Author Topic: Pizza Secrets and Pearls  (Read 3346 times)

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Offline bradtri

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Re: Pizza Secrets and Pearls
« Reply #25 on: February 29, 2016, 02:37:34 PM »
#34  Learn to be friends with your dough.  If you treat it unkindly and try to force it to do your will, it will often resist.  Remember that your dough has needs  (get it?  hehe  ;D)


Online Jackie Tran

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Re: Pizza Secrets and Pearls
« Reply #26 on: February 29, 2016, 03:07:37 PM »
#34  Learn to be friends with your dough.  If you treat it unkindly and try to force it to do your will, it will often resist.  Remember that your dough has needs  (get it?  hehe  ;D)

I always talk to my dough. Tell it things like you better give me a good crust and crumb you SOB!  :-D

Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #27 on: February 29, 2016, 03:42:26 PM »
I always talk to my dough. Tell it things like you better give me a good crust and crumb you SOB!  :-D

Or you'll what? Burn it alive?  :-D
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline jbrod074

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Re: Pizza Secrets and Pearls
« Reply #28 on: February 29, 2016, 05:43:33 PM »
might sound cheesy but its the yeast u can do 4 a pizza the pie

Online Minolta Rokkor

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Re: Pizza Secrets and Pearls
« Reply #29 on: March 04, 2016, 05:20:49 PM »
#35) Sticky dough high hydration dough? Don't want to use a 1/4 of your flour to keep it from sticking? No problem!

 Here's a secret.


Remove the lid to the bowl of your dough. Allow the exposed skin to air dry to the point where it is no longer stick.
This may take an hour or two or longer.

Once the exposed skin is dry put the dry side down on semolina flour.

Rub your hands in a tasteless oil. You can choose Soybean oil, canola oil, or warm shortening.
Rub a little bit of oil on the dough and then your hands and fingers

Work dough into desired shape.

Once you plan you go under the dough in the shaping/stretching process. WASH, RINSE, and DRY your hands.
After than go under and finish up.

It's a few extra steps but the pies come out much more round.

Offline Jersey Pie Boy

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Re: Pizza Secrets and Pearls
« Reply #30 on: March 05, 2016, 10:01:53 AM »
Wow, I thought dried out dough was not a good thing. This works?

Online Minolta Rokkor

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Re: Pizza Secrets and Pearls
« Reply #31 on: March 07, 2016, 12:10:28 PM »
Wow, I thought dried out dough was not a good thing. This works?
It has to be superficial. Not really dried out per say.
But let the skin air dry until it feels like it's in the mid to high 50% hydration range.

Offline texmex

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Re: Pizza Secrets and Pearls
« Reply #32 on: March 07, 2016, 12:46:16 PM »
It has to be superficial. Not really dried out per say.
But let the skin air dry until it feels like it's in the mid to high 50% hydration range.

Maybe this works in Virginia, but in this desert...bare skin turns to alligator skin real quick.  Yoy should see my elbows! :-D
Reesa

Offline Jersey Pie Boy

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Re: Pizza Secrets and Pearls
« Reply #33 on: March 08, 2016, 09:45:54 AM »
Superficial..I can do that  :-D

Thanks!

Offline Saabluster

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Re: Pizza Secrets and Pearls
« Reply #34 on: April 07, 2016, 11:06:16 PM »

21) When trying a recipe, try to follow the instructions given as carefully as possible. That is, try not to freelance or make material changes, in either the ingredients or instructions, since such changes can affect the chemistry or physics of the dough, its performance, and the timing of its use. If this is not possible, ask for help before proceeding.


I laughed reading this after I just got through telling you how I didn't exactly follow your recipe. Thanks for being so patient.  ;D

Offline texmex

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Re: Pizza Secrets and Pearls
« Reply #35 on: April 09, 2016, 02:09:38 AM »
I laughed reading this after I just got through telling you how I didn't exactly follow your recipe. Thanks for being so patient.  ;D

Ha! You shall get along just fine here.  So long as you document every excruciating or luscious detail with photos, of course.
Reesa

Offline Saabluster

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Re: Pizza Secrets and Pearls
« Reply #36 on: April 12, 2016, 12:41:53 AM »
Ha! You shall get along just fine here.  So long as you document every excruciating or luscious detail with photos, of course.

Photography is a pastime of mine so that wish shouldn't be too hard to fulfill. I mainly shoot people so I'm gonna have to give it some thought on how to shoot artistic pizza portraits.  ;D


Offline TXCraig1

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Re: Pizza Secrets and Pearls
« Reply #37 on: April 12, 2016, 09:03:40 AM »
I'm gonna have to give it some thought on how to shoot artistic pizza portraits.  ;D

It's helps to start with good looking pizza. Focus on the pizza and the good looking pictures will follow all on their own.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline corkd

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Re: Pizza Secrets and Pearls
« Reply #38 on: April 18, 2016, 09:00:43 PM »
A little too much yeast or starter is better than not enough. You can always slow things down with a fridge. Speeding things up can be messy.