Author Topic: Input on my Dough Recipe Please!  (Read 1176 times)

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Offline sleepnbag

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Input on my Dough Recipe Please!
« on: April 03, 2013, 10:46:27 PM »
Hello, (Newbie here)

After playing around with various recipes over the last few years, (I’m the type that can’t leave well enough alone) this seems to be the one that fit’s me best. (Easy and seems to be pretty consistent. Flavor is pretty good too)
However, I am looking for some information and suggestions as to how I might “Tweak it” to make it even better, as I truly don’t know “What” or “Why” I am doing what I do to make it.

4 grams active dry yeast
455 grams cup hot tap water
12 grams salt
700 grams bread flour
5 grams brown sugar

Directions:
*In a warmed mixing bowl, dissolve yeast, salt and brown sugar in warm water. (About a minute or two)
*Add flour.
*Mix on speed 2 with the flat beater attachment for about 1 minute.
*Insert dough hook and continue on speed 2 for 15 minutes.
*Remove dough and work it by hand to form a ball.
*In a glass bowl, add a bit of olive oil and place dough in bowl, turning it a couple times to coat with oil.
*Cover with plastic wrap and let rise for about 1-1/2 hours or until it doubles in size
*Punch down and divide into 8 pieces. (Wrapping them in plastic wrap
*Refrigerate overnight.
*Makes 8 personal size pizzas. (Or 3 regular size)


Some particular questions I have in regards to this recipe…..
1.   What is the “Hydration” of this dough? (Or any details about the “scientific make-up” – you know the stuff that makes it “sound cool” )
2.   What style dough is this? (I’m assuming Neapolitan?? American? – I use it on the grill or in the oven at high temp.)
3.   Am I doing it right by letting it rise prior to refrigeration or should I be going straight to the reefer?
4.   How many days are optimal for leaving it in the refrigerator?
5.   Would adding any olive oil or melted butter to the recipe add any flavor?

Lot’s of knowledge on this site, so thank you all for allowing me to absorb yours!

SB


Offline Bill/SFNM

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Re: Input on my Dough Recipe Please!
« Reply #1 on: April 04, 2013, 01:05:07 AM »

1.   What is the “Hydration” of this dough? (Or any details about the “scientific make-up” – you know the stuff that makes it “sound cool” )




1. 455 gram water / 700 grams flour = 65% hydration

Offline Pizzaboyo

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Re: Input on my Dough Recipe Please!
« Reply #2 on: April 04, 2013, 06:22:56 AM »

(Or any details about the “scientific make-up” – you know the stuff that makes it “sound cool” )

Your a man after my own heart sleepnbag, I love it  :-D
An Irishman is never drunk as long as he can hold onto one blade of grass and not fall off the face of the earth.

Offline The Dough Doctor

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Re: Input on my Dough Recipe Please!
« Reply #3 on: April 04, 2013, 08:10:57 AM »
SB;
Here's your formula in bakers percent:
Flour 100%
Active dry yeast .57%
Water 65%
Salt 1.71%
Brown sugar .71%

Ingredient weight divided by the flour weight X 100 = bakers percent.
A couple of suggestions:
Yeast: Hydrate the ADY in 100 to 105F water without the sugar and salt for improved yeast performance. At the same time allow the yeast to hydrate for about 10-minutes before adding it to the mixing bowl.
Dough Temperature: Get yourself a cheap thermometer to measure and record your dough temperature. This will help you to control the rate of fermentation as you continue to experiment with your dough. Decide what temperature is presently working best for you and then strive to maintain that temperature with future doughs.
The addition of some olive oil or butter would add another dimension of flavor to the finished crust. I would add about 2% or (700-grams flour X 2 (press the "%" key and read 14-grams in the display window) You can always experiment with this level to see what you like best.
Without knowing your actual finished dough temperature I cannot say how long your dough can be refrigerated for, but with the small size pieces you are making, I would guess that the dough should be good for 2 to 3-days in the fridge, possibly more.
As for the type, I would say from the formulation you have an American style thin crust that is leaning slightly toward Neapolitan (due to the higher absorption).
Have fun and some good eating while experimenting!
Tom Lehmann/The Dough Doctor

Online Pete-zza

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Re: Input on my Dough Recipe Please!
« Reply #4 on: April 04, 2013, 08:53:05 AM »
sleepnbag,

Can you tell us what size pizzas you make with the two dough ball weights you use?

Peter

Offline sleepnbag

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Re: Input on my Dough Recipe Please!
« Reply #5 on: April 04, 2013, 10:55:16 AM »
We always make small pizzas because the kids like putting on their own topings. this makes 8 small pizzas. (i'm guessing 6-8" in size)

Online Pete-zza

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Re: Input on my Dough Recipe Please!
« Reply #6 on: April 04, 2013, 04:04:08 PM »
sleepnbag,

To add a bit more granularity to the baker's percent version of your recipe, for eight dough balls, here it is:

Bread Flour (100%):
Water (65%):
ADY (0.57143%):
Salt (1.7143%):
Brown Sugar (0.71429%):
Total (168.00002%):
Single Ball:
700 g  |  24.69 oz | 1.54 lbs
455 g  |  16.05 oz | 1 lbs
4 g | 0.14 oz | 0.01 lbs | 1.06 tsp | 0.35 tbsp
12 g | 0.42 oz | 0.03 lbs | 2.15 tsp | 0.72 tbsp
5 g | 0.18 oz | 0.01 lbs | 1.67 tsp | 0.56 tbsp
1176 g | 41.48 oz | 2.59 lbs | TF = N/A
147 g | 5.19 oz | 0.32 lbs
Note: Dough is for eight dough balls, each weighing 5.19 ounces/147 grams

For an 8" pizza, the corresponding thickness factor is 5.19/(3.14159 x 4 x 4 ) = 0.10325. That value would apply to some NY street style pizzas although that style typically uses either no sugar or table sugar (sucrose), not brown sugar, and you will rarely see a hydration of 65% for that style, especially for a bread flour. If you make 6" pizzas, the thickness factor jumps to 5.19/(3.14159 x 3 x 3) = 0.1836. That takes the pizza far out of the realm of a NY style or American style or just about any other, thicker, style.

If you want to add 2% olive oil as Tom suggested while keeping the dough ball weight at 5.19 ounces and keeping the rest of the baker's percents the same, the dough formulation changes to look like this:

Bread Flour (100%):
Water (65%):
ADY (0.57143%):
Salt (1.7143%):
Olive Oil (2%):
Brown Sugar (0.71429%):
Total (170.00002%):
Single Ball:
691.76 g  |  24.4 oz | 1.53 lbs
449.65 g  |  15.86 oz | 0.99 lbs
3.95 g | 0.14 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
11.86 g | 0.42 oz | 0.03 lbs | 2.12 tsp | 0.71 tbsp
13.84 g | 0.49 oz | 0.03 lbs | 3.07 tsp | 1.02 tbsp
4.94 g | 0.17 oz | 0.01 lbs | 1.65 tsp | 0.55 tbsp
1176 g | 41.48 oz | 2.59 lbs | TF = N/A
147 g | 5.19 oz | 0.32 lbs

For 2% butter, this is what the dough formulation becomes:

Bread Flour (100%):
Water (65%):
ADY (0.57143%):
Salt (1.7143%):
Brown Sugar (0.71429%):
Butter (2%):
Total (170.00002%):
Single Ball:
691.76 g  |  24.4 oz | 1.53 lbs
449.65 g  |  15.86 oz | 0.99 lbs
3.95 g | 0.14 oz | 0.01 lbs | 1.05 tsp | 0.35 tbsp
11.86 g | 0.42 oz | 0.03 lbs | 2.12 tsp | 0.71 tbsp
4.94 g | 0.17 oz | 0.01 lbs | 1.65 tsp | 0.55 tbsp
13.84 g | 0.49 oz | 0.03 lbs | 2.93 tsp | 0.98 tbsp
1176 g | 41.48 oz | 2.59 lbs | TF = N/A
147 g | 5.19 oz | 0.32 lbs

As an alternative to the above, you can just add the oil or butter to your existing recipe and scale the dough balls to 5.19 ounces. With bowl residue losses, you will perhaps end up with dough balls weighing around 5 ounces. If you elect to use butter, technically you should reduce the amount of the formula water to compensate for the fact that regular salted butter typically contains about 15.7 percent water (or 17.9% for unsalted butter). However, for the amount of dough you would be making and with the amount of butter you would be using, I wouldn't worry about adjusting the amount of formula water. But since you indicated an interest in the "cool" "scientific make-up", if you were to make the adjustment you would reduce the formula water to 447.48 grams for salted butter and to 447.17 grams for unsalted butter. Is that "cool" enough for you? :-D

Peter

Offline sleepnbag

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Re: Input on my Dough Recipe Please!
« Reply #7 on: April 04, 2013, 07:48:45 PM »
That's pretty darn cool!
...so, do I go straight to the fridge or let it rise on the counter for a while?

Online Pete-zza

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Re: Input on my Dough Recipe Please!
« Reply #8 on: April 04, 2013, 08:01:52 PM »
...so, do I go straight to the fridge or let it rise on the counter for a while?


sleepnbag,

Your question was recently addressed to Tom here:

http://www.pizzamaking.com/forum/index.php/topic,24284.msg246274.html#msg246274

Peter

Offline sleepnbag

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Re: Input on my Dough Recipe Please!
« Reply #9 on: April 10, 2013, 11:15:53 PM »
Thanks for all the info! I made some pizzas adding Olive Oil and letting the yeast sit longer in the warm water prior to mixing. It definetly gave it a better rise.
..making small improvments all the time...