why does my dough look like it does?

[mkevenson]

My dough after fermenting and just before opening looks very similar to the 1st pick, minus the large bubble.
I want to know why it doesn't look like the dough that Tony has on the counter in his video.
Do most of your doughs prior to opening look like mine or Tony's? If you have pics please share.

mark

ۻ

[Qarl]

It's a tumor!

<a href="http://www.youtube.com/watch?v=OaTO8_KNcuo" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=OaTO8_KNcuo</a>

[mkevenson]

It's a tumor!

http://www.youtube.com/watch?v=OaTO8_KNcuo

LOL!!! Mine don't have the TUMMA,

[adletson]

The dough pictured above is exactly what mine looks like when I take it out to warm up on the counter.

[Tscarborough]

The doughs in the video have been floured and shaped, they are not straight from the proofing container.

[mkevenson]

The doughs in the video have been floured and shaped, they are not straight from the proofing container.

Hmmm, even when I see videos of dough balls being taken out of proofing containers, in a commercial setting, they are more formed than mine and others I suspect, in the home setting.
Anyone else have pics of theirs coming out of the proofing containers?

Mark

[Tscarborough]

I couldn't find any pics of them out of the containers, but here are some ready to come out. 

[mkevenson]

Thanks, very similar to mine when having done a cold ferment.


Mark

[waltertore]

high volume pizza places tend to make a pretty forgiving dough that is often not fermented overnight and if so it tends to be on the dry side.  Your dough looks more on the wet side (?) which is  more difficult to make perfect circle pizzas with and to do all the fancy spinning that is so hip today.  Also if you put a on the wet side dough  in the fridge warm it will rise with bubbles as the days go on.  I use cool water for my dough balls and then they go in the white dough boxes and in the fridge for a day and up to a week.  The fridge temp will also affect how much they rise on the slow cold ferment.  I think lots people making pies at home don't realize how good a home pizza can be and often it is better than most well know pizzarias.  Having the nice deck ovens is a great assett but not necessary to make a great pie.   Big shops are all about consistency with high volume.  The small pizzerias I grew up in in the NJ/NYC area were more like a home vibe than the frenzied scene  I see today in most of the shops.  The bottom line is how it tastes.  Walter

here is a video that reminds me of how pizza was made that I grew up in.  I am talking the process of speed and detail not necessarily the actual pie/ingredients.

Di Fara Pizza ...Pulling Pizza With Bare Hands