Author Topic: How to make this dough?  (Read 850 times)

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Offline pythonic

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How to make this dough?
« on: March 07, 2014, 02:35:21 PM »
Menu says traditional Italian Style thick crust pizza.  Dough is made fresh daily and hand rolled to size. 

Is it like double dough?

Place is called WA-PA-GHETTI'S PIZZA in Wheeling, IL.
If you can dodge a wrench you can dodge a ball.


Offline Mmmph

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Re: How to make this dough?
« Reply #1 on: March 07, 2014, 04:17:31 PM »
Check this video @ 18 seconds.
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Offline pythonic

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Re: How to make this dough?
« Reply #2 on: March 07, 2014, 08:01:31 PM »
Check this video @ 18 seconds.

Thanks Mmmph.  That gives me the build, now I just need a dough formulation that resembles it.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Mad_Ernie

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Re: How to make this dough?
« Reply #3 on: March 08, 2014, 05:45:50 PM »
Thanks Mmmph.  That gives me the build, now I just need a dough formulation that resembles it.

Nate

Judging by the looks, I would say you want to start with a New York-style dough, or perhaps a recipe that would clone a Colorado mountain pizza, ala Beau Jo's, and see where that takes you.

http://www.pizzamaking.com/forum/index.php?topic=18368.msg195547#msg195547

Good luck,
-ME
« Last Edit: March 08, 2014, 05:47:40 PM by Mad_Ernie »
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Online TXCraig1

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Re: How to make this dough?
« Reply #4 on: March 08, 2014, 10:05:31 PM »
Looks really high fat (shortening) - kind of someplace between NY style and pie crust.
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