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Author Topic: Neapolitan dough question  (Read 509 times)

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Offline 02ebz06

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Neapolitan dough question
« on: January 30, 2021, 03:29:53 PM »
Have a question about stretching it.
Dough tends to try to tear (first pic) and is extremely thin, sometime with small holes.
So thin, it is translucent (2nd pic).
 
I'm using Chau's (Jackie Tran) recipe and when I watched him stretch the ball, he was very gentle doing it.
I tried being more gentle this time (2nd attempt at this), but am I still not gentle enough, or is it something else ?

« Last Edit: January 30, 2021, 03:34:04 PM by 02ebz06 »
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Offline Jon in Albany

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Re: Neapolitan dough question
« Reply #1 on: January 30, 2021, 04:14:25 PM »
How big a pizza are you making? A 200 g dough ball isn't very big. I think Craig's original recipe was 250g for a 13 inch.

Offline 02ebz06

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Re: Neapolitan dough question
« Reply #2 on: January 30, 2021, 04:45:22 PM »
Only about 11"
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Offline amolapizza

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Re: Neapolitan dough question
« Reply #3 on: January 30, 2021, 05:41:23 PM »
Looks weird to me (how it rips), but maybe it's just the closeup tricking my eyes.

I think 190g is little for 11", especially if you leave a cornicione too.  Maybe try with 220g or so.  IIRC the VPN is 250-260g for a 12".  When I make Tonda Romana I use 180g for a 11-12", and that is very thin and has no cornicione, and often I use 220g for an 11-12" Napoletana, but I also mostly squish the cornicione flat, though I leave it sometimes..
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Offline 02ebz06

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Re: Neapolitan dough question
« Reply #4 on: January 30, 2021, 05:55:08 PM »
OK, thanks  --  I'll try making it larger next time.
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Offline Pizza_Not_War

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Re: Neapolitan dough question
« Reply #5 on: January 30, 2021, 06:00:26 PM »
More salt in the dough!

Offline Jon in Albany

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Re: Neapolitan dough question
« Reply #6 on: January 30, 2021, 06:11:20 PM »
I thought the same thing about the salt. I don't like dipping below 2% and prefer more than that.

Online scott r

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Re: Neapolitan dough question
« Reply #7 on: January 30, 2021, 06:12:53 PM »
that dough is over proofed, a little less yeast would help.   Or maybe finished dough temp was too high.

Offline 02ebz06

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Re: Neapolitan dough question
« Reply #8 on: January 30, 2021, 06:28:44 PM »
that dough is over proofed, a little less yeast would help.   Or maybe finished dough temp was too high.

I think you may have hit it.
I went back and looked at recipe Chau sent me and it was .04 - .08% IDY
He had told me to bump it up a little if proofing at 60f - 68f, so that is where I got the .13% from.
I'll drop it back down for next try (next Saturday).


Also bumped salt up to 2.22% and adjusted recipe to create 217g balls.

« Last Edit: January 30, 2021, 06:34:34 PM by 02ebz06 »
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