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Dough Shaping/Pizza Handling??? - 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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Dough Shaping/Pizza Handling???

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  • Dough Shaping/Pizza Handling???

    What size dough ball is everyone using to make what size pizza? I have been using 1 pounders and have found that to be easiest when shaping the crust by hand. I've been making about 14" crusts with them. Problem is I've had more than a few disasters with them because they seem to stick more & are harder to get in & out of the oven. So I cut the balls in half. Easy to handle in & out of the oven once shaped but not heavy enough to shape by hand... have to resort to a rolling pin. And, this makes about a 10" pizza... a little small or my liking. What's the largest sized pizza that some of you seasoned pizza chefs around here can handle without a prob??? ... I'm willing to practice!

  • #2
    Re: Dough Shaping/Pizza Handling???

    I use a 12 ounce dough ball, makes a nice 12 inch pie, I have a friend that comes over and he can (very easily) (and I watch with envy) make a perfect 20 inch pizza out of a 20 oz. dough ball,, I use normally a 12 pan and make the pizzas in there, That way I can make 4 or 5 different pizzas, then chuck them in the oven as needed..

    I leave in the pan till they are firm then throw them on the bricks, you also have a place to put them when they are done... You also get to cook the pizza's and enjoy them with everyone rather than being stuck by the oven..

    The other advantage is if you use the pans and you let your guests add their own toppings, many geusts will put too much, making it very difficult to cook.. the pans save you a lot of trouble there,


    • #3
      Re: Dough Shaping/Pizza Handling???

      During our annual Bread & Pizza Bash here and also during our workshops, we use 210 gram balls to make 10" pizzas. They're formed directly on short wooden peels, shaken after topping to make sure the pie is loose, then loaded onto our perferorated GI Metal peel, then into the oven. I've found this is a good size for many people, because it gives everyone a chance to make and top their own, as well as sampling other people's creations. The mantra here is: "less is more; keep the sauce and toppings on the minimalist side."

      "Made are tools, and born are hands"--William Blake, 1757-1827