Author Topic: WANTED: NY pizza dough recipe for screen (NO KA flour access)  (Read 5753 times)

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Offline mgsimms

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Re: WANTED: NY pizza dough recipe for screen (NO KA flour access)
« Reply #40 on: November 16, 2007, 09:50:36 PM »
Hi Peter
Bin referred to the storage container. Pizza on the screen directly on bottom oven rack (w/o stones).
My rest period (autolyse) really didnt do anything..I'm not sure if I maybe should have combined it with less flour THEN rested, then combined more flour afterwards.

Will adding more water make the dough less "stiff"?
matt


Offline Pete-zza

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Re: WANTED: NY pizza dough recipe for screen (NO KA flour access)
« Reply #41 on: November 16, 2007, 10:40:11 PM »
Matt,

It's somewhat a small point, but the dough ball will warm up faster outside of a cold container just out of the refrigerator than in it.

Sometime you might want to try the middle oven rack position so that the pizza isn't as close to the bottom oven element. That might help produce a softer crust.

Using more water should produce a softer dough.

Peter

Offline mgsimms

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Re: WANTED: NY pizza dough recipe for screen (NO KA flour access)
« Reply #42 on: November 18, 2007, 01:29:48 PM »
Peter,
What about ratios of yeast? Wouldnt yeast make a softer /poofier crust?
Matt

Offline Pete-zza

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Re: WANTED: NY pizza dough recipe for screen (NO KA flour access)
« Reply #43 on: November 18, 2007, 02:26:34 PM »
What about ratios of yeast? Wouldnt yeast make a softer /poofier crust?

Matt,

Yes, so long as you don't use too much yeast and too long a fermentation period. Otherwise, the dough can overferment and not produce a good rise. If you find that you aren't getting the degree of rise you want, you should by all means experiment with using more yeast, especially if it is cold where you are in Canada. But remember that yeast is only one component of a good oven spring. You also need a properly developed gluten structure and enough moisture trapped in the dough to be converted to steam, and the proper bake protocol (e.g., using a hot stone, high oven temperature, etc.)

Peter

Offline mgsimms

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Re: WANTED: NY pizza dough recipe for screen (NO KA flour access)
« Reply #44 on: November 19, 2007, 08:13:22 AM »
Hi Peter,
I will attempt to put a little bit more water in the next time I make pizzas.
Matt

Offline sssmasi

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Re: WANTED: NY pizza dough recipe for screen (NO KA flour access)
« Reply #45 on: December 03, 2007, 02:50:39 PM »
if you live by a costco they have good flour. i believe its robin hood... its in a big bag... the important thing is that its called "keynote 39" its meant for pizza and bread. works really well if u cant get KA. (i live in canada myself)