Author Topic: My thoughts on pizza dough  (Read 4907 times)

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Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #25 on: March 28, 2016, 12:09:34 PM »
Hi,

I use 1lb of sugar for a 50lb bag of flour,  same as salt.  So that would be 2% off the top of my head.

Nice site you have there,  the dough generator.  I hadn't seen it before.   Good work!

Offline invertedisdead

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Re: My thoughts on pizza dough
« Reply #26 on: March 28, 2016, 12:25:49 PM »
Andrew,

What's your fermentation schedule? Do you bulk or go direct to balls?
Ryan

Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #27 on: March 28, 2016, 12:28:36 PM »
I go directly to balls.  On a 50lb bag of flour,  my goal is to ball up all dough and get them in the fridge in under 10 minutes. Cold ferment 24 -  48 hours.

Offline invertedisdead

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Re: My thoughts on pizza dough
« Reply #28 on: March 28, 2016, 02:34:47 PM »
I go directly to balls.  On a 50lb bag of flour,  my goal is to ball up all dough and get them in the fridge in under 10 minutes. Cold ferment 24 -  48 hours.

Is this based on restaurant efficiency or do you feel this is the best for taste as well?

« Last Edit: March 28, 2016, 02:50:27 PM by invertedisdead »
Ryan

Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #29 on: March 28, 2016, 07:51:39 PM »
Is this based on restaurant efficiency or do you feel this is the best for taste as well?
For me,  everything starts and ends with dough quality.  I feel this method is the best for taste.  Restaurant efficiency always takes a back seat to taste and quality.

Online tinroofrusted

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Re: My thoughts on pizza dough
« Reply #30 on: March 28, 2016, 08:55:19 PM »
Hi,

I just came upon this -I ALWAYS use sugar in my dough formulas.  The dough generator website is wrong - probably dropped out the sugar by accident.

I fixed the recipe on the dough generator.  Sorry about the error.

Offline Giggliato

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Re: My thoughts on pizza dough
« Reply #31 on: March 29, 2016, 08:44:50 PM »
Hey that's the same recipe I use lol!

At the moment I let the dough bulk ferment on the bench for however long it needs since I'm usually doing a short (4 hour) room temperature fermentation. We have a lot of full batch unexpected pizza parties. The dough can last for days in the fridge though.


 

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