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  • #41 by carl333 on 01 Jan 2015
  • I have some leftover pizza dough sitting in the fridge, what to do what to do. Stumbled across garlic knots here and wondering if I should proof the dough on the counter 1st for a couple of hours, roll, cut then form the knots, or roll the cold dough, cut, form and then proof on the counter then pop them in the oven. Using an emergency type dough same day that's been sitting in the fridge for 24 hrs. tks
  • #42 by TXCraig1 on 01 Jan 2015
  • #43 by carl333 on 01 Jan 2015
  • These were really good: http://www.pizzamaking.com/forum/index.php/topic,17511.0.html

    Nice recipe for leftover dough, def looks inviting. Don't have buf moz and need to stay clear from another pizza day. My wife is getting a bit fed up with my pizzza dough experiments and eating pizzas. lol. Me, i can eat pizza every day.
  • #44 by TXCraig1 on 01 Jan 2015
  • Don't have buf moz

    Stuff them with whatever you have. Who cares what it is. It will be good.
  • #45 by carl333 on 01 Jan 2015
  • Stuff them with whatever you have. Who cares what it is. It will be good.

    wondering if I should proof the dough on the counter 1st for a couple of hours, roll, cut then form , or roll the cold dough, cut, form and then proof on the counter stuff then pop them in the oven
  • #46 by TXCraig1 on 01 Jan 2015
  • It wouldn't hurt to warm it up some, but if it's fully fermented, you can go with it as is.
  • #47 by norma427 on 01 Jan 2015
  • Carl,

    There are many uses for leftover dough balls.  I used to make garlic knots, and other things from frozen doughs, or doughs that might have fermented too much, or from regular doughs balls.  I showed what I did for garlic knots at Reply 442 http://www.pizzamaking.com/forum/index.php/topic,9908.msg98110.html#msg98110 

    Norma
  • #48 by carl333 on 01 Jan 2015
  • Carl,

    There are many uses for leftover dough balls.  I used to make garlic knots, and other things from frozen doughs, or doughs that might have fermented too much, or from regular doughs balls.  I showed what I did for garlic knots at Reply 442 http://www.pizzamaking.com/forum/index.php/topic,9908.msg98110.html#msg98110 

    Norma

    Hello Norma, Tks for the reply and your ideas on leftover dough.  I did make some knots today and they looked very muck like yours. I have read many of your posts on your trials, tribulations and pizza experiments. I see the link you sent me to was actually started for a preferment for Lehmann NY style... That was some time back. Are you currently using commercial yeasts or starters in your market pizza?  I know you went through an enormous learning curve and just wondering what you have finally settled upon. Happy NY!
  • #49 by norma427 on 02 Jan 2015
  • Hello Norma, Tks for the reply and your ideas on leftover dough.  I did make some knots today and they looked very muck like yours. I have read many of your posts on your trials, tribulations and pizza experiments. I see the link you sent me to was actually started for a preferment for Lehmann NY style... That was some time back. Are you currently using commercial yeasts or starters in your market pizza?  I know you went through an enormous learning curve and just wondering what you have finally settled upon. Happy NY!

    Carl,

    Good to hear your garlic knots turned out well!  8) I am using IDY in my current boardwalk and Detroit style doughs, and doing a one day cold ferment for both doughs.  I really liked the preferment Lehmann dough and the pizzas resulting from them, but my customers did not seem to notice a better flavor in the crust.  Also I became busier at market, and think now I would have a hard time judging how much preferment to make on a Friday to incorporate into the final dough batches on Mondays.  The other problem with using a preferment made on a Friday, is if weather (snow) might be bad on a Monday or Tuesday, there might be too many leftover dough balls.  Since I am only a one day a week pizza stand it is hard what to decide to do in the varying temperatures at market.

    Happy New Year to you too!

    Norma
  • #50 by pythonic on 04 Apr 2015
  • Whipped up a batch of these today.  My shape technique sucks but they were delicious.
  • #51 by Ronzo on 17 Apr 2015
  • Whipped up a batch of these today.  My shape technique sucks but they were delicious.

    They look fine to me... and delicious!
  • #52 by Loarina Vega on 20 Mar 2017
  • My Garlic knots came out  almost perfect Very soft and tender  the ones that were actually left over two days later were still really soft when reheated...... I think it had to do with the CF and the diastic malt....i. seasoned with fresh  minced Garlic Parsley real butter and a small amount of EVOO  most were uniform being that my dough ball is 22 ounces so it's easy to divide and cut the ball evenly to make them... they didn't proof long. . I love my handy spray bottle with water Mist them lightly to help with the proofing but that helped a lot for the fluffiness... it was snowing in PA we missed a day of work because of the blizzard you can see the snow drifts in the background here's a pic of the Garlic Knots
  • #53 by norcoscia on 20 Mar 2017
  • Those look fantastic - nice job - bet they taste great  :drool: :drool:
  • #54 by Loarina Vega on 20 Mar 2017
  • Those look fantastic - nice job - bet they taste great  :drool: :drool:
    Thanks !so happy for the compliment.
  • #55 by Hermit on 20 Mar 2017
  • Those look fantastic - nice job - bet they taste great  :drool: :drool:

    ^^^ Looks delicious!  Love the fresh parsley too.
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