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  #81  
Old 10-12-2010, 04:56 AM
Peasant
 
Join Date: May 2010
Location: High Wycombe, UK
Posts: 34
Default Re: Common Mistakes, Pizza Disasters

Here's one for you guys, although it's not really a pizza disaster but definitely an epic FAIL I'm sure you'll appreciate!

This weekend I ventured into the woods to collect some firewood. In all a sucessfull mission to accumulate a decent amount of wood. I then had some fun with a chainsaw and a chopper axe to produce some nice split logs .

So anyway, the next day I fired up my oven and cooked some pretty splendid pizzas a few hours after the coals had died down I decided that I'd try my hand at 'kiln drying' my new split wood logs to maybe enhance their effectiveness. So I pretty much filled my oven to the top with as many split logs as I could fit and bricked it up. Last night I went to take the logs out..........no logs but plenty of ash! There must have been some lit coals remaining in the oven as the whole lot is now burnt to ash!! I nearly cried!
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  #82  
Old 10-12-2010, 04:59 AM
Serf
 
Join Date: Apr 2010
Location: Cincinnati
Posts: 15
Default Re: Common Mistakes, Pizza Disasters

at least your oven is dry!
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  #83  
Old 10-12-2010, 05:01 AM
Peasant
 
Join Date: May 2010
Location: High Wycombe, UK
Posts: 34
Default Re: Common Mistakes, Pizza Disasters

Yup that fire must have been burning for about 10 hours after I had a pizza firing! the ultimate test of a good build I suppose I'll inspect for cracks tonight lol.
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  #84  
Old 11-26-2010, 09:40 AM
Serf
 
Join Date: Oct 2009
Location: Atlanta, GA
Posts: 8
Default Re: Common Mistakes, Pizza Disasters

Dough too sticky. Often after letting the dough proof for 2-3 days in the refrigerator the dough is very sticky, difficult to stretch without tearing and sticks to oven floor when trying to turn. What am I doing wrong? My wife thinks the 2-3 day proofing is causing the problem. Should I try reducing the water content?
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  #85  
Old 11-26-2010, 10:28 AM
david s's Avatar
Il Pizzaiolo
 
Join Date: Mar 2007
Location: Townsville, Nth Queensland,Australia
Posts: 4,760
Default Re: Common Mistakes, Pizza Disasters

Not really a disaster, but avoid using olives whole. They roll off the pizza really easily when you're sliding them off the wooden peel into the oven. Slice them in half at least.
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  #86  
Old 11-26-2010, 01:48 PM
dmun's Avatar
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Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: Common Mistakes, Pizza Disasters

Quote:
Dough too sticky. Often after letting the dough proof for 2-3 days in the refrigerator the dough is very sticky, difficult to stretch without tearing and sticks to oven floor when trying to turn. What am I doing wrong? My wife thinks the 2-3 day proofing is causing the problem. Should I try reducing the water content?
Depending on how you're storing them, the balls can be a bit wet on the surface from cold retardation. A bit of extra bench flour when you are doing your initial stretch should solve this problem, if it's what I think.
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  #87  
Old 11-26-2010, 03:00 PM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Common Mistakes, Pizza Disasters

Dough degrades over time whether retarded or not. As I understand it the enzymes are not affected as much by temperature as the yeast so the enzymes keep breaking down the starch the the dough loses strength which gives it the effect of a higher hydration dough.

While flavor can improve for at least two days the texture is going downhill by the second day. By the fourth day it gets a bit weird. If you need to store dough for three to five days it is probably best to freeze it. I have not been happy with dough frozen for more than about two weeks.

Good luck!
Jay
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  #88  
Old 02-24-2011, 02:44 PM
Serf
 
Join Date: Oct 2009
Location: Atlanta, GA
Posts: 8
Default Re: Freezing Pizza Dough

At which of the stages below do you recommend freezing?

1. After initial 2 hours rise?
2. After initial 2 hour rise, dividing into individual sized balls
plus an add'l hour.
3. All of above plus 2-3 days in refrigerator.
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  #89  
Old 02-25-2011, 04:13 AM
Il Pizzaiolo
 
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Common Mistakes, Pizza Disasters

Freeze it whenever you need to - but preferably before it has sat out after the retard for two to six hours. Still okay to freeze, just not likely to rise any.
Jay
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  #90  
Old 02-25-2011, 07:16 AM
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Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,079
Default Re: Common Mistakes, Pizza Disasters

I have had good luck with cold fermented doughs out to 6 days with my prefered time 4 days. I cut back on the yeast, otherwise I use my standard dough.

For disasters, I ruined 3 on the last bake by going too thin, ie using 14" balls for 16" pies.
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