web analytics
Pizza Dough Just About There - Forno Bravo Forum: The Wood-Fired Oven Community

Announcement

Collapse

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!

Forno Bravo
See more
See less

Pizza Dough Just About There

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Pizza Dough Just About There

    Last time I posted I was looking for a bottom that was just a little bit crustier without sacrificing the light yet crispy outer crust. I tried adding a little semolina and eliminating the 1tbl of oil. I tried all 00 flour. Well.......after making 6 doughs all with a slight variation of ingredients the one that came out really great was all purpose flour and using only 1 tsp of oil. Just cutting down the oil made a big difference. Now I have to get into bread making. The hardest part is trying not to drink too much wine so I can stay up and make the dough and proof and form and bake. Whenever we make pizza it always turns into a party. Guess that's what it's all about.
    G
    ps
    Does anyone add the instant yeast to warm water till it foams or do you just ass it to the dry ingredients and add everything to the wet?

  • #2
    Re: Pizza Dough Just About There

    Originally posted by mrgweeto View Post
    Does anyone add the instant yeast to warm water till it foams or do you just ass it to the dry ingredients and add everything to the wet?
    I just ass it to the dry ingredients myself... and then add everything to the wet.
    Yup.


    ps. obviously no one is getting this joke...
    Last edited by Lars; 10-13-2009, 10:05 PM.
    This may not be my last wood oven...

    Comment


    • #3
      Re: Pizza Dough Just About There

      May try that next to see if there is a difference.

      Comment


      • #4
        Re: Pizza Dough Just About There

        Absolutely no reason to add instant yeast to water. Just mix it in dry and go for it!
        Jay

        Comment


        • #5
          Re: Pizza Dough Just About There

          Originally posted by Lars View Post
          I just ass it to the dry ingredients myself... and then add everything to the wet.
          Yup.

          ps. obviously no one is getting this joke...
          I sniggered quietly to myself over that one (attracting some strange looks from those around me)....
          / Rossco

          Comment


          • #6
            Re: Pizza Dough Just About There

            One extra step saved. Thank you.

            Comment

            Working...
            X