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pizza dough/air bubbles - 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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pizza dough/air bubbles

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  • pizza dough/air bubbles

    Have only been making pizza for 4-5 months or so, my dough comes shapes up ok taste wise and color but i would like to see larger air bubbles in the dough like in the picture all input welcome.
    Cheers

  • #2
    Re: pizza dough/air bubbles

    What's the hydration % of your dough?

    Comment


    • #3
      Re: pizza dough/air bubbles



      What are we looking at here? What are those white chunks? That thin browned edge: What is that, pie crust?
      My geodesic oven project: part 1, part 2

      Comment


      • #4
        Re: pizza dough/air bubbles

        As dmun suggests, your photo raises lots of questions about your dough recipe and dough handling. I am willing to guess you roll out your dough and the edge is thinner. General answer is wetter dough and hand forming using good technique. There is plenty on this site about both.

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        • #5
          Re: pizza dough/air bubbles

          We use a bread maker for the dough and when we do the pizzas and garlic bread they mostly have large air bubbles.

          We roll it out and then form it into circles sort - of, but we do not find this reduces the bubbles.
          Where can I find logs? I need more!
          Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/

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          • #6
            Re: pizza dough/air bubbles

            Originally posted by GrahamG View Post
            We use a bread maker for the dough and when we do the pizzas and garlic bread they mostly have large air bubbles.

            We roll it out and then form it into circles sort - of, but we do not find this reduces the bubbles.
            I'm afraid your picture says something different. First thing you should do is check out the recipes in Forno Bravo's cookbook. Your recipe obviously isn't working as it needs more water and less handling from the looks of it.
            Or check out Peter Rienhart's dough recipes on Pizza Quest. I've had very good luck with his neopolitan and country dough.
            My oven (for now):
            http://www.fornobravo.com/forum/f43/...ven-14269.html

            Comment


            • #7
              Re: pizza dough/air bubbles

              Tim, I think you are confusing me with the OP! Who has the pizza that looks like it has been run over with a truck!

              May I suggest you read the post first before commenting...it is less than professional to post a reply such as yours when you are posting to the wrong person.

              Our garlic bread has MASSIVE air bubbles and even our neighbour who is Italian complimented us on them...

              Pizzas are a little different with the weight of their toppings etc.
              Where can I find logs? I need more!
              Finishing the WFO will come after the barn is completed http://flinthousebarn.co.uk/

              Comment


              • #8
                Re: pizza dough/air bubbles

                Graham,

                Sorry, I did confuse you with the original poster. He hasn't posted too much, and not back in this thread, so he can't be too concerned about what his pizza looks like.
                My oven (for now):
                http://www.fornobravo.com/forum/f43/...ven-14269.html

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