Author Topic: dough recipe  (Read 1178 times)

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Offline Chet

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dough recipe
« on: March 10, 2009, 12:10:53 PM »
 I am looking for a pizza dough recipe that will keep in the fridge and 4-5 days I came across this one but it uses some cake flour, any reason

    Chet

http://bakingbites.com/2006/06/perfect-pizza-crust/

ps if anyone knows of a good dough recipe, where can I find it.

 


Offline Mad_Ernie

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Re: dough recipe
« Reply #1 on: March 10, 2009, 12:36:14 PM »
Chet:

Here is one thread to get you started:

http://www.pizzamaking.com/forum/index.php/topic,7969.msg68534.html#msg68534

I would also check the New York style sub-topic and look for the thread on Pizza Raquel (it's a long one), then use the search tool to find the various incarnations of that recipe.

One of the keys for a longer rise will be using a less-than-usual amount of yeast.

Good luck,

-ME
Let them eat pizza.

Offline Pete-zza

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Re: dough recipe
« Reply #2 on: March 10, 2009, 02:32:37 PM »
Chet,

The recipe you cited was analyzed and discussed at length in this thread: http://www.pizzamaking.com/forum/index.php/topic,3240.msg27390.html#msg27390. There is nothing in the CI dough recipe to suggest that it is a particularly good candidate for a cold fermentation lasting 4-5 days. However, there are ways of modifying dough formulations to get longer useful dough lives but you have to understand the chemistry and physics of dough at a fairly comprehensive level and be able to reconstruct the recipe for longer dough life. Or else find a dough recipe that already works for long cold fermentation times.

As for such dough recipes that have demonstrated long fermentation times in the refrigerator, you might want to look at those by Glutenboy at http://www.pizzamaking.com/forum/index.php/topic,4565.msg38409.html#msg38409 and http://www.pizzamaking.com/forum/index.php/topic,7761.msg66628.html#msg66628, by MWTC at Reply 46 at http://www.pizzamaking.com/forum/index.php/topic,7761.msg68179.html#msg68179 and at http://www.pizzamaking.com/forum/index.php/topic,4625.0.html, by Bryan S at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,5000.msg42547.html#msg42547, and by me, in several places in this thread: http://www.pizzamaking.com/forum/index.php/topic,3985.0.html.

Peter