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#11
05-07-2008, 05:20 PM
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 Re: Help - tough dough Ok, I couldn't wait for the scheduled pizza night on Friday. I made dough today following all of the excellent advice. Specifically 1. Used 50/50 KA bread and all pupose flour 2. cool water 3. Longer in the bread machine 4. "Benched" the dough and let it rest 5. Tried not to handle to much 6. Upped the hydration to 65%. That was really scary because the dough is so soupy I was sure it had to be a mistake. So today I made ( with the same dough) 1 pizza, 1 desert pizza, 2 calzones and 2 dough balls for Friday pizza. You guys are awesome!!! I followed your directions everything came out great. The dough handled well, weird but well. It had a nice crunch to the crust, good spring, nice hole structure and a great taste. Thanks Bruce
__________________ Sharpei Diem.....Seize the wrinkle dog  |
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#12
05-07-2008, 06:15 PM
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| Re: Help - tough dough Glad to have helped you! Here's to continued success for you! Dutch
__________________ "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch |
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#13
05-07-2008, 06:20 PM
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| Re: Help - tough dough Isn't it great hearing about success. Molto buono. James
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#14
05-08-2008, 01:59 AM
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| Re: Help - tough dough Hi Bruce, glad all went well, good luck for Friday nite regards phill |
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