TJ dough

[dusty]

Originally Posted by RTflorida

you are an outcast

Been said before

[dusty]

Originally Posted by Frances

Nope, never bought dough!
I am shocked, absolutely shocked!!

I know, I know...please don't think less of me.

[dusty]

Originally Posted by asudavew

Cheater!

That may be hittin' a bit low, but I suppose I got it comin'.

[dusty]

Truth is, RT said it best. We get so busy and rushed that we sometimes forget to slow down and smell (I mean MAKE ) the dough. Our ovens aren't the right tools for busy, always-on-the-goers. That's who microwaves are for.

Freezing the dough might work. But I didn't understand at what stage you freeze it. Before or after proofing?

I must honestly admit that I didn't enjoy the process much after the thrill was gone - after 2 or 3 batches. First ones were exciting, but messy( flour all over me and the kitchen) and, most of all, probably because I don't have a mixer, very laborous and time consuming.

But I vow to slow down, plan ahead, and make dough again. My friend and neighbor Eric has a mixer. I'm not so busy that I can't take a bit of time to experiment with the fine-points of my beloved oven.

Thanks RT and all.
But I still say, in a pinch, TJ has good dough!

dusty

[dmun]

I must honestly admit that I didn't enjoy the process much after the thrill was gone - after 2 or 3 batches. First ones were exciting, but messy( flour all over me and the kitchen) and, most of all, probably because I don't have a mixer, very laborous and time consuming.

I don't have a mixer that will handle dough, and I have taken a page from the no-kneed movement and substituted cold retardation for mechanical mixing.

Three days before I am making pizza, at lunchtime, I stir together 500 grams of caputo, 310 grams of water, ten grams of salt, and half a teaspoon of instant yeast. (it's two grams but my digital scale is only accurate to full grams) I stir it up with a silicone spatula until the dry ingredients are just absorbed, and let it sit on the counter for 20 minutes. At this point the dough ball that was on the dry side has become a little sticky. I turn it out onto a floured board and give it, really, just half a dozen turns of kneeding. No more than thirty seconds. I then cover it with sprayed cling wrap, and put the bowl in a warm place for the afternoon. Before dinner, I turn it back out onto the floured board flatten it without kneeding again, divide it into four 200 gram dough balls, using a plastic dough scraper, and pull the pieces down and in, into balls. I put the balls, tucked side down, into individual plastic storage bowls that have a hole poked in the top, and throw them into the fridge for three days (two works, as does four) If at the end of three days, it doesn't look like they are going to be used, into the freezer. I've stored them for up to three weeks successfully. Thawed frozen dough is a little more difficult to pull into pizza skins than the fresh stuff, but not that much more difficult. The main thing is that you never re-kneed the finished dough balls. Turns them into rubber bands. You want to handle the dough as little as possible at this point.

Hey, pre-made dough? It's better than take-out. The main argument against it is that it is full of oils and sugars and dough conditioners and preservatives and who knows what all. At least if you are going to use someone else's dough, stop at the local pizzaria, and buy a ball from them. Keep the money in your community.

[70chevelle]

Dmun - I'll have to try it your way also. (freeze after proof)


Dusty - I made dough last nite. I used 2000g of Caputo (100%), 1280g(64%) water, 20g IDY(1.0%), & 30g salt (1.5%). I got 11 - 250g balls & 2 - 350g balls. Once I finished kneading, I formed the balls and put them on a cookie sheet. Then I cut my bags and vacuum packed them - pre-proof. When I'm ready to use them I pull them out of the freezer and put them in the fridge for a 1 or 2 day cold ferm and 2 or so hours at room temp before making the crust.

[Frances]

Originally Posted by dusty

I know, I know...please don't think less of me.

Hey Dusty, admit it, you would have been disapointed if we'd all said "oh yes, we do that all the time"

[james]

Originally Posted by dmun

I don't have a mixer that will handle dough, and I have taken a page from the no-kneed movement and substituted cold retardation for mechanical mixing.

Three days before I am making pizza, at lunchtime, I stir together 500 grams of caputo, 310 grams of water, ten grams of salt, and half a teaspoon of instant yeast. (it's two grams but my digital scale is only accurate to full grams) I stir it up with a silicone spatula until the dry ingredients are just absorbed, and let it sit on the counter for 20 minutes. At this point the dough ball that was on the dry side has become a little sticky. I turn it out onto a floured board and give it, really, just half a dozen turns of kneeding. No more than thirty seconds. I then cover it with sprayed cling wrap, and put the bowl in a warm place for the afternoon. Before dinner, I turn it back out onto the floured board flatten it without kneeding again, divide it into four 200 gram dough balls, using a plastic dough scraper, and pull the pieces down and in, into balls. I put the balls, tucked side down, into individual plastic storage bowls that have a hole poked in the top, and throw them into the fridge for three days (two works, as does four) If at the end of three days, it doesn't look like they are going to be used, into the freezer. I've stored them for up to three weeks successfully. Thawed frozen dough is a little more difficult to pull into pizza skins than the fresh stuff, but not that much more difficult. The main thing is that you never re-kneed the finished dough balls. Turns them into rubber bands. You want to handle the dough as little as possible at this point.

Hey, pre-made dough? It's better than take-out. The main argument against it is that it is full of oils and sugars and dough conditioners and preservatives and who knows what all. At least if you are going to use someone else's dough, stop at the local pizzaria, and buy a ball from them. Keep the money in your community.

This gets my vote. :-) I think TJ's dough does have some additives.

James

[BrianShaw]

- Enriched Unbleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid)

- Water

- Extra-Virgin Olive Oil

- Canola Oil

- Salt

- Vegetable Shortening (Non hydrogenated Palm Oil

- Yeast

[james]

I'll bite. What is Non hydrogenated Palm oil? I am guessing it is different than hydrogenated palm oil, which (I think) is a transfat.
James