Author Topic: Dough Balls  (Read 1118 times)

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Offline Woodfiredovenpizzero

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  • Location: Puerto Rico
  • Nothing like a WFO Pizza in the backyard!
Dough Balls
« on: September 29, 2012, 08:48:22 PM »
Today's Dough Balls for tomorrow's WFO bake...


Offline Earthmover

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Re: Dough Balls
« Reply #1 on: October 25, 2012, 08:56:49 AM »
I just built a WFO and have been using Caputo flour OO.  It comes out sticky, hard to get off the peel even
when I dust it flour.  My dough balls are nothing like yours which are awesome. Would you share your methods?
Thanks

Offline TXCraig1

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Re: Dough Balls
« Reply #2 on: October 25, 2012, 12:54:50 PM »
I just built a WFO and have been using Caputo flour OO.  It comes out sticky, hard to get off the peel even
when I dust it flour.  My dough balls are nothing like yours which are awesome. Would you share your methods?
Thanks


What is your formula and workflow?

Here is how I do everything I do: http://www.pizzamaking.com/forum/index.php/topic,20479.0.html
I love pigs. They convert vegetables into bacon.

Offline Woodfiredovenpizzero

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  • Location: Puerto Rico
  • Nothing like a WFO Pizza in the backyard!
Re: Dough Balls
« Reply #3 on: October 28, 2012, 03:50:53 PM »
Thanks Earthmover.  I usually don't write much and with Craig's instructions above you won't go wrong, but this is what I do. I have various formulas but here are the basic ones. One is for the home oven at 500 degrees F with stone, and the other for the WFO at around 800 to 850 degrees F.

For 500 degrees home oven :

3.5 cups all purpose flour
One cup warm water
One tsp ADY
One tsp salt
Half tsp sugar
One Tbls Olive Oil

First activate the yeast with the salt and sugar in the water and then add oil and first 2 cups of flour, mix and then add the rest but making sure you maintain a soft consistency. You might need more or less than the 3.5 cups of flour.

Proof dough at room temperature (80 to 85 degrees for me) for an hour or so or until double in size

I been doing this for the past 17 years but in the last year I have learned a lot more thanks to this site.

It's important to consider the temperature and humidity in your area.

For the WFO just omit the sugar and oil and reduce the ADY to half tsp and cold proof overnight.

I don't use 00 flour because is difficulty for me to obtain.

Good luck.

Edgar

Offline Earthmover

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Re: Dough Balls
« Reply #4 on: November 30, 2012, 12:28:31 AM »
Thank you, I'll give it a try and report back.

Offline Earthmover

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Re: Dough Balls
« Reply #5 on: November 30, 2012, 12:35:54 AM »
Oh, by the way, Caputo flour can be purchased from FGPizza.com, really fast delivery. Fancy tomatoes, and Olive oil!

Offline Woodfiredovenpizzero

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  • Posts: 279
  • Location: Puerto Rico
  • Nothing like a WFO Pizza in the backyard!
Re: Dough Balls
« Reply #6 on: December 01, 2012, 02:01:16 PM »
Yes, I definitely must start experimenting with 00. Let me check with them to see if he ships to Puerto Rico. Do not know why but I have been having problems lately with that.

Hope to see your pictures soon.

Edgar


 

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