Author Topic: Pie made with emergency dough +  (Read 607 times)

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Offline amooola

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Pie made with emergency dough +
« on: December 31, 2014, 07:17:24 PM »
I had to make an emergency batch this morning that could be ready for baking within two hours. I'll have to make another batch and take note of what I did. I eyeballed the sugar and IDY (crazy, I know, but it works for me). The only major difference between this and my usual recipe was that after kneading the dough, I cut it into 3 lb portions, let it sit for 45 min to an hour, then cut and formed dough balls. I let those sit for another hour before using to make pizza. I had to bake a few pies this morning, but I let the dough balls sit out for 2 hours and then put them in the cooler. I will say that the balls aren't as easy to stretch (but not exactly difficult either, probably due to the lower hydration I used (58% vs my usual 60%).
« Last Edit: December 31, 2014, 07:18:59 PM by amooola »


Offline Pete-zza

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Re: Pie made with emergency dough +
« Reply #1 on: December 31, 2014, 07:20:00 PM »
amooola,

The pizza looks quite good for an emergency pizza. Can you tell us which dough recipe you used?

Peter

Offline amooola

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Re: Pie made with emergency dough +
« Reply #2 on: December 31, 2014, 07:29:31 PM »
amooola,

The pizza looks quite good for an emergency pizza. Can you tell us which dough recipe you used?

Peter

I use all trumps flour, 59-60% hydration,  1.2% salt, 1% sugar, .2% IDY.  I drizzle a quick squeeze of canola oil  after the dough has just combined in my mixer ( appx 1% or less).

I did  58% hydration instead, and closer to 1.5% salt. Baked at 600, which is higher than my usual baking temp.

Online Chicago Bob

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Re: Pie made with emergency dough +
« Reply #3 on: December 31, 2014, 10:05:31 PM »
I use all trumps flour, 59-60% hydration,  1.2% salt, 1% sugar, .2% IDY.  I drizzle a quick squeeze of canola oil  after the dough has just combined in my mixer ( appx 1% or less).

I did  58% hydration instead, and closer to 1.5% salt. Baked at 600, which is higher than my usual baking temp.
Double the sugar and that pie would look stellar.  :chef:
600 was a good temp for that amoney.  8)
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Offline rparker

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Re: Pie made with emergency dough +
« Reply #4 on: January 01, 2015, 09:51:17 AM »
Nice! How was the chew & crunch? (My recent e-dough experiment bombed on both fronts.)
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline amooola

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Re: Pie made with emergency dough +
« Reply #5 on: January 01, 2015, 07:35:29 PM »
Double the sugar and that pie would look stellar.  :chef:
600 was a good temp for that amoney.  8)

I'll try this soon and report back with results!

Offline DenaliPete

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Re: Pie made with emergency dough +
« Reply #6 on: January 02, 2015, 09:09:07 AM »
Looks really good in my eyes, emergency or no.


 

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