Author Topic: How do I make the dough lighter?  (Read 940 times)

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Offline Reek

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Re: How do I make the dough lighter?
« Reply #20 on: December 15, 2014, 07:31:17 PM »
As long as there's only one Norma i think i know who you mean. Loved the frank posts. :D


Offline Chicago Bob

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Re: How do I make the dough lighter?
« Reply #21 on: December 15, 2014, 08:01:50 PM »
As long as there's only one Norma i think i know who you mean. Loved the frank posts. :D
I think Norma's early Detroit style experiments will get you closer to what you described above.

Sorry I was not real clear about that.   :chef:
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Offline PizzaGarage

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Re: How do I make the dough lighter?
« Reply #22 on: December 15, 2014, 09:25:12 PM »
I've found that you can get light and airy at 60% and proper proofing, oil at 3% to 6% max greater than that I find it's too oily and losses the light chew when eating.

Do the normal 48 hour cold ferment
Dark aluminum pan
Use veggie oil, or corn or Cisco stir and fry butter flavor oil 2 tbl in the pan ( 12") spread the oil around
Pan the dough
Let dough rise for 60 minutes at 95-100 degrees. 
Now here is a trick I learned, after proofing place the pan in a cooler for 60 minutes min.  Can leave in there all day of you want.
Remove, add toppings and back at 450 on a screen on a stone.

This wil give you an incredible light and airy dough that is very soft.  The fridge makes the difference.  Is use IDY at .3 for this.

And no oil in the water when mixing! Put oil in after 1 minute of mixing....





Offline Chicago Bob

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Re: How do I make the dough lighter?
« Reply #23 on: December 15, 2014, 09:36:39 PM »
I've found that you can get light and airy at 60% and proper proofing, oil at 3% to 6% max greater than that I find it's too oily and losses the light chew when eating.

Do the normal 48 hour cold ferment
Dark aluminum pan
Use veggie oil, or corn or Cisco stir and fry butter flavor oil 2 tbl in the pan ( 12") spread the oil around
Pan the dough
Let dough rise for 60 minutes at 95-100 degrees. 
Now here is a trick I learned, after proofing place the pan in a cooler for 60 minutes min.  Can leave in there all day of you want.
Remove, add toppings and back at 450 on a screen on a stone.

This wil give you an incredible light and airy dough that is very soft.  The fridge makes the difference.  Is use IDY at .3 for this.

And no oil in the water when mixing! Put oil in after 1 minute of mixing....
That is a good formula and work flow PG, especially for a newb eo work with considering your (relatively)low hydration. I like the way you think.

To give Reek his "bread like" texture he describes, what type of flour would you recommend...all purpose?
"Care Free Highway...let me slip away on you"

Offline PizzaGarage

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Re: How do I make the dough lighter?
« Reply #24 on: December 16, 2014, 12:21:33 AM »
I thought I added that in the comments, you bet AP flour for the softness....I am a KA fan, but any AP will work well.


Offline PizzaGarage

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Re: How do I make the dough lighter?
« Reply #25 on: December 16, 2014, 12:44:44 AM »
These are round pans, but the same process really...
Its the fridge time that made the difference after proofing, the crust is so light and airy people pick up a slice and its unexpected how light it is, even at 60%.  I did it by accident one night,  my guests were late so I put the pans in the fridge...the dough will flatten out in the fridge like they lost all the air, but it all reappears after baking....

Offline norma427

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Re: How do I make the dough lighter?
« Reply #26 on: December 16, 2014, 06:33:01 AM »
I've found that you can get light and airy at 60% and proper proofing, oil at 3% to 6% max greater than that I find it's too oily and losses the light chew when eating.

Do the normal 48 hour cold ferment
Dark aluminum pan
Use veggie oil, or corn or Cisco stir and fry butter flavor oil 2 tbl in the pan ( 12") spread the oil around
Pan the dough
Let dough rise for 60 minutes at 95-100 degrees. 
Now here is a trick I learned, after proofing place the pan in a cooler for 60 minutes min.  Can leave in there all day of you want.
Remove, add toppings and back at 450 on a screen on a stone.

This wil give you an incredible light and airy dough that is very soft.  The fridge makes the difference.  Is use IDY at .3 for this.

And no oil in the water when mixing! Put oil in after 1 minute of mixing....

Pizza Garage,

That sounds interesting what you found out. 8)  The next time you do it would you provide photos of your dough after the proof, then after the fridge, and some crumb shots. 

Norma
Always working and looking for new information!

Offline PizzaGarage

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Re: How do I make the dough lighter?
« Reply #27 on: December 16, 2014, 07:39:15 AM »
Sure...the second to last photo is after proof ( this is a thinner dough ) after baking it's about 3/4 of an inch and yes will include crumb shots etc next time....

Offline norma427

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Re: How do I make the dough lighter?
« Reply #28 on: December 16, 2014, 09:55:18 PM »
Thanks Pizza Garage!

I thought I had tried to temper the dough of a Detroit style pizza and then put it back into the cooler, but it must have been a Greek style dough I tried that with.  I posted about what happened for me at Reply 1617 http://www.pizzamaking.com/forum/index.php/topic,21559.msg240565.html#msg240565 

Norma
Always working and looking for new information!

Offline Chicago Bob

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Re: How do I make the dough lighter?
« Reply #29 on: December 16, 2014, 10:05:38 PM »
Sure...the second to last photo is after proof ( this is a thinner dough ) after baking it's about 3/4 of an inch and yes will include crumb shots etc next time....
Pizza Garage,
Do you have a finished/baked pic of one of these pies?
Thanks.
"Care Free Highway...let me slip away on you"


Offline Reek

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Re: How do I make the dough lighter?
« Reply #30 on: December 16, 2014, 10:41:21 PM »
Thanks for the info all, unfortunately im always busy and dont have much free time. over the next 2 weeks ill experiment and see what happens. i was think about trying a 3 to 1 pastry to ap flour with some of the platnum dough conditioner in it to see what happens.

Offline Chicago Bob

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Re: How do I make the dough lighter?
« Reply #31 on: December 16, 2014, 10:45:27 PM »
Thanks for the info all, unfortunately im always busy and dont have much free time. over the next 2 weeks ill experiment and see what happens. i was think about trying a 3 to 1 pastry to ap flour with some of the platnum dough conditioner in it to see what happens.
You don't want to do that.

Just buy a broken scale that reads "lighter" than the truth.  ;D
jus kidding, don't do that either.  :)
"Care Free Highway...let me slip away on you"

Offline PizzaGarage

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Re: How do I make the dough lighter?
« Reply #32 on: December 17, 2014, 08:06:47 PM »
Pizza Garage,
Do you have a finished/baked pic of one of these pies?
Thanks.

Only one I got was a bottom shot.  People showed up and couldn't take pic's....

Offline Chicago Bob

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Re: How do I make the dough lighter?
« Reply #33 on: December 17, 2014, 10:17:34 PM »
Only one I got was a bottom shot.  People showed up and couldn't take pic's....
Thanks Pizza Garage.  :chef:
"Care Free Highway...let me slip away on you"

Offline sub

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Re: How do I make the dough lighter?
« Reply #34 on: December 18, 2014, 05:27:57 PM »
I want my dough to be light and airy.  Do I just need to let it rise more in the pan?  Less water?

Nate

Hi Nate,

Try a dough with white spelt, the pie will be airy and light as an marshmallow. 


 

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