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pizza dough questions
On 29 Nov 2003 01:27:31 GMT, (Russ Easby)
wrote:
>
> Here is the basic formula I use for making pizza dough:
>
> 3 cups flour
> 1 cup water at 115 degrees F
> 2 1/4 tsps active dry yeast
> 1/2 tsp salt
> 1/4 tsp sugar for proofing
>
> I have experimented with small amounts of oil as well, after seeing some pizza
> industry websites use it in their recipies, while it did not hurt my efforts,
> it certainly did not solve the problem.
>
I eyeball everything, but it your dough isn't sticky you're
getting there.
* You don't need that amount of yeast for just 3 cups of
flour... but if that's what's in a package of yeast, go for
it.
* I always add a big gulg of EVOO too.
* Activate the gulten by beating a small amount of flour
with your liquid (enough to make a thickish slurry) for a
minute or two.
> I primarly have done single rises, since not a single industry website mentions
> anything about second rises in their dough making. Though in wondering if this
> might be my problem, I have experimented with double rising, and it in no way
> helped my problem.
Rising time depends on how much time you have between making
the dough and making pizza.
>
> So is the flour type my problem?
Do you mean bread or not bread flour?
> By the way I primarily use King Author, but
> have tried other brands with the same results.
>
> I have been baking wonderful breads for many years with great success, proper
> NY style pizza dough is just an obstical I cannot conquor. Rolled out craker
> type crusts such as you get with chain pizza "thin crust" and deep dish
> sicilian are not a problem, just a problem with making a dough that can be
> properly hand tossed.
Are you a pizza tossing expert?
Perhaps you need to practice.
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