Laurel
Well-Known Member
If you can't find high gluten flour, you can buy the gluten separately. Add about 4 tsp for a batch.
Really?! I've never heard of that! Link?
If you can't find high gluten flour, you can buy the gluten separately. Add about 4 tsp for a batch.
cut your ski weekend short because of snow!!!!! preposterous!!!! that means get up there and get snowed in, bummer i have to ski another day!!!!!! friggen ski!!!!!! hurray!!!!
I don't do it often enough to master the "in hands" formation method. I hold the dough down on the floured counter with the palm of my right hand and stretch outward with my left hand's thumb and forefinger, rotate the dough repeat. If you use 100% bread flour, it's going to be too springy. Experiment with a mix of bread and all purpose. Also, make sure you're letting the dough rise to double its size before trying to work it.
Should i let the dough warm up to room temp before I try to shape it after it comes out of the fridge?
Use a dough docker to get the dough spread evenly on the pizza stone. cook the pizza dough some before adding anything to it. Then add the sauce and toppings and cook again.
There is no reason to cook a pizza dough twice unless your oven is not hot enough or you are putting too many toppings on it.
4. screw the peal unless you have a wood fired oven and go get or order a pizza screen..... the bigger the better..... make sure its a screen not just a circle pan with a bunch of breath holes in it, the screen helps you to stretch out your crust while your still learning to work with dough, and allows the dough full contact with the preheated tiles, giving that great crunch to the outside of the crust.....
Can you freeze pizza dough for later use?
Can you freeze pizza dough for later use?
As an alternative to the stone I use a layer of unglazed quarry tile laid across one of my oven racks set in the absolute lowest position. I bake all my bread on the tile and while we don't make homemade pizza that often I've done it before and it turns out great. Plus, I've noticed that since adding the tile, my oven cooks more evenly. You do have to pre-heat the oven for a good bit longer than before but that's a small price in my book.
where did you pick that up? I was thinking about something along those lines because I feel like I want more space. My stone although the largest diameter available is not quite as big as i'd like, and I've doing a lot more bread baking as well so i'd like to have something like you've mentioned.
Definitely interested!ok.
i make Pizza for a living.
If you want a kickass, no-fail dough recipe let me know.
I will make one for ya.
It won't be the recipe for where I work, since it is proprietary... but it will be as close as I can get.
if there is interest let me know.
if there is interest let me know.
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