after 5 months or so on this board, it finally happened!
With the help of the reverse engineering patsy thread my pizza has reached a whole new level.
for the past 5 months or so since i started on this board ive had the worst problems with my dough. The cooked pizza always comes out good but after taking my dough out of the fridge and letting it get to room temperature, it would take me about 30 minutes to stretch the dough out to about 14 inches.
The dough was always super tough and just didnt want to stretch out, it took all my strength of knuckle pushing to get it out right, and even then the result was a dough thick in some parts, thin in others and with uneven and un-round edges.
This week i followed Varasano's patsy's dough mixing techniques (exactly) as listed on his website and the reverse engineering patsy's thread..... and with many other excellent tips from pftaylor and petezza i decided to see if i could produce some better results.. OH MY GOOOOD!
I had been using a recipe with cup measuring instead of scale and would always put all 3 cups of flour in instead of just adding 2/3 flour then adding the rest gradually until the dough felt ready. Also i never used an autolyse stage before but this time gave it a try (20 minute rest after initial mix). Also i mixed on lower speeds this time.. first on mix speed.. then after 20 min autolyse at about 2 or 3 speed (with kitchen aid).. i used to mix on speed #5 the whole time. Also, i added 2/3 flour first.. then added gradually later to the exact point where the dough wouldnt stick to my hands when touching it.
Sure enough i was left with some extra flour when i was done that would have been too much had i just thrown it all in to the dough.
WHAT A DIFFERENCE. All i can say is WOW... night and day difference!
When it came time to stretch the dough out i got it to 14 inches (the max my peel will take) in about 1 minute. It felt so soft and easy to work with, LIKE BUTTA!!!
it was also the first time i was able to get the pizza to be almost perfectly round. I know round isnt really important but it means a lot to me personally in order to try to achieve a professional look.
Not only was the dough perfect to work with for the first time in about 50+ pizzas, the taste of the overral pie and the structure of the bread was just amazing.
I cant say enough for what that patsy's thread has done for me and i can't wait to keep testing the techniques further.
Here are some pics from the latest venture.
thanks to ALL who have contributed to the Patsy's thread located here:http://www.pizzamaking.com/forum/index.php/topic,1053.0.html