#1  
Old 05-17-2011, 10:37 AM
Laborer
 
Join Date: Jan 2010
Location: Plano Texas
Posts: 63
Default What's the Dough secret?

I'm getting real close to cooking my first pizza in my WFO and my nephew who worked in a pizzerea told me that he could tell by toughing the dough ball that it was gonna be easy or difficult to stretch. It's all in the making of the dough, he said. So, I'm looking at dough receipts and they all look basically the same.
What's the secret?

Last edited by PlanoPhil; 05-17-2011 at 06:40 PM.
Reply With Quote
  #2  
Old 05-17-2011, 02:22 PM
fishn4daze's Avatar
Peasant
 
Join Date: Jul 2010
Location: Roseville, CA (near Sacramento, CA)
Posts: 36
Default Re: What's the Dough secret?

Use caputo 00 flour and don't use oil in the receipe. Also use a scale in grams to measure your product. Good luck and have fun.
Reply With Quote
  #3  
Old 05-17-2011, 03:36 PM
Journeyman
 
Join Date: Aug 2010
Location: MN, USA
Posts: 346
Default Re: What's the Dough secret?

Well, I beg to differ with no oil. Too many recipes, too little time. I started out with Wolfgang Puck's pizza dough recipe, but really like Reinhart's Neopolitan at the moment. I still want to try an overnight (or multiple day) ferment to see how that changes.
Different recipes are part of the fun.
__________________
My oven (for now):

To view links or images in signatures your post count must be 0 or greater. You currently have 0 posts.
Reply With Quote
  #4  
Old 05-17-2011, 03:50 PM
dmun's Avatar
Moderator
 
Join Date: Jul 2005
Location: New Jersey USA
Posts: 4,216
Default Re: What's the Dough secret?

Quote:
I'm looking a dough receipts and they all look basically the same.
If the recipe you're looking at has sugar, honey, milk solids, or anything of the sort, stay away. These additives are an attempt to get pizza to brown in a home oven.

I'm in the no-oil school as well. It's not like you're not putting a lot of fats on top of the skin.
__________________
My geodesic oven project:
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
  #5  
Old 05-17-2011, 04:19 PM
Tscarborough's Avatar
Il Pizzaiolo
 
Join Date: Oct 2009
Location: Ausitn
Posts: 3,113
Default Re: What's the Dough secret?

The secret to dough is:

Flour, water, yeast, and salt.

Everything else is technique, and like a certain excretory orifice, everyone has one.
Reply With Quote
  #6  
Old 05-17-2011, 07:19 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: What's the Dough secret?

Use an overnight fermented biga! Nothing more than water, flour & yeast and you will be pleasantly surprised at the results.

No additives for me ... against the law!! (as are rolling pins)....
__________________
/ Rossco

Last edited by heliman; 05-18-2011 at 05:29 AM.
Reply With Quote
  #7  
Old 05-18-2011, 05:15 AM
Laborer
 
Join Date: Jan 2010
Location: Plano Texas
Posts: 63
Default Re: What's the Dough secret?

Heliman, what's a fermented biga?
Reply With Quote
  #8  
Old 05-18-2011, 05:28 AM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,167
Default Re: What's the Dough secret?

Quote:
Originally Posted by PlanoPhil View Post
Heliman, what's a fermented biga?
I make a starter dough by mixing a 60% hydration flour, water and a small amount of yeast and placing it in the fridge overnight to make a "starter" for my main batch of dough. I calculate the amount of starter as a % of the main batch for consistency then factor to that into my final calculation to produce the required number of 270g dough balls. Da Michele and other well known pizzerias use a starter too. In my view it produces a smoother and lighter crust. After much experimentation I settled on this method and it has produced consistently good results for the past year.
__________________
/ Rossco
Reply With Quote
  #9  
Old 05-18-2011, 08:18 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: What's the Dough secret?

I make a true sourdough pizza dough. I use a large amount of sourdough starter in my mix and I do prefer a bit of oil. I like a big breadie crust so in my opinion the oil keeps the inner part nice and soft and the outside soft enough so that the family members with false teeth can have an easier chew.

Biga is a pre-ferment. It adds nice flavor to your dough it is a mix of a small amount of yeast to flour and water and left on the counter to ferment usually for 12 to 24 hours then you add this to the dough mixture. This takes some pre-planning but is well worth the effort.
Reply With Quote
  #10  
Old 05-18-2011, 06:21 PM
scottz's Avatar
Apprentice
 
Join Date: Nov 2009
Location: Perth, Australia
Posts: 161
Default Re: What's the Dough secret?

I think the secret is just learning how to do it. The recipie on here is fantastic, but to get that dough just right takes a bit of pratice, I think 14 months is what it took me to get it right. Just use really good flour (strong bread '00'), really good sea or rock salt, filtered water and technique. I love to stretch mine, although my wife likes hers really thin, almost a crunchie base, so I docker it and sometimes (grrrrrr!!) roll hers out! Good luck and keep going

Scott
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


Similar Threads
Thread Thread Starter Forum Replies Last Post
all about crust bdfeen Pizza 15 06-14-2011 02:45 PM
Great Book heliman Hearth Bread and Flatbread 5 01-18-2010 05:57 AM
TBird 20 QT vs KitcheAid ... some thoughts heliman Pizza 4 12-27-2009 04:53 AM
How to Make a Long (20-24 Hour), Room-Temperature Fermented Dough Gollimari Pizza 3 08-24-2009 03:55 PM
One day ambient temperature prefermented pizza dough arevalo53anos Pizza 4 11-01-2007 02:39 AM


All times are GMT -7. The time now is 04:53 PM.

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