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  #41  
Old 10-07-2007, 11:31 AM
Serf
 
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Location: Saint Paul, MN
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Default Re: Perfect Pizza Dough by Weight

Thanks for that. Makes sense.

I imagine it compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.
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  #42  
Old 10-08-2007, 07:57 AM
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Default Re: Perfect Pizza Dough by Weight

Quote:
Originally Posted by SLBunge View Post
I imagine it (ED: freezing dough) compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.
I think you'll be surprised how little gets compromised. You should intentionally try it!
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  #43  
Old 10-08-2007, 11:36 AM
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Location: Thousand Oaks, CA
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Default Re: Perfect Pizza Dough by Weight

I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?
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  #44  
Old 10-08-2007, 01:57 PM
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Default Re: Perfect Pizza Dough by Weight

yes - that's what I usually do, dough balls sit overnight in fridge.
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  #45  
Old 10-08-2007, 02:53 PM
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Default Re: Perfect Pizza Dough by Weight

Maver - thanks for resply.

Do you need to reshape next day? additional rest time?
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  #46  
Old 10-22-2007, 05:00 PM
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Default Re: Perfect Pizza Dough by Weight

Here are the updated measurements.
James


By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups, plus 2 TBL water
4 tsp salt
1/2 tsp dry active yeast

By Weight
500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
20gr salt
3gr active dry yeast
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  #47  
Old 10-22-2007, 05:06 PM
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Default Re: Perfect Pizza Dough by Weight

Here is the link to the printable PDF file.

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
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  #48  
Old 10-26-2007, 05:24 AM
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Default Re: Perfect Pizza Dough by Weight

Quote:
Originally Posted by Richard View Post
I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?
Richard
Definitely yes...sounds like Maver and I have similar methods and I am sure others do too...we prepare the dough and allow it about an 80% ferment...divide and round the balls...give them a short rest and then shape them a bit once more to tighten up the ball and then into the fridge for a cool overnight(or longer) proof. If you are using instant dry yeast you might consider cutting back on the amount by between 25 and 50% to account for the longer proofing times...
Best
Dutch
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  #49  
Old 11-10-2007, 10:20 AM
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Default Re: Perfect Pizza Dough by Weight

I don't want to step on anybody's toes here, but I made this dough yesterday for the first pizza in my oven, and while the workability was great, and it is every way a really good recepie, by far the best pizza dough I ever made, I would put about half the amount of salt in.

Did anyone else find it a tad on the salty side? Or maybe Swiss salt is saltier?
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  #50  
Old 11-10-2007, 10:56 AM
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Location: san angelo, texas
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Default Re: Perfect Pizza Dough by Weight

That's funny
Frances.

I am making it right now for my son's bday party tonight.

I just finished the first batch.
And it was so salty, I had to come back here to check the recipe. And found this post.

Did you cook with it?

Funny part... when I put the salt in I thought it was way to much.

I should of trusted my judgment. It taste like PlayDo.
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