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One way to get a round pizza - 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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One way to get a round pizza

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  • One way to get a round pizza

    The well-rounded pizza | King Arthur Flour - Bakers’ Banter

  • #2
    Re: One way to get a round pizza

    What's with the spots? It looks like the dough has measles. It also looks like the final product is about half an inch thick. To each their own. My father used to say "Everyone to his own tastes, said the woman as she kissed the cow"

    I learned years ago with rolling out pie dough: if you start with a round disk of dough you are much more likely to end up with a round piecrust. The same thing with stretching pizza skins. I do my secondary proofing in a round container, and the first thing i do when I turn it onto the counter is to pat it into a cylindrical disk. It helps to leave a bulge in the center of the disk, like the shape of a flying saucer (you've seen those, right?) so your skin doesn't get too thin in the center before you've stretched the edge to the size you want.۩
    My geodesic oven project: part 1, part 2

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    • #3
      Re: One way to get a round pizza

      What's with the spots?
      She goes on to give her recipe so my guess is "dried herbs". And yes, I agree, the dough looks very thick. But, it looks like she bakes it for nearly 26 minutes @ 450 deg and on a stone.

      This is all very interesting to me. I read about 1st rise and 2nd rise. I'm not quite sure I follow. When I pull my dough from my KA I simply form the dough balls and stick em in the fridge. Should I be doing a two-step rise?

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      • #4
        Re: One way to get a round pizza

        When I pull my dough from my KA I simply form the dough balls and stick em in the fridge.
        That's exactly what I do, except I leave the balls in storage containers in the fridge to develop the flavor for two or three days. It might develop a bubble or two on top, but no harm.
        My geodesic oven project: part 1, part 2

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