Author Topic: What about this dough?  (Read 1189 times)

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Offline tomerus

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What about this dough?
« on: May 29, 2013, 05:55:11 AM »
HI guys,

New on this forum and have some questions.. tomorrow I`ll receive my kettlepizza and would like to try some more neopolitan pizza style.

This is the dough I`m currently using.. http://www.jamieoliver.com/recipes/uncategorised-recipes/pizza-dough
Is that one ok? I`m using it for quite some time now. Never used another. Is their a better dough out there for my kettlepizza which ofcourse gets hotter then my electric oven? Thank you


Offline Bill/SFNM

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Re: What about this dough?
« Reply #1 on: May 29, 2013, 07:28:00 AM »
I don't know anything about the kettlepizza, but can tell you that sugar and oil are problematic if trying to make neapolitan-style crusts at high temps. Also, rolling the dough out is not recommended.

Offline tomerus

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Re: What about this dough?
« Reply #2 on: May 29, 2013, 07:59:24 AM »
Thank you! Can you give me a Neopolitan dough when I`ll use 1KG of "00" flour every time?
ps. I`m tryin to say goodbye to the rolling pin but when I try making a pizza round by hand I get frustrated to say the least and the pizza lands anywhere but not in the oven..