6 hour dough....need some help????

[Jackitup]

Going to make a couple pies tonite and want to know from you all what would be the 'best' 6 hour dough to go with. I'm guessing a Lehman's fast dough of some sort. What do you all got for me.
Jon

[Pete-zza]

Jon,

You might want to take a look at the collection of "emergency" dough formulations that I put together at http://www.pizzamaking.com/forum/index.php/topic,8297.0.html. Most of the dough formulations in that collection have a window of usaability of about 4 hours but if you lower the amount of yeast and/or use cooler water, you should be able to push the window out another couple of hours or so. You might also be able to use a combination of room temperature fermentation and cold fermentation, but allow enough time for the dough balls to warm up before using.

From what I have been told, one of the most popular dough recipes in the abovementioned collections is the Y-Town recipe under the General heading.

Peter

[Jackitup]

Have you tried Steve's Quick and Easy formula?? http://www.pizzamaking.com/forum/index.php/topic,2790.0.html That one caught my eye. Usually plan things better but this one kinda popped up. Gotta run to the store right now though...
Jon

[Pete-zza]

Have you tried Steve's Quick and Easy formula?? http://www.pizzamaking.com/forum/index.php/topic,2790.0.html That one caught my eye.

Jon,

Yes, I have, and it is a good recipe. However, the recipe is for a high hydration dough (around 69%) that is made in a food processor and does not call for any punch and folds and the like to more fully develop the gluten and to make the dough dryer and more manageable as a result (although the food processor does a pretty good job with the gluten development and the rest period helps the flour absorption). I don't recall offhand how the dough behaved in my food processor (a 14-cup Cuisinart). Usually I avoid using the food processor with hydration values above about 65%. Also, the recipe calls for high gluten flour, which should help a bit with the crust coloration. Often, short-term, or "emergency", doughs do not develop a lot of crust coloration in the finished crust because it takes a fair amount of time for sugars to be released from the damaged starch or for any added sugars, such as table sugar, to be converted to simple sugars to participate in the Maillard reactions. For these reasons, I often use honey in the dough instead of sucrose (table sugar).

Peter

[Jackitup]

That's the one I went with so we'll see. It's had about a 45 minute autolyse, now to add the salt and yeast. Making a double batch for 2 pies tonite, I'll try to snap a couple pics.
Thanks Peter
Jon

[Pete-zza]

Jon,

Out of curiosity, how did Steve's recipe turn out?

Peter

[Jackitup]

Hey Peter,
Sorry for the delay. Been off the chain busy at the hospital. Ain't had much time for nothing except ICU kids. The busy season is here!! Anyway, yse, it was very, very, good. This will be one of my "go to" crusts for sure, everone loved it. Made a double batch, 1st pie with jalapenos, soprasetta, dried salame, mushrooms and basil. Put 2nd crust in the fridge and made a basil/cheese pie with Stanilaus sauce. Both pies and crust....outstanding. Be trying this crust again this week when I got a few days off. Just finishing 8, 12 hour nites in a row..........whew, time for a big, fat, brandy!!!
Jon

ps.....Thank you Steve for the great recipe.

http://i186.photobucket.com/albums/x41/Jackitup1/StevesQuickEasyNYPie1.jpg?1298884602
http://i186.photobucket.com/albums/x41/Jackitup1/StevesQuickEasyNYPie2.jpg?1298884758
http://i186.photobucket.com/albums/x41/Jackitup1/StevesQuickEasyNYPie3.jpg?1298884808
http://i186.photobucket.com/albums/x41/Jackitup1/StevesQuickEasyNYPie4.jpg?1298884842
http://i186.photobucket.com/albums/x41/Jackitup1/StevesQuickEasyNYPie5.jpg?1298884871

[Pete-zza]

Jon,

Thank you for the photos. Now I can see why you liked the recipe.

Did you end up using a food processor and, if so, did you have any problems with the high hydration dough in the food processor? Also, what brand and type of flour did you use and what were the sizes of the pizzas?

Peter

[Jackitup]

Peter,

I used Kyrol HG flour, food processor just as direct by Steve, dough was quite wet but if plenty of flour is used it's managable. Stretched it onto a screen and into a 550 oven. When it was "just" done enough to slide off the screen safely i did just that and onto the stone to finish. Haven't replaced my wooden peel since breaking it. The pies were about 17 inches. This week I want to try it in the KA stand mixer and give it a good 15 minute whoopin like I would with ciabatta bread. Always tweekin and playin........1 more 12 hour shift in the PICU and I'm free for 6 days.....WOOHOO

Jon

Oh, and the food processor was a little sticky with the dough but not bad. I have a KA food processor and it handles stuff very well. That's why I took a Cuisinart back because dough would leak around the blade and under the bowl and make a gummy mess. KA is a much better product in my opinion

[Pete-zza]

Oh, and the food processor was a little sticky with the dough but not bad. I have a KA food processor and it handles stuff very well. That's why I took a Cuisinart back because dough would leak around the blade and under the bowl and make a gummy mess. KA is a much better product in my opinion

Jon,

I'm glad you added the above statement to your post. I have a Cuisinart food processor and wouldn't think to use it for a roughly 69% hydration dough, for the very reason you mentioned.

Enjoy your time off. I'm sure you earned it.

Peter