Author Topic: commercial dough making  (Read 12295 times)

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Re:commercial dough making
« Reply #25 on: July 15, 2004, 09:06:12 PM »
Todays dough was still not to my satisfaction, but improving. added 1 oz more sugar, can't say I really noticed the pizza browning more. I did brush the edge w/ oil which gave it a golden color. Made the dough balls 16 oz. which gave me more to work with and helped me not get spots that were too thin.(NO ROLLING PIN)
I like the idea of mixing the dough, letting it rise 2 hours room temp. and then weighing ,making dough balls and chilling them overnight. It seems logical that smaller amounts of dough will "do it's thing" easier than a huge bowl full. That will be tonights project.
Today I let the dough balls reach room temp before using them. That helped make it more pliable ! Will try adding 1 oz more oil  tomorrow if it still feels "tough".

It's reassuring to have feedback. I wanna feed our friends and neighbors and make a profit. But, QUALITY first, profit will come in it's own time. THANKS!!!

Offline DKM

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Re:commercial dough making
« Reply #26 on: July 17, 2004, 10:33:37 PM »
Hey kingofcash e-mail me please.  It can be found in my profile.

I'm on too many of these boards