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  #151  
Old 07-22-2011, 03:57 PM
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Default Re: Perfect Pizza Dough by Weight

You should email James about this. He may not catch it in the threads.

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  #152  
Old 07-22-2011, 04:39 PM
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Default Re: Perfect Pizza Dough by Weight

Quote:
Originally Posted by dmun View Post
You should email James about this. He may not catch it in the threads.

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Done, thanks
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  #153  
Old 02-15-2012, 11:19 AM
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Default Re: Perfect Pizza Dough by Weight

i posted this in favorite pizza's too, but here goes... has anyone made a rye pizza dough? or should i just add caraway to my regular recipe? one of my co-workers gave me a jar of sauerkraut that his Dad makes, and we started thinking about a reuben pizza. thousand island is basically egg oil and tomato, corned beef , sauerkraut, and shredded provolone... gotta give it a try.
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  #154  
Old 02-15-2012, 09:03 PM
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Default Re: Perfect Pizza Dough by Weight

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Originally Posted by stonylake View Post
reuben pizza. thousand island is basically egg oil and tomato, corned beef , sauerkraut, and shredded provolone... gotta give it a try.
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Last edited by Les; 02-15-2012 at 09:07 PM.
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  #155  
Old 02-16-2012, 08:31 AM
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Default Re: Perfect Pizza Dough by Weight

Quote:
Originally Posted by stonylake View Post
and we started thinking about a reuben pizza. thousand island is basically egg oil and tomato, corned beef , sauerkraut, and shredded provolone... gotta give it a try.
At first I cringed with the thought but the more I thought about it? That sounds good! I bet it would be awesome.

Last week I visited a small WFO pizza joint and ordered a "Buff Chic" Buffalo Chicken with a very nice sauce topped with goganzola cheese and roasted red peppers. It was one of the best pies I have ever had!

Once my oven is up, I will try to experiment with the Rueben!

Thanks

Last edited by flyfisherx; 02-16-2012 at 08:45 AM.
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  #156  
Old 06-06-2012, 09:30 AM
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Default Re: Perfect Pizza Dough by Weight

James, I need some guidance and help please regardign this recipe.
Here is the recipe I have used:

4 cups 00 flour
1 1/2 C water plus 2-3 Tbs
4 teaspoons sea salt
1 packet yeast

I have followed this recipe perfectly including the autolyse technique of allowing the flour to absorb the water. After the autolyse period, my dough is not a "sticky mess" as shown and described as it should be. My crust is not chewy and does not have any of the wonderful bubbles of crust or corniche as described in the Frono Bravo pdf book.

I am using a baking stone in an oven. I also roll the dough with a rolling pin to achieve the shape I want.

What possibly am I doing incorrectly or wrong?

Thanks Jason
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  #157  
Old 06-07-2012, 06:43 AM
Apprentice
 
Join Date: Aug 2009
Location: grand rapids, michigan
Posts: 139
Default Re: Perfect Pizza Dough by Weight

that's a lot of salt... i use
4 cups flour
14oz water
3/4 tsp salt
3/4 tsp instant yeast
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  #158  
Old 06-07-2012, 08:55 AM
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Default Re: Perfect Pizza Dough by Weight

The rolling pin is questionable here. Try not using that and you may find you get an airy crust with some bubbles as long as you don't spread your sauce out to the very edge. I use 1 tsp of salt and 5/8 tsp yeast. 5 cups AP flour and 1 3/4 cups of water. Our doughs are 18" - 20" thin and to us, just right. We do get nice bubbles depending on the floor temp. Try forming your dough by hand and I think you will see a difference. Less touching is better.
G
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  #159  
Old 06-07-2012, 11:33 AM
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Default Re: Perfect Pizza Dough by Weight

James, I need some help here with the salt recommendation please. Here is the recipe from the PDF Pizza Stone E-book from the website:

Vera Pizza Napoletana Dough Recipe
Step-by-Step
Ingredients
By Volume
4 cups Molino Caputo Tipo 00 flour.
1 1/2 cups, plus 2-3 Tbs. water.
4 tsp salt.
1/2 tsp active dry yeast.

Is this the recipe you recommend or the other one with less salt.
Thanks, I also posted a thread titled "Forno Bravo dough problems" that I would really appreciate your response/help, thanks Jason
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  #160  
Old 06-07-2012, 11:58 AM
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Location: Seattle
Posts: 1,379
Default Re: Perfect Pizza Dough by Weight

If you are cooking that in a normal oven with pizza stone, you should check your floor temp. I know in my home oven it's tough to get the pizza stone over 450 degrees (based on IR thermometer readings). That is not really hot enough to get a crispy/chewy crust.

But then, that is why I am building a WFO!
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