Dough prep for an event

Started by Chikblaow, July 17, 2020, 04:38:34 PM

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Chikblaow

Hello

If I was wanting to make 100 dough balls that were to last 8-10 hours, would I need to make 2 batches that are ready to use at different times or would the same dough that was ready to use at the start of the day still be good to use in hour 10?

megan45

Given the right dough formulation, sufficient experience, proper dough management, and a temperature controlled environment, a single batch could still be viable at 10 hours. Absent one or more of those criteria, it's highly unlikely.

Quebert

temp control would be the key as already stated, and unless you live somewhere where it's very cool that isn't going to happen on it's own.  100's a lot of balls, I don't know the space requirements for that many, but a good insulated cooler would be the cheapest way to regulate the temp I could think of. Of course with 100 you'd probably need multiple coolers or one super ginormous one.  In So Cal making pizzas in the evening and working fast. I can only get about 7 NY style 6 minute bakes done before my dough balls start to become really difficult to open and work with.  After 9, forget about it. This is with the balls coming out of a fridge, given 90-120 minutes to come to a usable temp. Then immediately starting to make pizzas one after another.  Now I'm not pizza expert, and I'm sure a master could still manage well past the point where I start to fail. But after that 7th pizza the difficulty level goes from 0 to 7. if you're making 90 second Neo pizzas you're not hitting 100 where I'm at, probably 35 would be pushing it.

It says you're in the UK, never been but I've heard it's always cold and overcast there lol. You might be able to get well past where I can, but 100 would be impossible without some sort of cooler.  I'm interested in what you figure out here.  I'm in a similar, although much smaller (24 balls) planning situation right now myself.

QwertyJuan

Quote from: Chikblaow on July 17, 2020, 04:38:34 PM
Hello

If I was wanting to make 100 dough balls that were to last 8-10 hours, would I need to make 2 batches that are ready to use at different times or would the same dough that was ready to use at the start of the day still be good to use in hour 10?

The question is... do you have access to a fridge?? If so?? No problem at all. Otherwise?? One batch being good for a 10 hour span?? Never. My dough is good for about 4 hours(ish) from the time is "ALMOST" ready to go... until it's "ALMOST" shot. If you have a fridge?? You're golden. No issues at all.

scott r

#4
I have made a single batch work over the course of 6 hours with the early and late pies all turning out really good, but you need to use a TINY amount of yeast and room temp ferment it for at least 24 hours if not 2 days.  You could probably successfully do a 10 hour span with very little yeast and a 3 day rise.  This is uncharted territory for me, but I think it can be done.  Its a risky situation, though, as if something goes a little wrong (old yeast, unaccounted for temperature swings) your gonna be in trouble.  Higher temps are going to make your window smaller, so hopefully you live somewhere fairly cool, or will be indoors.  I would probably just make 2 batches or find a fridge.  If you feel good about knowing what your room temps will be I say go for it, but make sure you do some test runs with the same yeast you will be using for the event.

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Yael

regarding what has been said above, if you don't have access to a fridge then 2 batches may be the best solution.
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