I've been trying to absorb all of the info on this site for the last month and it has lead me to great results with my pizza sauce (6 in 1) and cheese (Grande). I recently started researching on how to make a great crust and due to Pete's suggestion, I bought a food scale. I also ordered a digital measuring spoon as well so everything can be as precise as possible.
The crust I was making for the last few months was a recipe I found on Food network. I always had a ton of flour left over in the bowl (no food scale at the time) and I let the dough rise for 30 minutes (ADY) per the recipe. I was using an all purpose flour as well.
As you can imagine, I kept finding the dough wasn't right, but my wife told me I was obsessed (please). So after doing further research on here, I realized I need a high gluten bread flour for starters and I needed to let my dough rise longer than 30 minutes.
I am currently up in Canada for a few months, so I don't have my mixer and am mixing the dough by hand. I just made my first doughball with the bread flour I got at Bulk Barn up here. I used Pete's recipe for the PJ clone here (reply #3):http://www.pizzamaking.com/forum/index.php/topic,6758.0.html
I mixed the dough by hand and then put it directly in the fridge on Tuesday. I used a plastic container with Saran Wrap on the top. I plan to use it on Sunday. The dough has doubled in size, but I am seeing some golf ball sized bubbles on top. I popped them, but figure that wasn't a good idea?
I'm not sure if this dough is ok to use or not, so that is my first question.
My other questions are:
- I just realized I can use a food processor to mix the dough, so would I need to change any of the ingredients to do this?
- how long should I let the dough rise in the fridge and should I put it there right after mixing?
- if I want to make a double batch and freeze it, what is the best practice.
Again, I will be using Pete's PJ clone recipe.