• #1 by Km on 04 Jun 2020
  • Hi all,

    Iím having difficulty in finding a dough recipe for the ingredients I have on hand. During this time itís almost impossible to find what I need in the stores on Long Island New York. I tried making Tom Lehmanís emergency dough using Peteís %ís with high gluten flour and it was a big flop.

    Hereís what I have:
    Glicks high gluten flour
    Red star ady
    Olive and vegetable oil
    Digital scale

    Every time I look at a recipe it calls for an ingredient I donít have (idy, bread flour etc) and cant get. The number of recipes on the site is overwhelming, having hard time finding a couple that can work for me.
    Can anyone recommend a dough recipe? Doesnít matter if itís thin, crispy, chewy, deep dish or anything else.

  • #2 by jsaras on 04 Jun 2020
  • Firstly, looking at the nuttrition label, your flour is 10% protein, which is low gluten in my book, and it may be part of your issue.

    Secondly, you didnít describe why it was a flop.  Did it tear? Difficult to stretch?

    Thirdly, what quantity of dough do you want to make and what time frame?
  • #3 by Km on 04 Jun 2020
  • Thanks for replying,
    1. My label says 4g protein per 30g, which would put it at around 13%.
    2. The dough I made came out like pancake batter.
    3. Only enough for a couple/few pies, not massive amounts. Itís just for me and a guest or two. A day or two of cf is fine.
  • #4 by texmex on 04 Jun 2020
  • What type of oven temp will you be working with? What was the recipe you used for the previous flop?

  • #5 by Km on 04 Jun 2020
  • My oven gets to about a consistent 525f, Iíd also like to experiment on my green egg which does 800f or gas grill which will do 600 safely.
    Iíve got cast iron pans, a 12Ē pizza stone and a perforated pizza pan (not good for 500+).
  • #6 by texmex on 04 Jun 2020
  • Please provide the workflow of the last dough...are you sure your ADY is viable? What percentage of water did you use, how did you mix it? Help us to help you.
  • #7 by Km on 04 Jun 2020
  • I used these amounts from Pete and followed Tom Lehmanís instructions for mixing. Ady seems fine, good foaming action. When I first mixed it, it seemed really thin. Maybe I just messed upped the numbers, who knows.
    Anyway, just looking for some alternative recipes using the stuff I have. Itís getting hot out and really want to try something on the egg or grill.
  • #8 by jsaras on 04 Jun 2020
  • This should handle better.  Use 60F water (assuming you store your flour at room temp).  The yeast amount will work for either a 4-hours at room temp OR up to 48 hours CF.  Remove from the fridge about 2 hours before the bake.
  • #9 by Yael on 05 Jun 2020
  • Be sure your ADY is not dead.
    Did you reactivated it? (37-38įC water)
    I'd say that 90% of failed dough come from a fermentation problem, yeast is at least 50% of this!