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in need of some help - Forno Bravo Forum: The Wood-Fired Oven Community



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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in need of some help

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  • in need of some help

    my problem is with kneading out my dough I do not use a rolling pin and keep getting thick and thin spots some of the thinspots cook thru any advice ?

  • #2
    Re: in need of some help

    You will find many who will be willing to help. However, you are going to need to provide more info. What is the recipe that you are using? What steps are you taking to develop the needed gluten. Are you kneading the dough for an extended period of time or are you using the folding method to develop the gluten. While I have ripped dough while stretching it, I have never seen a thin spot "cook through". Give us more details and someone will be able to diagnose the issue.


    • #3
      Re: in need of some help

      Hello Johnz,

      I hope I get this right....... I interpret your question to mean you are having a problem stretching the finished dough to a round shape in preparation for sauce. That is a huge assumption on my part, but if I am correct then the answers are fairly simple. A good example of how to flatten the dough (no rolling pin) is to press it flat with your hands and gently stretch from the middle. If it seems thin in spots then work on the thicker ones. There are several good videos on how to do this, here's one. YouTube - Fast Pizza making at Domino's 1m19s Yes, the man in the video is a pro but the technique he uses is like the one I described above. You can do the same, only slower, and make good dough ready for sauce.

      tusr18a is correct about developing gluten in the dough. Well developed dough is stretchy and allows you to toss without tearing. On the other hand, we've made no rise dough successfully for many years and simply press it into a pizza pan. If it tears or gets thin then it is easy to patch. Both methods make great pizza but you want to make sure you are using the right dough recipe for the expected results.

      Best of luck,

      Here is the link to my oven number 1 construction photos!

      Here is the link to my oven number 2 construction photos!


      • #4
        Re: in need of some help

        I had the same problem using all purpose flour for the pizza dough. Once I changed to bread flour the dough stretched out much more easily.


        • #5
          Re: in need of some help

          A friend and I did a test of various flours for pizza. We had the highest protein flour available (AP brand) down through regular all-purpose. Our self-indulgent afternoon of pizza testing concluded that Gold Medal, Better for Bread was the winner. Turned out it has the lowest protein level of the standard U.S. bread flours -at a little over 12%, but that puts it right on target with the French flours used for bread and as noted earlier in this thread, a little higher protein content is a good thing. I've pretty much switched to this flour for my pizza and bread and have been very happy with the results. Pick up a 5# bag at the local grocery and try it out.
          Last edited by SableSprings; 04-11-2011, 01:29 PM.
          Mike Stansbury - The Traveling Loafer
          Roseburg, Oregon ( www.sablesprings.com )
          Photo Albums: http://www.fornobravo.com/community/...BForum_Gallery