"LabRat" > wrote in message
...
> Most pizzerias use a retarded dough formulation, a formula with only 0.25%
> to 0.5% yeast which is allowed to slowly ferment in a cooler for 24-72
> hours. The slow ferment improves the texture of the finished skin and
> allows flavors to develop. It is also good for dough management and
> reduction of waste. Raising the dough quickly may give you the "puff" of
> a good dough, but not the flavor.
>
> LabRat
>
>


Once you've used a preferment or starter, like poolish, biga, etc. you won't
do it any other way. If I know I'm going to make pizza that night, or the
night before I mix 1/4-1/2 tsp yeast with one cup flour and one cup water
and let it rise all day or all night, at which time the starter will have
risen and fallen back on itself. When you are ready to make the dough, I add
two cups flour, 1/4 cup water or milk, 2TB olive oil, 1 tsp salt, and 1/2
tsp. yeast. I know this is somewhat primitive, but it does begin to give off
some of the flavor of a long ferment. The starter will last several days in
the refrigerator, and can be frozen.

Kent






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