Author Topic: Sticky launch..culprit?  (Read 211 times)

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Offline Jersey Pie Boy

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Sticky launch..culprit?
« on: June 26, 2016, 09:27:44 PM »
NP's are coming along nicely...but still having some launch issues. Pretty standard numbers 62 HR, 24-48 hr ferment, about half in balls, opens easily and I'm getting a nice shape going onto the peel. Then I sauce and cheese and whoops...I'm sticking more often than I'd like...semolina added as a remedy, but the tendency to stick is already there, and launching onto the rotating BS stone adds to the challenge.


Dough is pretty thin but nothing extreme..I'm using a pretty thin tomato sauce and am thinking maybe it's just plain too much and is wetting the already-thin dough and causing the sticking..it certainly seems logical..I do like a nice coating of sauce and I see that many pies here are both round and sauced..I want to say, Me, too  :)  Any guidelines I can follow?  Too much sauce maybe, or dough too warm? ..My dough weight is about 270-280 and the pie is around 12- 13 inches. Upside is this is a great pie with 2% SD..thanks Craig for the formula!

Offline jvp123

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Re: Sticky launch..culprit?
« Reply #1 on: June 26, 2016, 10:16:22 PM »
Do you know the temp of the dough when you are opening it and is it developed enough in terms of gluten structure?  If its slack and warm you may want to address that.  Wet sauce doesn't help either, but thats pretty much the norm on NPs and it gets even wetter when you add that nice drizzle of evoo before launch.

It's tough to say what the culprit is as it could be many things, but maybe try for a bit more gluten development if its slack and try stretching when the dough isn't as warm if its too warm.

Many use that 280g number for their NPs although I'm not sure of the size for that (I rarely make Neapolitan pizza) - I'd just stretch til it feels right.  12 inches sounds about right?

I dunno --- just my initial thoughts!  :)
« Last Edit: June 26, 2016, 10:19:13 PM by jvp123 »
Jeff

Offline Jersey Pie Boy

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Re: Sticky launch..culprit?
« Reply #2 on: June 26, 2016, 10:56:05 PM »
Thanks Jeff..the gluten was plenty developed, but it's certainly possible I was a bit overfermented , though it seemed good. The dough wasn't really slack..the stretch was pretty easy but not too much so...Dough temp probably low 60-ish ( I read it about half hour before actually opening  and it was about 58-59. Was fine until sauce...but I've been experimenting with sauces and there was some chunkiness .possibly the issue

Offline fagilia

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Re: Sticky launch..culprit?
« Reply #3 on: Yesterday at 12:01:51 PM »
Make sure to impregnate the bottom with flour during shaping. Press down the disk into a pile of flour during first part of shaping. The slap will take this exess flour away in later shaping.
There is no way the dough should even be close to sticking to peel even if dough is slack and high hydration.

Offline Jersey Pie Boy

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Re: Sticky launch..culprit?
« Reply #4 on: Yesterday at 09:45:34 PM »
Tell me more, please....I do dip the ball in flour, but I wouldn't call it pushing down...am I missing a step here?  Not even close to sticking? Oh, that would be a dream for me...how to do this and not taste raw flour on the bottom of the pie if it's impregnated....Or does it just absorb? I'd be thrilled not to stick but it's always on the edge for me..


.Would be happy to shift technique to change this...What do you other guys/gals do??

Offline mitchjg

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Re: Sticky launch..culprit?
« Reply #5 on: Yesterday at 09:56:14 PM »
Make sure to impregnate the bottom with flour during shaping. Press down the disk into a pile of flour during first part of shaping. The slap will take this exess flour away in later shaping.
There is no way the dough should even be close to sticking to peel even if dough is slack and high hydration.

+1

In general, I am not shy about the dough ball in a bowl of flour.  When I let it drop from the container, it drops right into the flour.  I then turn it over to get the other side floured.  Turn it again, press by starting to form the rim.  Turn it again.

When it comes out, it is well floured but not a all excessively or obscenely.  When opening the dough ball, I use zero additional bench flour.  By the time it is open, all is well.  I do put some rice/semolina mix flour on the peel but more because I am paranoid and less because something sticky going on.

Oh, and I don't dawdle once it is open and sauce and toppings start going on.  He who hesitates.........
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Offline corkd

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Re: Sticky launch..culprit?
« Reply #6 on: Yesterday at 10:38:16 PM »
How's the humidity when you've had these issues? One mistake I've made is under flouring the dough balls as Mitch suggests. This shows itself even more at higher humidity, and leads to sticking especially if I hesitate.

I was seated at the counter in a local WFO place recently on a hot humid night & I watched the pizzaiolo dump a sticking raw pie into the trash- I could tell he was frustrated & having trouble.

As fagilia suggests, in trying to use as little bench flour as possible, I realize I have sometimes not been using enough + the right technique.

Offline Jersey Pie Boy

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Re: Sticky launch..culprit?
« Reply #7 on: Yesterday at 10:39:19 PM »
My doughs are often a little  tacky even when they open well,,I think it might be the long fermentation times I use on IDY doughs. Possible? If so, I'll try to deal with it because I like the flavors long ferments bring. The LDM addition to shorter doughs is quite good, but not at all the same.


Humidity might be a factor, though AC is very efficient. I'd bet it's the dough more than the room
« Last Edit: Yesterday at 10:43:10 PM by Jersey Pie Boy »

Offline Jersey Pie Boy

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Re: Sticky launch..culprit?
« Reply #8 on: Yesterday at 10:44:17 PM »
Thanks Mitch!