Author Topic: I'm about to give up!  (Read 4605 times)

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Online Tscarborough

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Re: I'm about to give up!
« Reply #25 on: March 31, 2011, 10:43:25 PM »
The hold up is the fill shots, Ronzo, plus I haven't found the appropriate music for a video entitled, "Drunken Dough".

Suggestions welcome.


Offline Ronzo

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Re: I'm about to give up!
« Reply #26 on: March 31, 2011, 11:07:14 PM »
The hold up is the fill shots, Ronzo, plus I haven't found the appropriate music for a video entitled, "Drunken Dough".

Suggestions welcome.

Gin and Juice - Snoop Dawg

;)
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Online Tscarborough

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Re: I'm about to give up!
« Reply #27 on: March 31, 2011, 11:13:08 PM »
Dude, this is Austin, Snoop ain't in this world, it is the Gourds:


Offline Ronzo

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Re: I'm about to give up!
« Reply #28 on: March 31, 2011, 11:24:53 PM »
Dude, this is Austin, Snoop ain't in this world, it is the Gourds:


I've heard that before. They did a much better job than he did. ;)

Fuggheddabowdit!

~ Ron

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Offline Botch

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Re: I'm about to give up!
« Reply #29 on: April 03, 2011, 04:28:14 PM »
First day on the forum, and it sounds like Grandpa and I have been doing the same things wrong!  Think I'll mix some dough up right now, keep it a bit wetter, not mix it so much (I've been doing 20 minutes in my Kitchenaid per Alton Brown) and punching it down.  Thanks Folks!   :D
I cook with wine.  Sometimes I even add it to the food.  - W. C. Fields

Offline dmaxdmax

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Re: I'm about to give up!
« Reply #30 on: April 03, 2011, 04:32:37 PM »
My early disasters were with AB's method.  I only got it together when I dramatically reduced my kneading.

D
Always make new mistakes.

Offline SinoChef

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Re: I'm about to give up!
« Reply #31 on: April 06, 2011, 11:42:37 AM »
Dude, this is Austin, Snoop ain't in this world, it is the Gourds:



GnR, Night train?

Its about addiction....

Offline grandpa

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Re: I'm about to give up!
« Reply #32 on: April 08, 2011, 10:33:37 PM »


Well, I had partial success tonight. I tried to make joiseystud's recipe that was suggested previously in this thread. I made enough for one 14 inch pizza. 262g KA bread flour, 168g (64%) water (115 degree), 1/2 teaspoon (0.7%) ADY, one teaspoon (2%) salt. Mixed the dry ingredients together then added the water. The dough was very, very sticky so I kneaded it until it was only slightly sticky (less than 5 minutes). Put the ball in a slightly oiled bowl and turned it over to get oil on top and bottom. Put the bowl in the back of the frig for 24 hours. Took the dough out of the frig 2 hours before I wanted to make the skin. It doubled in size. Put some flour on the counter and dumped the dough onto the counter. Dusted the top of the ball with a little flour as it was sticky. Pressed the dough to about 1/3 the desired size. That worked OK and is farther than I've gotten before, however, when I tried to stretch the dough farther, the edges became very elastic and I could not stretch it.

Offline norma427

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Re: I'm about to give up!
« Reply #33 on: April 08, 2011, 11:37:22 PM »
grandpa,

I donít know if you have read this thread, http://www.pizzamaking.com/forum/index.php/topic,2223.0.html but it has a lot of good information for someone starting out on learning to make pizza.  Peter posted the formula to make pizza at Reply 8 with instructions and comments for pizzzzagirl, or anyone else to use.
http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563

You will be able to learn about dough more after a few tries.

Good luck!  :)

Norma
Always working and looking for new information!


buceriasdon

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Re: I'm about to give up!
« Reply #34 on: April 09, 2011, 09:18:04 AM »
Norma, I agree, excellent instructions by Peter for people just starting out working with dough.
Don

Offline grandpa

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Re: I'm about to give up!
« Reply #35 on: April 10, 2011, 10:13:00 PM »
Thank You Norma and Don. I read the suggested thread. Do you think that I am having difficulty because I am hand mixing the dough? I will try again the Friday after next.

Offline norma427

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Re: I'm about to give up!
« Reply #36 on: April 10, 2011, 11:15:49 PM »
Do you think that I am having difficulty because I am hand mixing the dough? I will try again the Friday after next.

grandpa,

I have mixed many doughs by hand.  As long as you arenít mixing a lot of dough balls and using high-gluten flour for many doughs balls, you should do okay.

If you are interested, here are a couple links about mixing dough by hand. One at Reply 5 http://www.pizzamaking.com/forum/index.php/topic,5803.msg49391.html#msg49391 another at Reply 6 http://www.pizzamaking.com/forum/index.php/topic,7339.msg63586.html#msg63586

There are many members on the forum that do mix by hand and get excellent results.  

I donít know if you have read the Pizza Glossary about Pizza Making Terms & Definitions or not, but if you are interested it is at http://www.pizzamaking.com/pizza_glossary.html It might be able to help you understand more about what goes into making pizza.  If you read about elasticity and extensibility you might  be able to understand the difference at: http://www.pizzamaking.com/pizza_glossary.html#E

Norma
« Last Edit: April 11, 2011, 06:29:30 AM by norma427 »
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Offline Pizzamaster

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Re: I'm about to give up!
« Reply #37 on: April 11, 2011, 12:06:27 AM »
I have never been a long rise guy. Does the procedure result in more dough or being able to make a larger pie? I mean X is still X correct?

Offline chickenparm

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Re: I'm about to give up!
« Reply #38 on: April 11, 2011, 12:44:22 AM »
I have never been a long rise guy. Does the procedure result in more dough or being able to make a larger pie? I mean X is still X correct?

Pizzamaster,

When I make a doughball,say for a 16 inch pizza,I put it in the fridge after making it.Its the size of my fist or a tiny bit larger at first.2 days later,its much much larger,and I can shape/stretch the dough to an 18 inch size or a bit larger if I want to go thinner.Its amazing.The dough needs to develop gluten and when it does,the dough ball can stretch out to very large sizes.If it doesn't,it stays small,shrinks back and is not elastic.I prefer the cold rise in the fridge to develop flavor I cannot get from a short warm rise as well.



-Bill

Offline grandpa

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Re: I'm about to give up!
« Reply #39 on: April 11, 2011, 11:16:14 PM »
Norma,

Thanks for your input. I have read the Pizza Glossary and think that I know the difference between elasticity and extensibility. I had read the links that you suggested before but I read them again. I think that I am understanding the process a little better now. I think that what I will do for my next pizza (in a week from this Friday) is to let the dough rise in the frig for two days and see how that works.

Offline norma427

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Re: I'm about to give up!
« Reply #40 on: April 12, 2011, 06:18:53 AM »
Norma,

Thanks for your input. I have read the Pizza Glossary and think that I know the difference between elasticity and extensibility. I had read the links that you suggested before but I read them again. I think that I am understanding the process a little better now. I think that what I will do for my next pizza (in a week from this Friday) is to let the dough rise in the frig for two days and see how that works.

grandpa,

In the link I referenced before, this is a good explanation on how to mix dough by hand by Peter at Reply 65 http://www.pizzamaking.com/forum/index.php/topic,2223.msg63786.html#msg63786

By mixing your dough and then letting it cold ferment a day or longer, the dough should be easier to work with.  Just add enough IDY or ADY so the dough doesnít ferment too much.

Best of luck!

Norma
Always working and looking for new information!

Offline Botch

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Re: I'm about to give up!
« Reply #41 on: April 12, 2011, 06:03:58 PM »
grandpa,

I donít know if you have read this thread, http://www.pizzamaking.com/forum/index.php/topic,2223.0.html but it has a lot of good information for someone starting out on learning to make pizza.  Peter posted the formula to make pizza at Reply 8 with instructions and comments for pizzzzagirl, or anyone else to use.
(http://www.pizzamaking.com/forum/index.php/topic,2223.msg19563.html#msg19563)

You will be able to learn about dough more after a few tries.

Good luck!  :)

Norma

Damn, what a revelation.  Thank you Norma for posting this link, and thank you Peter for writing it!  
I ended up having the day off today so I gave my new digital scale a try, along with my new docker, dough mixing loop and Caputo 00 flour (thanks again Frankie G!) and Pete's dough recipe.  I was impatient so just let it rise at room temp for three hours, I'll do a refrigerator batch soon.  I mixed and kneaded the dough by hand instead of using my KA, and kneaded for only 6 minutes.  Let it rise, did not punch it down, then tried stretching it on the counter and then across my fists.  I got the dough too thin in the center, but it did not tear!! (I think if I get up up on my fists sooner next time it'll work better).  It formed a circular shape much easier than I've ever done before.
I didn't get the crust as dark as I normally do; it was so thin in the center I had to remove it from the oven sooner than I'd hoped.  Crust tasted good (for that-day dough) and was stiff enough to fold (except, again, at the center).  
 
http://i167.photobucket.com/albums/u139/Botch07/12Apr11.jpg
 
(as you can tell, in my rush I forgot to use my shiny new docker  ::) ).  So hang in there Grandpa, it is doable!   :chef:
« Last Edit: April 12, 2011, 06:08:14 PM by Boettcher »
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buceriasdon

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Re: I'm about to give up!
« Reply #42 on: April 12, 2011, 06:23:27 PM »
Boettcher, Really no need to use the docker on this style of pizza. I use mine strictly for lower hydration thin and crispy crusts. You would laugh if you saw my docker but it does work.
Don

Offline Botch

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Re: I'm about to give up!
« Reply #43 on: April 12, 2011, 08:26:03 PM »
Boettcher, Really no need to use the docker on this style of pizza. I use mine strictly for lower hydration thin and crispy crusts. You would laugh if you saw my docker but it does work.
Don
They don't show up in the pic very well, but I did have two huge bubbles on that pie, although they were on the "rim".  (and my first docker was a new wire dog-brush...  ;D)
I cook with wine.  Sometimes I even add it to the food.  - W. C. Fields

buceriasdon

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Re: I'm about to give up!
« Reply #44 on: April 12, 2011, 08:31:23 PM »
lol, My docker is a stiff hair brush ;D
Don

Online Tscarborough

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Re: I'm about to give up!
« Reply #45 on: April 12, 2011, 09:05:01 PM »
That was mean, although not intended to be so I edited it.

Offline grandpa

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Re: I'm about to give up!
« Reply #46 on: April 12, 2011, 10:52:24 PM »
There is a wealth of information on this forum and sometimes it is difficult to find that information. A great deal of appreciation is due to those members who are able to cite posts in order to help others.

Thanks to all.

Offline Botch

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Re: I'm about to give up!
« Reply #47 on: April 12, 2011, 10:54:09 PM »
There is a wealth of information on this forum and sometimes it is difficult to find that information. A great deal of appreciation is due to those members who are able to cite posts in order to help others.

Thanks to all.
Agreed 1000%! 
I cook with wine.  Sometimes I even add it to the food.  - W. C. Fields

Offline grandpa

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Re: I'm about to give up!
« Reply #48 on: April 23, 2011, 09:33:25 PM »
I made good progress this week. I made a pizza skin according to Pete-zza's instructions (http://www.pizzamaking.com/forum/index.php/topic,2223.0.html) using Joiseystud's recipe and was able to stretch the dough on my fists. I didn't want to press my luck so I didn't twirl the dough in the air.

Thank you, thank you, thank you all for your help and encouragement.

Grandpa