Author Topic: Chew  (Read 317 times)

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Offline hodgey1

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Chew
« on: June 22, 2015, 12:47:20 PM »
I am using the recipe below with All-Trumps high gluten flour making NY style pizza. I would like to increase the amount of chew/chewiness. Should I reduce my hydration? Remove or reduce the oil? Or change my kneading method, which for my last pies was 2 minute with the paddle and 10 minutes with dough hook in my Kitchen Aid? Or?

Flour (100%):
Water (62%):
IDY (.2%):
Salt (2%):
Oil (2%):
Total (166.2%):
Single Ball:
452.82 g  |  15.97 oz | 1 lbs
280.75 g  |  9.9 oz | 0.62 lbs
0.91 g | 0.03 oz | 0 lbs | 0.3 tsp | 0.1 tbsp
9.06 g | 0.32 oz | 0.02 lbs | 1.89 tsp | 0.63 tbsp
9.06 g | 0.32 oz | 0.02 lbs | 2.01 tsp | 0.67 tbsp
752.59 g | 26.55 oz | 1.66 lbs | TF = 0.1
376.3 g | 13.27 oz | 0.83 lbs

Thanks,
Chris


Offline The Dough Doctor

  • Tom Lehmann
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Re: Chew
« Reply #1 on: June 22, 2015, 03:45:07 PM »
In addition to dough formula, dough management procedure can also play a significant role in the textural properties of the finished pizza. Since we don't have any information on the dough management procedure at this time, I would recommend as a first action to eliminate the oil from the dough formula, this should toughen the finished crust. Your dough absorption looks ok. As for dough mixing, it will have very little, if any impact upon the textural properties of the finished crust unless your dough management procedure calls for a very short fermentation time.
Tom Lehmann/The Dough Doctor

Offline hodgey1

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Re: Chew
« Reply #2 on: June 22, 2015, 07:36:22 PM »
Thanks for the reply Tom. I typically like to do a cold fermentation for at least 48 hrs. Recently I have also been dabbling with 24 hour room temperature ferments. I will remove the oil and give that a try unless you have additional thoughts.

Chris

Offline The Dough Doctor

  • Tom Lehmann
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Re: Chew
« Reply #3 on: June 22, 2015, 11:36:36 PM »
Chris;
Your fermentation time is ok as is the yeast level, so I'm putting my money on deleting the oil for now. If that fails to work, reducing the fermentation time will increase the toughness/chew of the finished crust too.
Tom Lehmann/The Dough Doctor

Offline hodgey1

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Re: Chew
« Reply #4 on: June 23, 2015, 07:03:23 AM »
Thanks again for your help!  :D

Chris