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Author Topic: Rest Dough Between Mixer and Forming Ball?  (Read 374 times)

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Offline Puzzolento

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Rest Dough Between Mixer and Forming Ball?
« on: February 24, 2022, 12:17:29 PM »
I am crazy about the crust I make for Sicilian pizza, but I always feel like I can look for little improvements to my thin NYC crust. Today it occurred to me that maybe I should try part of the Sicilian process for a thin crust.

When I make Sicilian, I mix the dough, form a puck, and put it in a very oily pan. I make sure the puck is oiled, and I generally put plastic over the pan. Then about 20 minutes later, after allowing the dough to rest at room temperature, I stretch the dough, cover it, and let it rise again. The 20-minute rest changes the dough from something like rubbery batter to a relaxed dough I can spread easily.

Do the rest of you form your dough balls right out of the mixer, or do you let them rest first? The ball I made today looks really nice. It has a tight surface, and it's not lying down like a blob of oatmeal. I didn't oil the outside. I kneaded it a few times, made the ball, and put it under a cover without oiling the surface.
The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Offline 9slicePie

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #1 on: February 24, 2022, 12:19:15 PM »
in for answers

Offline Puzzolento

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #2 on: February 24, 2022, 12:25:47 PM »
Thinking maybe the increased tension will improve oven spring.
The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Offline Puzzolento

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #3 on: February 24, 2022, 01:57:58 PM »
I made a pie, and it puffed up very well. Photo attached.

This was not a work of art. I was going to make sliders today, but I decided to make pizza instead, so this thing was in the oven about two hours after I started. I only ate half of it. While the crust was airy and had a crunchy exterior, the flavor was not what I was looking for. I substituted honey for sugar, and it's just not the same. I am now working on a second pie.

I did a couple of other new things. I scored half of the rim to see if it did anything, and it really didn't do much. I also added some steam, but the pizza was almost 3 minutes into baking when I got the urge, so I guess it was too late to matter. Finally, I didn't let the dough rise as much as I usually do. I think I've been overdoing it.

I wish my oven would go up even 50 degrees more. I am looking at new ones. Of course, there is now an oven shortage. I am wondering if I should try a Samsung. They make an oven that injects steam while baking bread.

The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Offline Puzzolento

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #4 on: February 24, 2022, 03:40:39 PM »
I slapped another one together. Used sugar this time. I also added steam when the pie went in, and I tried brushing water on part of the rim because I had read it would make it crunchier.

This one really blew up. Maybe too much.

The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

A D V E R T I S E M E N T


Offline scott r

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #5 on: February 24, 2022, 08:44:01 PM »
great looking crumb in both of these posts!

Offline Puzzolento

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #6 on: February 24, 2022, 09:09:12 PM »
Yeah, it's amazing what you can do when you get advice at pizzamaking.com.  :)

I just wish I hadn't used Boar's Head provolone. It's pretty bad. At the store, I saw the low-sodium label, and they didn't have anything that didn't have that label, so I thought maybe it was normal. It's not good. The Boar's Head site doesn't even list regular provolone.

I just ordered a Frigidaire oven that goes to 550 and has steam injection. The old oven is no fun to use with its fading display, non-usable cleaning cycle, and low maximum temperature, and I am seriously concerned about future appliance shortages, not to mention inflation.
The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

Offline scott r

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #7 on: February 24, 2022, 09:30:35 PM »
 :-[

cool oven!

Online Pizza_Not_War

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #8 on: February 24, 2022, 11:39:02 PM »
Yeah, it's amazing what you can do when you get advice at pizzamaking.com.  :)

I just wish I hadn't used Boar's Head provolone. It's pretty bad. At the store, I saw the low-sodium label, and they didn't have anything that didn't have that label, so I thought maybe it was normal. It's not good. The Boar's Head site doesn't even list regular provolone.

I just ordered a Frigidaire oven that goes to 550 and has steam injection. The old oven is no fun to use with its fading display, non-usable cleaning cycle, and low maximum temperature, and I am seriously concerned about future appliance shortages, not to mention inflation.
Boar's head picante provolone is very good. Low sodium is tasteless.

Offline Puzzolento

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Re: Rest Dough Between Mixer and Forming Ball?
« Reply #9 on: February 25, 2022, 03:31:56 PM »
:-[

cool oven!

If it sounds good, Home Depot has it on sale now. Things are so unpredictable now, I feel like I have to get whatever I may need in the future right away.

There is even a wig shortage. My wife has me working on that.
The man's job is to make decisions. The woman's job is to criticize them.

Sicilian pizza is Godzilla. Thin pizza is Japan.

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