Hi folks, hope I can get some advice from those familiar with canadaveís dough recipe. Made it last night to the T and double Peterís conversion to make 2 16Ē pies. I divided the dough into 2 then 1 of the 2 into 2 equal parts. I am going to make 1 X 16 and 2 smaller versions. I didnít use the cookie containers as Dave has suggested for the cold ferment but used plastic lidded containers I had on hand. The large ball was in a very large container but the 2 were in smaller containers suitable to at least accommodate double in volume but not much more.
I checked to see how things were going this morning (10 hrs. after balling) and the dough has expanded in the 2 smaller containers to a point where it is hitting the roof of the lid. I expected some lift but not that much. Now what? I didnít touch it and waiting for some advise here on what to do. This is my 1st experience with this recipe but need a recovery plan. Obviously I canít ignore this and my 1st thought was to reball when I get home tonite and use larger containers.
Anyone else experience this? Perhaps the qty. of yeast should be reduced on the next attempt. It seems a lot for a cold ferment but as a newbie, what do I know. 7 grs. for 2 16" pies.
Canadave's NY Style Dough Recipe (16-inch)
100%, High-gluten flour (KASL), 16 oz. (453.6 g.), 3 3/4 c.
64.1%, Water (tap, cool), 10.25 oz. (290.7 g.), 1 1/4 c.
0.78%, IDY (instant dry yeast), 0.12 oz. (3.54 g.), 1 1/4 t.
1.31%, Fine sea salt, 0.21 oz. (5.98 g.), 1 t.
1.32%, Sugar, 0.21 oz. (5.98 g.), 1 1/2 t.
4.63%, Oil, 0.74 oz. (21 g.), 1 1/2 T.
Total dough weight = 27.54 oz. (780.8 g.)
Thickness Factor (TF) = 0.137