Thanks for the post. I will definitely be doing this experiment in the near future. Food processor dough vs Bosch dough. Who will rise to the top and produce a better pie?
Just wanted to update my post. I did the experiment and the results are here at reply #114-119.http://www.pizzamaking.com/forum/index.php/topic,11962.100.html
I got mixed results on this one. The bosch dough rose higher in the 12 hour room temp ferment, but the Food Processor dough make a slightly better pie, mostly due to a slightly different handling technique at the end (my fault). My conclusion is that both my bosch and food processor can make comparable pies if both doughs are mixed to a comparable state to begin with. The author in the original link likely got drastically different results b/c the the condition of his 2 doughs (Food Pro vs mixer dough) were drastically different to begin with, the food processor dough having a stronger gluten matrix developed thus rising drastically higher than his dough made in the mixer.
I don't think there will be any question about it
However, have you ever thought of applying Chad's fold-over/turn technique to pizza dough?
Mike - I somehow missed your post until I went to update my old post. I did make some pizza dough using Chad's techniques. At that time, it made the nicest dough I had made. Nicest in terms of it having the same properties as the many Pizzaiolo's doughs we see on youtube. I consequently termed this dough the Masters' dough. You can read about it here at reply #32 and #37-38.http://www.pizzamaking.com/forum/index.php/topic,12140.20.html
At the time, I was convinced that the mechanical folding and trapping of air (similar to a fork mixer) was responsible for that billowiness and that only using a gentle hand technique or a gentle fork/spiral mixer could produce such a dough. I was wrong. I was able to produce a similar dough using both the bosch and the food processor in the experiment above.
I am redoing the experiment tonight. Goal is to make a masters' dough using the bosch with a long bulk fermentation phase (similar to the Bosch vs Food Pro experiment above).