Author Topic: Recipe for 6-7 hour dough  (Read 1294 times)

0 Members and 1 Guest are viewing this topic.

Offline AustinSpartan

  • Registered User
  • Posts: 48
Recipe for 6-7 hour dough
« on: May 09, 2010, 12:42:10 PM »
Can anyone recommend a good 6-7 hour dough recipe, with room temp ferment at ~75 degrees?


Offline Jackie Tran

  • Registered User
  • Posts: 6984
  • Location: Albuquerque NM
Re: Recipe for 6-7 hour dough
« Reply #1 on: May 09, 2010, 12:54:30 PM »
AustinSpartan, Goodluck. Neopolitan escapes me.
« Last Edit: May 10, 2010, 02:33:12 PM by Tranman »

Offline PizzaHog

  • Registered User
  • Posts: 542
  • Location: Clinton Township, MI
  • Heat matters!
Re: Recipe for 6-7 hour dough
« Reply #2 on: May 09, 2010, 02:03:48 PM »
I am a clueless newbie to Neapolitan but have been reading posts like a madman.
Remembered this one which looks close enough to adjust and Andre's pies are things of beauty.
http://www.pizzamaking.com/forum/index.php?PHPSESSID=bbed5b40e0b4570e79fdbd2f4e4a73cb&topic=10024.msg88646#msg88646

Online andreguidon

  • Registered User
  • Posts: 1166
  • Age: 35
  • Location: Sao Paulo
  • Hot WFO always !!!
    • www.andreguidon.com
Re: Recipe for 6-7 hour dough
« Reply #3 on: May 09, 2010, 06:31:02 PM »
thanks pizzahog !!
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Jackie Tran

  • Registered User
  • Posts: 6984
  • Location: Albuquerque NM
Re: Recipe for 6-7 hour dough
« Reply #4 on: May 09, 2010, 06:46:01 PM »
whoops sorry Austinspartan.  I didn't realize you had posted in the Neopolitan section.

Yes thanks Andrequidon, for going before us and lighting the way. 

I'm been studying as well and working on a couple of formulas.  Hopefully bake will go better than yesterday in 2 days.  Caputo pizzeria, 60% hydration, 30% starter or preferment, 48 hours sleep.  I'm hoping for just a few leopard spots on the rim.
« Last Edit: May 09, 2010, 06:48:38 PM by Tranman »

Offline thezaman

  • Lifetime Member
  • *
  • Posts: 1899
  • Age: 61
  • Location: ohio
  • I Love Pizza!
    • lorenzos pizza
Re: Recipe for 6-7 hour dough
« Reply #5 on: May 10, 2010, 06:00:44 AM »
this was in the new book by Andrea Mugnaini "The art of wood fired cooking". three hour pizza dough,1 1/2 cups warm water , 1 teaspoon ady, 4 cups 00 flour ,1 teaspoon salt, 1 teaspoon olive oil. use 1/4 cup of the water to proof yeast for 5 minutes, add all ingredients other than oil to mixer mix low for 2 minutes, add oil mix two more minutes, cover and rest 20 minutes. resume mixing on medium low speed for 3 minutes.  place in a oiled bowl for 2 1/2 hours until double. yields 32 ounces of dough.


 

pizzapan