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Pizza Dough - moisture problem - 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 - moisture problem

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  • Pizza Dough - moisture problem

    I store my dough in plastic tubs with lids (for use on the same day). Often times a lot of moisture builds up inside the tub and then the tops of the dough balls form a crust. The botton is perfectuly silky. Suggestions on how to either keep the moisture out or off the dough?

  • #2
    Re: Pizza Dough - moisture problem

    Could chill the container...that might cut down on some of the moisture
    Best
    Dutch
    "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
    "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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    • #3
      Re: Pizza Dough - moisture problem

      spray a little oil on the top of the dough balls
      My thread:
      http://www.fornobravo.com/forum/f8/d...ress-2476.html
      My costs:
      http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
      My pics:
      http://picasaweb.google.com/dawatsonator

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      • #4
        Re: Pizza Dough - moisture problem

        Originally posted by cheripat View Post
        I store my dough in plastic tubs with lids (for use on the same day). Often times a lot of moisture builds up inside the tub and then the tops of the dough balls form a crust. The botton is perfectuly silky. Suggestions on how to either keep the moisture out or off the dough?
        Oil the bottom of the container, then lightly oil plastic wrap and put over dough, not completely removing the dough from room of refrigerator air...this will keep the moisture off..

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        • #5
          Re: Pizza Dough - moisture problem

          I like the last suggestion. Keep as much air away from the dough as you can. The less air in the proofing tray or bowl, the less skin you get. Nasty stuff, huh?
          GJBingham
          -----------------------------------
          Everyone makes mistakes. The trick is to make mistakes when nobody is looking.

          -

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