batch of dough for freezing. After you form the pizza balls, lightly spritz a ziplock bag with spray oil, place few balls in the bag and freeze.

      When you are ready to use the dough, remove the frozen balls from the bag, place somewhere where they can thaw and rise then make pizza.

      I've frozen up to a month without problems.
      Ken H. - Kentucky
      42" Pompeii

      Pompeii Oven Construction Video Updated!

      Oven Thread ... Enclosure Thread
      Cost Spreadsheet ... Picasa Web Album

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      • #4
        Re: Tough dough?

        I found some dough balls in my freezer from almost a year ago. Just put on the counter to defrost and rise. Turned out just fine!
        Mike - Saginaw, MI

        Picasa Web Album
        My oven build thread

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        • #5
          Re: Tough dough?

          Thanks a lot guys, I am going to freeze some and give it try. This is my first full summer of use. I have three little ones running around and they love when I fire it up for marshmallow roasting. Which as it turns out is every evening. It always happens though, that the fire gets hot enough for a pizza and I am without dough. Today I'm making the Schiaciatta bread from the recipe section and fettucine alfredo to accompany it.

          Thanks,
          Rob

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          • #6
            Re: Tough dough?

            How was the dough when you formed it? If it was soft and pliable my guess would be that it baked too long. If it looks done in the oven - it's overdone. Seconds really count in a WFO.
            If the dough was tough on the make board, my guess is your hydration is lacking.

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