The curing process...I may be confused

[asudavew]

Originally Posted by Breven

- then I plan to cook my first pizza on Saturday...yahhooo!

That will be a great feeling!

It was fun watching your build, thanks for posting.

As for the wife.... Mine thought I was crazy too.
But now, when I tell her, "No pizza this weekend."
She pouts.

So just wait till your wife eats her first pie!

She will "get it" then.

Congrats Man!

Don't forget to take pictures of your first pies.!

And read up on pizza making, and getting pizzas off your peel!
You do have a peel don't ya?

Dave

[Breven]

Oh yeah Dave...I think I'm ready. I've been reading, I even watched your videos- twice.

I'll definitly take pics. I have a couple of peels...I have my Tipo 00 flour and San Marzano's from FB...I'm ready!

OH...I know youa re the dough expert, so I do have one question for you. I don;t have a mixer yet, so I'm planning to do it by hand. I don't think I've seen any insruction on mixing and kneeding by hand. Any tips?

[asudavew]

Originally Posted by Breven

OH...I know youa re the dough expert, so I do have one question for you. I don;t have a mixer yet, so I'm planning to do it by hand. I don't think I've seen any insruction on mixing and kneeding by hand. Any tips?

Not an expert by any means, but I can handle my dough!
Do you have a scale yet? I found a nice electronic one at Ross for 10 bucks.
( Ross is a closeout dept store chain)

Anyways.. tips..
Since dough for the WFO is so wet, it really isn't hard to mix by hand.
Start it in a bowl, add half your flour, the salt, the yeast, and the water.
Mix with a fork, until well blended. Then flour your counter top or large cutting board. Flour it well. Then pour the dough out (it will be really wet, and you might add more flour while it is still in the bowl) and add the rest of your flour. Then knead for a 5 or 6 minutes.

That should work just fine.

You might try making a batch or two tonight. With maybe one gram of yeast and ice cold water. Then place four 220? gram dough balls into a covered container, and place them into your fridge for over night dough retardation.

And then tomorrow, do the same thing, only increase the yeast to 5 grams and use room temp water.
Start making your dough at about the same time that you begin to heat up your WFO.
After mixing, just leave the dough balls covered on the counter.

Then decide which one that you like better.!

Let me know if you need anything else! And definitely let me know how it all turns out.

Oh!!! take the cold dough balls out... maybe an hour before you start to fire up the WFO.

Dave

[Breven]

Yes...I do have a nice digital scale. Used it in my office for weighing letters and such (I stole to serve a more nobel purpose).

Thanks for the tips Dave. I'll follow your instructions to a T and let you know how it turns out.

Pictures of the burned up pies or smiling faces should tell the story!

[Frances]

Originally Posted by Breven

Oh yeah Dave...I think I'm ready. I've been reading, I even watched your videos- twice.

Oh well, you can't go wrong then, can you?

There's a video of hand kneading dough somewhere on the forum... um... here, maybe that'll help:

Hearth Bread Instruction Video | Bread Techniques

Have a great time tomorrow, let us know how it goes! My husband thought I was mad, too

[Breven]

Ahhh. I see. So you slam the dough on the table a few times...

this is going to be messy. I'll take pics and share on Monday.

[Frances]

Humm, well... actually I haven't been able to view it myself, because our computer is lacking some vital skill or other

But since you asked I thought it might be helpfull anyway.