#1  
Old 01-28-2006, 11:13 AM
james's Avatar
Brick Oven Merchant
 
Join Date: Mar 2005
Location: Pebble Beach, CA
Posts: 4,648
Default Three Pizza Dough Tips

I was re-reading American Pie (again), and saw a good tip for making the moist pizza dough the really springs in the oven.

First, use the paddle attachment on the mixer to get gather everything into a ball. It's fast and easier than the dough hook and oxydizes the dough less.

Second, as soon as the dough ball is formed, let the dough rest for a couple of minutes. That lets the flour fully hydrate before you knead the dough to develop the gluton. This would be specially helpful with Tipo 00 flour, which really takes on water.

Third, because you are working with sticky and wet dough, use wet hands and tools to keep them from sticking.

These all worked for me.

If you don't have American Pie, I recommend it.
James
__________________

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.


To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On



All times are GMT -7. The time now is 01:09 PM.

Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC