Here are some videos about dough

[asudavew]

I haven't started cooking tonight.
But I took a few videos of techniques I use for dough management.

Later I will add some more of stretching dough and keeping the pizza from sticking to the peel.

If you can get by the hick accent, messy house, and my "casual ware", I think these may be helpful.

Of course I did have to have some fun.



happy pizza nite!!



Here's the link to the vids.

Picasa Web Albums - Dwats - Dough Techniques

Dave

[Ken524]

Dave,

Those were GREAT!!! Absolutely awesome videos. You're like the "Video Professor" for pizza cooking. I can't believe how large you stretched that dough.

Couple of questions... I'm assuming you used the "standard" pizza dough recipe that you posted a while back. Did you use Caputo in that batch or regular store flour?

After you mixed up the dough, how long did it rise? Did you then split it up and let it rise again? How long?

I want my dough to be that easy to handle!

THANKS for the vids (and thanks to the videographer!).

[RTflorida]

I second Ken's comments....Dave, your are the MAN!!!

I too want to know more about the dough. I use Caputo exclusively and although it handles well, love the texture, taste and have played with the mix quite a bit in the past 9 months, I have NEVER found it to be that elastic and stretchy no matter how I vary the mix, rise, or temp.
Please share, even if your stretchy dough is actually no good for pizza, I still want to experience flipping and spinning like that.
Way cool!!!

RT

[asudavew]

I'll post my recipes tomorrow or Monday, but

for Sat nite....

I'll have to post more redneck pizza vids@@@!!!



Picasa Web Albums - Dwats - Dough Techniques

have fun

dave

[asudavew]

Originally Posted by Ken524

Dave,

Those were GREAT!!! Absolutely awesome videos. You're like the "Video Professor" for pizza cooking. I can't believe how large you stretched that dough.

Thanks!! I worked for Domino's Pizza for about ten years... I know their quality is not good these days. But it used to be about the only thing they really stressed. That and the thirty minute guarantee. But I sure made lots of pizzas. Some nights I would make 3-4 hundred. So I have had lots of practice, but it's nothing that anyone here can't learn with some practice.

Couple of questions... I'm assuming you used the "standard" pizza dough recipe that you posted a while back. Did you use Caputo in that batch or regular store flour?

I ran out of Caputo. I need to order more, but when I make pizza, so many people show up I would have to order 50 lbs every six weeks or so... Not sure my wife would go for it!
So.. I use bread flour from Sam's Club. They sell it in 25 lb bags. They just got in a new pallet (they were out for several months), and it seems to have a higher protein content. So it makes dough that is a little more elastic than their last batch of flour did.

I don't use the standard recipe, but it's close. I double the recipe and use my cheap bread maker to mix and knead it.
1000 grams flour
600 grams water
20 grams salt (the standard recipe would be 40 here. I find 40 too salty)
3 grams of yeast(standard would be 6. I use 6 when I want the dough to rise faster)

After you mixed up the dough, how long did it rise? Did you then split it up and let it rise again? How long?

I let it double. I left in a container on the counter. It took a couple of hours.

Then I broke it down into 400 gram balls. Then they went in the fridge. I like a double rise. But most pizza dough goes through a single rise. I sometimes do it that way when I put the dough straight into the fridge for next day use.

I want my dough to be that easy to handle!

I just takes practice. No doubt in my mind you can do the same!

THANKS for the vids (and thanks to the videographer!).

I'll let Harley know!
She's my excellent camera person! Not bad for a 11 year old!

Dave

[asudavew]

Originally Posted by RTflorida

I second Ken's comments....Dave, your are the MAN!!!

I too want to know more about the dough. I use Caputo exclusively and although it handles well, love the texture, taste and have played with the mix quite a bit in the past 9 months, I have NEVER found it to be that elastic and stretchy no matter how I vary the mix, rise, or temp.
Please share, even if your stretchy dough is actually no good for pizza, I still want to experience flipping and spinning like that.
Way cool!!!

RT

I used bread flour from Sam's. It seems to have a pretty high protein content, because the batch was very elastic.

It's great for pizza! Although it's not traditional style. More Americanized... But everyone loves it.

I used the same dough for pizza, 4 loaves of French bread, and pitas.

It's a great dough for about anything! The big ones that I tossed... .. I later cut it into 100 grams balls. And put in the fridge so that I can make pitas today in my WFO.

I find the Caputo makes the best pizza in my WFO, but it requires gentle care.
It isn't as elastic, so I usually just stretch it on the counter. I like it for different reasons, but mainly because once it's stretched it never shrinks back to a smaller size. The bread flour I use will shrink some.

But make a bunch of dough and just practice, after you stretch it just make a ball out of it for a second rise and put it to good use. Pitas, pizza, bread, rolls.. or whatever.

I hope I've helped some!

I'd love to see some pictures of your cooking.
I'm a junkie.....

Dave

[Ken524]

Thanks Dave!

[CanuckJim]

Dave,

I was good of you to take them (well, Harley, really) and post them. Lot's of fun and good technique. Thanks muchly.

Jim

[christo]

Dave, you continue to surprise me!

I loved the huge pizza dough!!!

Christo

[RCLake]

Dave
I laughed my arse off on that big roll, can't wait to try. If we can't have fun doing this why are we doing it! So far making the dough seems to be working, but cooking it in an oven has been so-so. Couple more weeks and I can find ways to mess it up in a WFO - a bad one at that. Can't wait
Thanks for making this, it will help others seeing that yes they can do this.