Author Topic: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic  (Read 2717 times)

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Offline norma427

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Re: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic
« Reply #40 on: October 08, 2012, 12:19:45 PM »
Bob and Steve,

It was a good idea to reball.  ;) The dough was very wet and clammy.  Marco's dough ball feels okay now. The poppy seeds were place 1" apart, but I floured the dough ball so the measuring tape didn't stick.

Norma
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Offline norma427

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Re: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic
« Reply #41 on: October 09, 2012, 09:45:08 PM »
This was the pizza that was made with the reballed dough ball from yesterday.  I used a 12” steel pan and used peanut oil to grease the pan.  The pizza turned out well, and was very light and airy.  The crust also had a good taste.  This pizza was baked at the end of the night.  The flours used for this pizza was Power flour and Mondako flour.

Norma
« Last Edit: October 09, 2012, 09:47:22 PM by norma427 »
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Offline norma427

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Re: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic
« Reply #42 on: October 09, 2012, 09:46:31 PM »
Norma
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Offline norma427

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Re: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic
« Reply #43 on: October 09, 2012, 09:48:27 PM »
Norma
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Offline norma427

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Re: Two beer doughs and one Marco’s dough for Steve’s beer brewing picnic
« Reply #44 on: October 09, 2012, 09:49:19 PM »
Norma
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