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  #61  
Old 04-02-2008, 05:05 PM
Il Pizzaiolo
 
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Default Re: Perfect Pizza Dough by Weight

James, that should help lesson the many questions and concerns that have come up recently about the dough recipes. I do have to ask...will anything ever be perfect?
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  #62  
Old 04-02-2008, 05:29 PM
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Default Re: Perfect Pizza Dough by Weight

Quote:
Originally Posted by RTflorida View Post
I do have to ask...will anything ever be perfect?
Yes... Clearwater beach on a Tuesday in May or June!
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  #63  
Old 04-02-2008, 05:37 PM
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Default Re: Perfect Pizza Dough by Weight

Tiger Woods' golf swing.
James
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  #64  
Old 04-02-2008, 07:56 PM
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Default Re: Perfect Pizza Dough by Weight

Being the golf instructor that I am I will differ by saying it isn't perfect....but it sure is pretty darn close...nearest I have seen to absolute perfect was a Canadian guy not many people know about Murray "Moe" Norman...he made a hole in one and someone said "Wow, that was lucky!" He said "Why? That's what I was aiming at!"
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  #65  
Old 04-02-2008, 08:11 PM
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Default Re: Perfect Pizza Dough by Weight

Dutch! I need you! My game's in the dumpster. I've made my hole in one, so I can quit anytime, but, well, you know. You could always get two in a round, right?

Dave, Clearwater's an awesome beach in April and October. Inbetween that its way too hot for me. Perfect is in the eye of the beholder I guess.
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  #66  
Old 04-03-2008, 12:12 AM
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Default Re: Perfect Pizza Dough by Weight

Cmon Guys! Surely perfect are the continually changing and adapting FB oven plans! Right?

Ever since I found this site, I've been sticking my head into every WFO oven I come across and - even including our recent holiday in Italy (!) - I have yet to come across an oven with a cooler design.

...golf, duh!
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  #67  
Old 04-03-2008, 09:16 AM
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Default Re: Perfect Pizza Dough by Weight

Frances, that's it. Our new tagline.

The Pompeii Oven. Perfection through 2,000 years of evolution. :-)
James
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Last edited by james; 04-03-2008 at 12:40 PM.
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  #68  
Old 04-03-2008, 05:11 PM
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Default Re: Perfect Pizza Dough by Weight

OK everyone, I think this thread was about Perfect Pizza Dough by weight?
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  #69  
Old 04-04-2008, 06:01 AM
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Default Re: Perfect Pizza Dough by Weight

Well, cooked in a perfect oven... we're not that far off subject, are we?
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  #70  
Old 04-29-2008, 04:05 PM
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Default Re: Perfect Pizza Dough by Weight

This should get this thread back on subject ...

I was just informed that I'm throwing a pizza party on Sunday for about 20 (I guess our pizza adventures this past weekend impressed my spouse).

I have a couple of dough questions. I used ASUDaveW's dough recipe Friday afternoon (500gr Bread Flour/300gr/10gr/3gr) with good success. The only concern I had was it was a bit tough to shape; a little rubbery (after cooking, it was awesome).

I mixed a double recipe, let it rise a couple of hours, formed dough balls, let it rise another 2 hours. I coated the dough balls with EVOO to keep them from sticking together.

Could the EVOO have caused the dough to be rubbery and tough to form? Maybe I didn't have quite enough water? In Dave's video, his dough seems to stretch paper thin with little effort (I realize a lot of that is skill).

What I would like to do for next Sunday is mix the dough and make the balls on Friday or Saturday and pop them in the fridge. I'm planning on pulling out all the stops and using my treasured stash of Caputo Tipo 00, so I don't want to screw this up!

Any advice??

Thanks a million!
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