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Pizza dough tooooo springy....PLZ Help! - Forno Bravo Forum: The Wood-Fired Oven Community

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Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.


To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Pizza dough tooooo springy....PLZ Help!

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  • Pizza dough tooooo springy....PLZ Help!

    I have been strugging with my dough for a year now. I used the perfect pizza dough by weight recipe. I first made it in my food processor for a few months but the dough is too springy. I can NOT stretch it by hand.......i have to use a rolling pin (I know...I hate it).....roll it out and let it sit for 15-20 mins and reroll and still during this whole process it is very springy....I really have to work it to get it thin, which I am sure makes it a tougher crust. I then purchased a Kitchen aid mixer and had the same results. Does anyone have any thoughts on why I am having this issue with the dough being so "springy" Once again I followed the recipe useing 00 flour. Thanks in advance....spring is coming in Ohio and I want to be ready to FIRE!!!

    Chris

  • #2
    Re: Pizza dough tooooo springy....PLZ Help!

    What is the temp of your dough after mixing (I found 78* is ideal for me) and do you pass the window pane test? Also maybe give it more time in proofing.

    What happens if you try to stretch by hand and leave for 10-15 minutes??? Often that allows the dough to relaxe a bit and stretch easier.

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    • #3
      Re: Pizza dough tooooo springy....PLZ Help!

      Excessive elasticity is almost always a result of balling the dough too close to the stretch. It depends on the dough, but you generally want to ball no less than 5 hours prior to stretching.

      It could be something else, but my money is on late balling.

      Please post your recipe- including ingredient quantities and dough processing details (kneading time, fermentation time, etc.).

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