Old 05-07-2008, 05:20 PM
brokencookie's Avatar
Join Date: Oct 2007
Location: Pacific Northwest
Posts: 376
Default 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.


Sharpei Diem.....Seize the wrinkle dog
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Old 05-07-2008, 06:15 PM
Dutchoven's Avatar
Master Builder
Join Date: Apr 2007
Location: Mississippi
Posts: 931
Default Re: Help - tough dough

Glad to have helped you! Here's to continued success for you!
"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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Old 05-07-2008, 06:20 PM
james's Avatar
Brick Oven Merchant
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Re: Help - tough dough

Isn't it great hearing about success. Molto buono.


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Old 05-08-2008, 01:59 AM
Join Date: May 2007
Posts: 9
Default Re: Help - tough dough

Hi Bruce, glad all went well, good luck for Friday nite


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