Author Topic: Pizza at half time  (Read 936 times)

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Offline Boatman2

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Pizza at half time
« on: November 05, 2012, 08:37:15 AM »
The one thing I like about freezing dough I can make a pizza whenever I want it. LOL  I baked this pizza during half time of the Cowboys and Falcons game. LBE at 650/ time 2:10. I did not reball this time and didn't  get as much rise as last time. I think one of the tricks to freezing dough is to take it out of the freezer and put it into the fridge over night then take it out and S/F just a few times and reball at RT for 3 or 4 hours. It seems to be a little stronger and rise better, when done this way I can tell very little difference from fresh dough. But what do I know. LOL.  Bob
P.S.  Any helpful comments will be appreciated.


Offline Ev

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Re: Pizza at half time
« Reply #1 on: November 05, 2012, 08:41:15 AM »
Looks good to me! :D

Online TXCraig1

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Re: Pizza at half time
« Reply #2 on: November 05, 2012, 09:24:28 AM »
Looks like whatever you are doing is working.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline norma427

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Re: Pizza at half time
« Reply #3 on: November 05, 2012, 10:37:14 AM »
Boatman2,

Looks good to me too!

Norma

Offline Boatman2

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Re: Pizza at half time
« Reply #4 on: November 06, 2012, 08:20:56 AM »
Thank you for the comments. The next time I will try to S/F after fridge and rest at RT for 3or 4 hr. then bake at 750-800 maybe +- 90sec. just to see what happens. :-)


 

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