Silky, Stretchable Dough - How?????? Pizza Discuss Silky, Stretchable Dough - How?????? in the Pizza Quest with Peter Reinhart forums; i had questions on my dough and jay stepped in with a recipe that i used that made a delicious ...

[thezaman]

i had questions on my dough and jay stepped in with a recipe that i used that made a delicious pizza. it had all of the qualities i wanted. light with a airy crust. he had me do a overnight preferment. enclosed are pics

[heliman]

Looks very tasty!!!

Rossco

[heliman]

Well I've just done a batch of 3 pizzas in the electric oven and the results were spectacular. Definitely the best batch of dough I have made so far! I have no doubt that these would have been even better in the WFO so will put the next batch of dough to the test in it at the weekend.

I was able to handle the dough without a problem and it stretched very easily without breaking. No thin spots!! Will be with some refinements like using cold water, less yeast etc. but this has been a major breakthrough so things can only more forward from here.

Results from this evenings bake-off below:

1. Mushroom, roma tomatoes and ricotta

2. Anchovy, capers and mushroom!!

Have some kept for breakfast too.

Rossco

[thezaman]

those are beautiful pizzas !! i need to scroll back and check you recipe .

[heliman]

Update: New method
================

Made a batch of dough last night using a slightly different approach:

Flour 672.7 g
Water 430.5 g
Yeast 3.4 g
Salt 13.5 g
(added gluten flour - 54 g replacing some of the pizza flour)

Chilled, flour and water (starting to form ice).

Autolyse 20 mins (in fridge)

Kneaded 5 mins, stopped, kneaded 3 mins, stopped, kneaded 2 mins (max temp = 23 C)

Light knead then cut into 4 portions.

Made balls then placed in fridge overnight.

Took one ball out and gave it 2 hrs to get to room temp.

Baked it as short while ago and was very pleased with the results, though I'm sure that it would have been even better in the WFO. May crank the WFO up tomorrow to put it to the test.

Rossco

[Dino_Pizza]

Rossco, nice holes in your pizza dough. It looks great in the cut portion picture.

I just made a batch only an hour ago and also plan on firing the wfo tomorrow too. You went really cold (icey water and breaks during the kneading) to keep the dough from heating up. Your results look good. I used 2/3 chilled water for the same reason AND after autolyse for 30 min, added the salt then I hand kneaded for about 10 minutes, no KA mixing at all just to see if it keeps the dough cooler and makes any difference. I've had smoother dough and I don't dare do a window pane test since it would fail. I'm betting on the gentle handling of the dough to turn it supple. We'll see.

BTW: I'm so jealous of your anchovies on your pizza. I've got company tomorrow who'd run out the house screaming if put them on. Cheers, Dino

[dmun]

BTW: I'm so jealous of your anchovies on your pizza. I've got company tomorrow who'd run out the house screaming if put them on.

I don't get the anchovy hatred either. I love that intense salty flavor.

[heliman]

Thanks for the feedback Dino..

Yes, the dough was kept VERY cold - even autolysed in the fridge!

One of the most popular requests I have is for the very simple anchovy and capers (in vinegar) and I sometimes add black olives or mushroom for a variation. The combo of salty anchovy and sour vinegar capers is fantastic and I normally have to make at least 2 or 3 per session to appease the guests.

I have heard negative responses during casual discussions about using anchovy on pizzas but that is normally from people who haven't tasted it! Tasting it should convert most of the opposition!!!

Look forward to seeing the results of your baking session tomorrow. I'm sure that they will be of your usual high standard!!

Rossco

[tlw12]

I am having the same problme with the caputo FB flour. Trying my third batch. The stuff is like a slinky. Stretches back real quick and very hard to make into a round. All problem solvers will be helpful. I thought my yeast was bad on first batch. Dough is real stiff.
T

[Mitchamus]

Mmmm.. mushrooms anchovies & olives.....

I love anchovies as well... the best part is - when I make one I actually get to eat it!