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Share Your Best Pizza Dough...

Discussion in 'La Cuisine' started by oHUTCHYo, Jun 5, 2015.

  1. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 27,092

    using the same yeast. what flour are you using though?

    using after 2 hours it's good. it's when it's put in the fridge to be used later which is causing me issues. the easiest way is to just make enough to use that day and that is it. it's not as if it's hard work. i throw everything into a kenwood stand mixer and it's done within 2 minutes.
     
  2. Shoeyuk

    Gangster

    Joined: Jan 31, 2018

    Posts: 223

    Location: Bury St Edmunds

    I am using Molino Grassi Italian Flour its 00 flour comes in a red and white bag you can get it on amazon for about £11 for 10 1 kg bags. When i take it out of the fridge i leave it to come back to room temp 2-3 hours before i need it. This is my rough process from start to finish. I also use a kenwood chef as well to mix it all together.

    Put dry ingredients in the mixing bowl
    Add yeast/water/oil in jug and mix well, pour into the flour with the speed low until you get a ball of dough.
    Turn speed to 4 and leave it for 10 mins.
    Take out of the mixing bowl, and cut into 200g chunks an ball it up. (200g is about the right size for what i need for my pizza oven) doesn't have to be exact a few grams either way doesn't matter too much.
    Either have a large tub or small tubs and put balls in fridge, if using a large tub make sure there is some space to grow.
    Cover well with cling film and leave for as long as you like.
    Get out of fridge and leave 2-3 hours room temp before you need it, as it will grow.

    If your not cold proving, i would basically do the same up till the balling stage, and then leave them wrapped up in a warm area for 3-5 hours.
     
  3. TechMinerUK

    Wise Guy

    Joined: Dec 29, 2014

    Posts: 2,046

    Location: The "North"

    Long time no post but last weekend I had a go at the serious eats "Sicilian Pizza" which is more of a bread/deep pan style

    [​IMG]
    [​IMG]
     
  4. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 27,092

    that is the flour i use.

    so you never room temp prove for hours before putting in fridge. you cold prove then room temp prove or room temp prove and use that day.

    which is why i'm having issues with leftover dough that has been proved. okay will make sure any that may be left over is stuck straight in the fridge straight after mixing. leave the rest to be used that day and if i need more i can always take out the stuff from the fridge and let it sit out for an hour or two.
     
  5. Shoeyuk

    Gangster

    Joined: Jan 31, 2018

    Posts: 223

    Location: Bury St Edmunds

    I only prove it at room temp say if i decided last min that i want some pizza. I did this yesterday made a batch of dough a lunch, balled it up and then put in my container and left it on the side in the kitchen till dinner time.

    I have seen a lot of different methods with the dough and i think its more a case of experimenting which one works for you. I've tried about 7 or 8 different ones till i stumbled on this one.
     
  6. Kemik

    Mobster

    Joined: Nov 7, 2005

    Posts: 4,527

    Location: Widnes

    Might be why I've been having issues with a recent sets.

    Anyone have a "fool proof" tutorial, preferably video, that they can recommend where it shows all of the steps? It really isn't as simple as throwing some water mixed with yeast into some flour and kneeding for a bit. Mine is always too springy - i.e. I go to kneed it into a big circle and it springs back into a much smaller circle.
     
  7. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 27,092

    i would really need to know what you are doing to see where you are going wrong.

    i have experience with yeast from home brew. so i was working on the assumption it acts the same with dough. which it does in some situations but not others.

    as soon as it's mixed and you won't be using it that day then it has to be put into the fridge and used within 3-4 days. but when you bring it out you need to leave it out for 2 hours to settle before using.

    if you are using it that day. which IMO is now the best way to do it is just leave it out for 2 hours at room temp or a warm place then use.

    obviously you stick it in a suitable container then cover that container with a damp cloth for proving or cling film the top for the fridge.

    people that long prove it in the fridge. say it's to add flavour to the dough. tbh that sounds more like bread / sourdough. for me a pizza dough should have a subtle taste it's the flavour of the sauce, basil and mozzarella which should shine.
     
  8. jpaul

    Soldato

    Joined: Mar 1, 2010

    Posts: 5,423

    you need to stretch/push it deftly, w/finger tips, gradually making it bigger and bigger radius - maybe that is what you meant
    (on a semolina board .. or - not me - clearly the pro's can do it in the air )
     
  9. haz_pro

    Wise Guy

    Joined: Dec 11, 2009

    Posts: 1,572

    Well, my pizza stone just broke into 5 pieces... :(

    Started looking at pizza ovens on Amazon - two have come up with decent reviews:

    Giles & Posner EK2309 - https://www.amazon.co.uk/Giles-Posn...TF8&qid=1531397403&sr=8-4&keywords=pizza+oven

    G3 Ferrari G10006 - https://www.amazon.co.uk/Ferrari-G1...TF8&qid=1531397403&sr=8-6&keywords=pizza+oven

    I see that the G3 is mentioned in this thread quite a few times - also mods have been mentioned so I guess there is a decent user base. The Giles and Posner is 30% cheaper, but I'm wondering if I should just go for the g3?
     
  10. Shoeyuk

    Gangster

    Joined: Jan 31, 2018

    Posts: 223

    Location: Bury St Edmunds

  11. jpaul

    Soldato

    Joined: Mar 1, 2010

    Posts: 5,423

    you dropped it ? ... suppose I might try a steel if i broke mine, but compared to £10 they are £30+


    for (homemade) pizza toppings - unusually I have some mushrooms available for the weekend, do most folks sautee them first.
    this article suggests that, as it does for onions, https://www.thekitchn.com/5-pizza-toppings-that-should-always-be-precooked-220958

    Even in an oven stone scenario, with about 8 minutes cook time I don't think a (1mm sliced)mushroom would cook through, so I am not so surprised with the pre-cook idea,
    but afaik last time I had a pizza chain one they don't pre-cook, and I've never had mushroom in a real pizza restaurant.
     
  12. Tyrone1Wils

    Gangster

    Joined: Jan 18, 2009

    Posts: 207

  13. haz_pro

    Wise Guy

    Joined: Dec 11, 2009

    Posts: 1,572

    Yep - dropped it. I did see the Unni 3, but I'd prefer to cook inside, and it's a bit more than I'm happy to spend really.

    I did see pizza steels, would be easier to store than a g3 (limited space). Hmm.
     
  14. Psycho Sonny

    Caporegime

    Joined: Jun 21, 2006

    Posts: 27,092

    whereabouts are you? i have a g3 i don't use any more.
     
  15. haz_pro

    Wise Guy

    Joined: Dec 11, 2009

    Posts: 1,572

    Have PM'd you
     
  16. Participant

    Caporegime

    Joined: May 13, 2003

    Posts: 29,471

    Location: Warwickshire

    Next effort: salami, mozzarella, gruyère, parmesan, basil, and a drizzle of olive oil.

    Had a load of cheese to use up so it's very ingredients heavy. Was delicious though. This time I left the mozzarella exposed in the fridge for a day to see if that stopped the gloopiness of the base. Didn't really help.
    [​IMG]
     
  17. jpaul

    Soldato

    Joined: Mar 1, 2010

    Posts: 5,423

    what milk stuff getting through the tomatoe layer ... does look wetter than my less-focussedlast-night one,
    which was just asda moz, kept in fridge/drained there 1 hour before/sliced up and left to come to room temp. oven stone job

    don't know if your ham gives up a lot of 'fat', quite a sheen


    .. did not put enough sauteed mushrooms on to really be able to taste them.. really need to cover the surface (+ corned beef / pineapple / jalepenos)

    [​IMG]
     
  18. 2013

    Wise Guy

    Joined: Dec 29, 2012

    Posts: 2,421

    Any good recipes for New York Thin crust.
     
  19. FrenchTart

    Man of Honour

    Joined: May 16, 2005

    Posts: 31,310

    Location: Manchester

    I use this method:https://www.seriouseats.com/2012/04...ored-mozzarella-cheese-refrigerate-or-no.html

    It improves moz by a huge amount and massively reduces the 'weeping' you get with store-bought.
     
  20. ThriceNightly

    Wise Guy

    Joined: Nov 30, 2003

    Posts: 1,992

    I'm using this alex french guy no knead dough recipe



    Patience is required and it works out at 70% wet ratio
    Measuring from this recipe
    450g water
    200g flour (tip 00)
    1.6g fresh yeast (i used 3.5g dry)
    430g more flour
    20g salt
    1st proofing/rise : 12 to 18 hours
    2nd proofing/rise : 2 hours after forming the dough balls.

    Vast improvement in consistency compared to my previous bbc good food recipe.
    Found it quite easy to handle to form the dough balls which are now in the freezer

    Am yet to bake it as pizza night is friday in my house....looking forward:)
     
    Last edited: Sep 24, 2018