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-   -   Pizza Dough Calculator (http://www.fornobravo.com/forum/f10/pizza-dough-calculator-1041.html)

Richard 09-27-2006 04:33 PM

Pizza Dough Calculator
 
Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe

http://www.pizzamaking.com/dough_calculator.html

Fio 09-28-2006 06:12 AM

Quote:

Originally Posted by Richard
Found this site and this handy tool for getting perfect proportions each time based on how you tailor your individual recipe

http://www.pizzamaking.com/dough_calculator.html

It's fantastic. Note that it is tailored to the NY style pizza.

I use it myself every time I make dough and it is nearly foolproof. I have found that a lower hydration percentage seems to work better in my Forno, insofar as I am outdoors and it is (lately, anyways) more humid outside.

Richard 09-28-2006 11:55 AM

While tailored to NY Style, you can adjust the factors to get you a Chicago, neoploitan, etc

Great way to determine dough needs especially if planning for a large party, or just wish to 'tweak' one element at a time and get accurate baker's percent / ounces etc.

Jrinlv 02-02-2007 10:54 AM

Re: Pizza Dough Calculator
 
thats great, thanks for the link...JR

DrakeRemoray 02-02-2007 11:11 AM

Re: Pizza Dough Calculator
 
That is very cool. A few questions.
1) Why does it say do not use extra virgin olive oil?
2) could someone post a recipe they have used sucessfully, so that I can use the same factors and modify quantity.

Great link!
Drake

Richard 02-02-2007 01:03 PM

Re: Pizza Dough Calculator
 
EVOO as a topping - absolutely. EVOO in the dough - not as significant a difference in taste.

As all I buy is EVOO - always use regardless of what a recipe says.

CanuckJim 02-02-2007 02:41 PM

Re: Pizza Dough Calculator
 
Richard,

Agreed. EVO is fine as a topping, but once the heat hits it in a dough, the difference is so minimal it's beyond nothing.

Jim

DrakeRemoray 02-02-2007 03:36 PM

Re: Pizza Dough Calculator
 
Ok so they say it is a waste, I understand that...They should say EVOO is not necessary instead of Do not use evoo...

arevalo53anos 02-03-2007 11:22 AM

Re: Pizza Dough Calculator
 
Drake:

I use to bake pizzas using several formulaes from pizzamaking.com.
Since I have a wood oven, the Tom Lehmanns New York style, with preferment and/or the Varasano´s Patsy pizza were always a winner.
The TL NY formula, in Baker´s percent, is
Flour 100%
Water 63%
EVOO 1%
Preferment 10%
Salt 1,75%
with 24 hours rest in refrigerator.
More information about the process could be founded in pizzamaking.com/forum (specifically in the thread Tom Lehmanns NY Style pizza, replies 151, 161 and 165).

Luis


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