Author Topic: Plz Help! Confused about one Big question regards to stretch  (Read 443 times)

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Offline Sawyer

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Plz Help! Confused about one Big question regards to stretch
« on: February 13, 2014, 02:54:57 AM »
Hi everyone Im new here. About five years ago I used to do part-time job in a Domino's of Aussie for two years and found out instead of stretching dough after cold ferment, Domino's stretch balls and put them into pans before cold fermentation which is a good way to save time when a order comes.
I love pizza so much and recently I'd like to open a pizzeria by my own. Here is my question: with over twenty times pizza-making tries at home, I found out stretching after cold ferment gives pizza a better taste than do stretch before cold ferment. How could I improve the taste if stick with stretching dough before cold ferment way?

This is my dough formula for a 9 inch pizza
Flour (100%):    147.06 g  |  5.19 oz | 0.32 lbs
Water (58%):    85.29 g  |  3.01 oz | 0.19 lbs
IDY (0.75%):    1.1 g | 0.04 oz | 0 lbs | 0.37 tsp | 0.12 tbsp
Salt (1.75%):    2.57 g | 0.09 oz | 0.01 lbs | 0.54 tsp | 0.18 tbsp
Sugar (4.5%):    6.62 g | 0.23 oz | 0.01 lbs | 1.66 tsp | 0.55 tbsp
Butter/Margarine (5%):    7.35 g | 0.26 oz | 0.02 lbs | 1.55 tsp | 0.52 tbsp
Total (170%):   250 g | 8.82 oz | 0.55 lbs | TF = N/A

I'm from China and my english still sucks plz dont judge me plz :'(


Offline Kale dog

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Re: Plz Help! Confused about one Big question regards to stretch
« Reply #1 on: February 14, 2014, 02:59:21 PM »
I'd suggest letting your dough rest for 30 minutes after mixing (to let gluten relax)  and then stretch it before putting in cold ferment   :chef:
*Sigh*

Offline pythonic

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Re: Plz Help! Confused about one Big question regards to stretch
« Reply #2 on: February 14, 2014, 03:59:14 PM »
Here you go.  Let the dough rise for 45mins then do the first pan stretch.  Cover and let rise again for 1 hour.  Then stretch again, cover and put into fridge.    This is how they did it at Sarpinos at least.
If you can dodge a wrench you can dodge a ball.

Offline Sawyer

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Re: Plz Help! Confused about one Big question regards to stretch
« Reply #3 on: February 16, 2014, 09:03:19 PM »
I'd suggest letting your dough rest for 30 minutes after mixing (to let gluten relax)  and then stretch it before putting in cold ferment   :chef:
Cheers!

Offline Sawyer

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Re: Plz Help! Confused about one Big question regards to stretch
« Reply #4 on: February 16, 2014, 09:04:01 PM »
Here you go.  Let the dough rise for 45mins then do the first pan stretch.  Cover and let rise again for 1 hour.  Then stretch again, cover and put into fridge.    This is how they did it at Sarpinos at least.
Thank you and I gonna try it tonight :)