Dough tossing advice

[DrakeRemoray]

I don't even allow that primary rise/fermentation that Dmun mentions. For me it is mix, then rest 20 mins (autolyse) then add salt and knead (all in my mixer), then divide and shape and into the fridge overnight at least. I too take them out of the fridge about 1 hour before I plan to use them. I use cold water during the mixing so it really never starts fermenting quickly...always slowly...
That technique is from Peter Reinhardt's Bread Baker's apprentice...works for me mostly based on the simplicity of it...

Drake

[Richard]

Drake

Hopw do you store the balls in fridge, do you simply put them on a floured baking sheet covered with plastic film; in a ziploc bag sprayed with oil; container, other?

[DrakeRemoray]

Originally Posted by Richard

Drake

Hopw do you store the balls in fridge, do you simply put them on a floured baking sheet covered with plastic film; in a ziploc bag sprayed with oil; container, other?

I have mainly used ziploc bags sprayed with olive oil, but I am going to switch over to the "disposable" tupperware. I tried it once, and my lids all blew off and subsequently the dough skinned over. I think with Dmun's method of a small air hole in the top, this problem would go away. I probably need to get slightly larger containers too, since the dough balls do rise, even in the fridge. My oven is currenly buried in snow, but all this talk has me wanting to fire it up!

Drake

[jwnorris]

Originally Posted by DrakeRemoray

<snip> ...but I am going to switch over to the "disposable" tupperware. I tried it once, and my lids all blew off and subsequently the dough skinned over.<snip>Drake

I use the same basic method of storage. I got some hard, clear, plastic to-go containers at one of the big box stores. The base and lid are a single piece with the lid hinged on one side.

I mostly build a 10" or so pie and a ball of dough fits into these containers well. They seal reasonable air tight but do tend to 'puff up' after a couple of days in the 'frig. And they do not skin over.

J W

[telehort]

I used to use ziplocks, but went to a restaurant supply store and picked up a sleeve of 50 - 16oz deli containers/lids for under $5. Works great..they stack in the fridge..you can run through dishwasher. Much easier to work with than trying to get dough out of a ziplock in my opinion.

[CanuckJim]

RJD,

I do have a brief video clip from Italy of pizza forming. Don't remember exactly where I got it, and I don't imagine the guy is an absolute pro, but it's been pretty helpful. Think, not sure, that I've mentioned it on the Forum before. Problem is, the file is too large to send by regular email. If you can get your hands on Pando, freeware for transmitting large files, I'd be pleased to send it to you or anyone else. Just shoot me an email about it.

Jim

[MichaelJ]

I too have noticed that cool dough seems to throw the best--not warm, not cold. start off by pressing it out into a bell shape and it will spread out more evenly. It's tricky to get it perfect, but the practice is a lot of fun ;-)