Old 07-07-2011, 05:02 PM
Join Date: Jul 2011
Location: Tennessee
Posts: 5
Default Re: Beginners struggles with dough

SUCCESS!!! I did everything exactly the same EXCEPT I waited 48 hours before trying to form the dough. It moved under my fingers like butter. I am superthrilled about this as now I can make these pizzas. I have cut the cleaning lock off my wife's stove and can crank it up to almost 900 F. Thanks to all of you for your help and suggestions. Geez, I hope now I can just repeat this when I make my next batch.

Reply With Quote
Old 07-07-2011, 06:42 PM
horrocks007's Avatar
Join Date: Oct 2009
Location: Roosevelt, NJ
Posts: 96
Default Re: Beginners struggles with dough

This is a recipe I used thousands of times. It's not a high end one. But it is a work-horse and works well for same-day/next day use. It is also very simple.
Attached Files
File Type: pdf Pizza Dough SAV01407.pdf (56.3 KB, 185 views)
Reply With Quote
Old 07-08-2011, 04:11 PM
Join Date: Jul 2011
Location: Tennessee
Posts: 5
Default Re: Beginners struggles with dough

Here is a fuzzy picture of a cross-section of the first success. I know, it's got pepperoni on it but it was for my picky kids! The crust was really quite good, but I know it can be better. Still, I feel very good about the progress.
Attached Thumbnails
Beginners struggles with dough-pizza.jpg  
Reply With Quote
Old 07-08-2011, 05:26 PM
Join Date: Jan 2008
Location: Riverside, CA
Posts: 7
Default Re: Beginners struggles with dough

RS, looks great. I know I'm late on this thread but heres a link that has helped me. I'm trying to get the dough right myself. Good luck...

7 - Pizza Dough and Pizza Crust Trouble-shooting -- Pizzeria Operations -- CorrellConcepts.com
Reply With Quote
Old 07-08-2011, 05:40 PM
Il Pizzaiolo
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Beginners struggles with dough

Dough looks good, but it looks a bit underbaked by my standards. Be brave and try baking harder. You may, or may not, prefer the harder baked pie...but...I would suggest trying a hotter oven/longer to give more caramalization.

Stay with it!
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Electrolux Assistent in FB Store james Get Cooking 32 06-01-2010 08:20 PM
Great Book heliman Hearth Bread and Flatbread 5 01-18-2010 05:57 AM
TBird 20 QT vs KitcheAid ... some thoughts heliman Pizza 4 12-27-2009 04:53 AM
How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough Gollimari Pizza 3 08-24-2009 03:55 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM

All times are GMT -7. The time now is 10:55 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC