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Author Topic: Interesting dough recipe  (Read 386 times)

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Offline Dptdpt

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Offline TXCraig1

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Re: Interesting dough recipe
« Reply #1 on: April 21, 2017, 10:29:41 AM »
I think it would burn quickly at Neapolitan temps.
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Offline Dptdpt

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Re: Interesting dough recipe
« Reply #2 on: April 21, 2017, 12:37:54 PM »
He claims that he cooked it at Neapolitan temps, and it actually took longer than normal to cook the pizza.  So, according to him, the dough takes longer than normal to cook - which could be an issue for the toppings.

Offline TXCraig1

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Re: Interesting dough recipe
« Reply #3 on: April 21, 2017, 12:54:04 PM »
Quote
I averaged about 3.5 minutes with the hearth between 650 700 and the dome right around 850.

He's WAY below NP temps.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Dptdpt

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Re: Interesting dough recipe
« Reply #4 on: April 21, 2017, 01:28:48 PM »
Fair enough.  My temps are probably around 150 degrees higher. But I'm interested in trying new things, and this dough sounded tasty. But - I know who you are and respect your opinion.  Do you think it's not worth trying?

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Offline TXCraig1

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Re: Interesting dough recipe
« Reply #5 on: April 21, 2017, 01:32:29 PM »
I wasn't trying to suggest not trying it - only that you would probably want to bake it well below NP temps. I didn't read how the author of the recipe cooked it until your second comment about him baking at NP temps - I just noticed that you posted it in the NP section.

I don't like flavored doughs, so it's probably not something I'd try. Other members here really like beer in pizza dough. Member TomN comes to mind. You might check out his posts. If you like this sort of thing, why not?
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline Dptdpt

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Re: Interesting dough recipe
« Reply #6 on: April 21, 2017, 01:36:38 PM »
Ok thanks. I'll give it a shot one of these days. I'll probably do it as a seperate experimental batch of dough in addition to my usual recipe. Haven't made a pizza in a few months, but the season is now upon us!

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