Pizza Stretching Style

[dmun]

I ran into a problem last night with the dough being to "elastic". It was extremely hard for it to stay in shape.

If you are anything like here on the east coast, it's high summer heat that's the problem. Try using you dough at a cooler temperature. As the thermometer gets over 90 you'll want your dough balls almost at refrigerator temperature.

[Les]

Thanks David - that's probably the cause, it was in the 90's. So, do you let them do a rise then throw them in the fridge or make the dough way in advance and proof in the fridge?

[dmun]

I do a bulk rise at room temperature two or three days in advance, then portion and ball up my dough and put the dough balls in the fridge in individual plastic containers. If you are going to go this far in advance, you want to use about half the instant yeast called for in the FB recipe. I use half a teaspoon (2g) per 500g of flour.

[Tscarborough]

I wish you people would use terms I know. How much by volume is 500G of flour? I know it is not the best way, but my scales are too small or too big.

2 cups? 4?

[Fish Wheels]

Tscarborough I use this site for volume conversions. You could try it in reverse.

Flour volume vs weight conversions | Grams | Ounces | Cups | Pounds | Kilograms | Quarts

Rod

[dmun]

An ordinary digital scale is now so cheap that it's hardly worth not having one. The big problem with volume measurements of flour is that it's almost impossible to get the same amount every time. If you want consistency in any sort of baking, you need to go by weight.

As wiki answers puts it:

WikiAnswers - How many cups is 500 grams of flour
Cooking Measurements question: How many cups is 500 grams of flour? About 4 to 4.5 cups of flour is equal to 500 grams.

That's a BIG variation. You can get more accurate volume measurements by careful sifting, and leveling without compaction, but weight is much easier and more accurate.

[Tscarborough]

I know. I use 2 cups AP, 2 cups Bread and 1/2 cup of Semolina, so I am right about at the 500 grams.