some help

[raedaf2002]

Is there any wrong with these steps when you make the pizza dough?
1.putting the yeast(ADY) , sugar and the sault in the mixer
2.then you put the oil
3.i add warm water and stir them
3. adding the flour

please tell me what the right way if mine not right

thanks

[s00da]

Hi!

I can help you more if you tell me what is happening wrong to your dough or pizza? If you could also provide the recipe you use along with the mixing procedure/time, would be even better.

With regards to the steps you provided, I think there could be some potential mistakes.

First of all, I don't see you mentioning the hydrating of ADY. In order for you to use ADY, you need to hydrate it with about 1/4 cup (taken from the recipe's amount of water) of warm water (105 F) and let it activate for 10 minutes. By that time, it should be foamy and have a nice yeasty smell. If this doesn't happen, it means your ADY has gone bad and you need a new one. You should also start by putting the recipe's amount of water in the mixer's bowl, completely dissolve the salt and sugar together. You can then add the oil, some of the flour and mix until your dough is still very wet like a batter where then you add your hydrated/activated ADY. Mix for a minute and then add the rest of the flour and continue your kneading procedure.

I hope that helped.

Saad

[Pete-zza]

Saad,

raedaf2002 is a professional pizza operator who has started several threads that appear to be related to a common set of problems. The most substantive of those threads appears to be this one: http://www.pizzamaking.com/forum/index.php/topic,9279.msg80261.html#msg80261. Since raedaf2002 has not replied to my last post in that thread, I have no idea as to whether this thread applies to the same recipe. But if raedaf2002 is talking here about the same recipe, your advice on the rehydration of the ADY would have to be modified to use about a half-cup of water to rehydrate the ADY.

As for combining the salt, yeast and sugar in the mixer bowl at the same time, that is not considered good practice. Tom Lehmann specifically says so at his PMQ Think Tank post at http://thinktank.pmq.com/viewtopic.php?p=44454#44454. The basic dough preparation and management protocol that raedaf2002 should be following, including when to add the oil, is the one from Tom Lehmann at Reply 18 at http://www.pizzamaking.com/forum/index.php/topic,7499.msg64554.html#msg64554, except that it will have to be modified to reflect the use of ADY instead of IDY (or fresh yeast), use a water temperature to yield a finished dough temperature of 75-80 degrees F, and to substitute sheet pans or trays, if that is what raedaf2002 is using, instead of dough trays. Since it isn't entirely clear what type of pizza raedaf2002 is making, it may also be necessary to make adjustments in mixer times.

Peter