Author Topic: Weird problem when balling the dough?  (Read 99 times)

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Offline Pizza-Dude

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Weird problem when balling the dough?
« on: Yesterday at 05:41:33 PM »
So... here is my workflow:

Make dough.
Let sit for about 2-3 hours.
Ball and toss into individual tupperwares.
Ferment for ~2-3 days.
Plop the dough out of the tupperware.
****BALL THE DOUGH***
Let it sit, covered, for about 2 hours to warm up.
Open and bake.

The balling the dough is my problem. When I do it, I am left with this weird... bellybutton... on the part of the dough that touches the "floor" and gets rolled around. Who can explain the best thing to do? Is my workflow off? Is something else going on?

The problem is that when I open the dough up, the bellybutton turns into this weird super thin portion that then shreds and sticks, etc.

Really stinks!


Offline Tscarborough

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Re: Weird problem when balling the dough?
« Reply #1 on: Yesterday at 05:43:27 PM »
Don't re-ball it after removing it from the tupperware, it should be balled before you put in in.

Offline TXCraig1

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Re: Weird problem when balling the dough?
« Reply #2 on: Yesterday at 05:43:36 PM »
Why are you reballing before baking?
I love pigs. They convert vegetables into bacon.

Offline Pizza-Dude

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Re: Weird problem when balling the dough?
« Reply #3 on: Yesterday at 06:41:55 PM »
I thought I was supposed to?

Instead, do I just plop it over (round side down), flip it so the "bottom" is on the bottom (sitting in a bit of flour because otherwise it would be "wet"?)...

then let it sit until it's RT and open and cook?

Offline TXCraig1

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Re: Weird problem when balling the dough?
« Reply #4 on: Yesterday at 06:56:44 PM »
I'd leave it in the tub until it was time to bake and then dump it into some flour and open.
I love pigs. They convert vegetables into bacon.

Offline Pizza-Dude

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Re: Weird problem when balling the dough?
« Reply #5 on: Yesterday at 07:20:52 PM »
ah so let it warm up in the tupperware? It's normally way easier to flop out when it is cold.

Offline cylint

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Re: Weird problem when balling the dough?
« Reply #6 on: Yesterday at 07:24:19 PM »
i let it cold rise in the rub, then take it out as is and let it sit in saranwrap to warm up for 2 hours...i used to reball and then let it warm up but that gave me a bunch of problems in trying to make a round pizza.

Offline deb415611

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Re: Weird problem when balling the dough?
« Reply #7 on: Yesterday at 07:32:02 PM »
ah so let it warm up in the tupperware? It's normally way easier to flop out when it is cold.

I turn mine upside down on some flour and let gravity take over.  It will come out of the tupperware, just be patient.

Offline Tscarborough

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Re: Weird problem when balling the dough?
« Reply #8 on: Yesterday at 08:45:06 PM »
If your hydration is above 60-odd percent there is no need to let it hit RT.  Mine sit outside the fridge for a maximum of 5-10 minutes before they are skins, and if I have a runner, they go straight from fridge to bench.  This is only good for high hydration doughs, though, I think mine range up into the high 60s, low 70s.

You need to experiment to find what works with your environment and workflow, though.