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Author Topic: Opening Dough - Seam Side, does it matter?  (Read 436 times)

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Offline Robenco15

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Opening Dough - Seam Side, does it matter?
« on: November 03, 2021, 12:31:30 AM »
When opening a dough ball to shape the pizza, does the seam side start up or down? Which side becomes the top of the pizza? I always assumed seam side down when opening them and that side became the bottom of the pizza. Does it matter? Does it change between styles - Neapolitan vs. New York?

Thank you!

Offline Bill/SFNM

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Re: Opening Dough - Seam Side, does it matter?
« Reply #1 on: November 03, 2021, 12:59:53 PM »
When opening a dough ball to shape the pizza, does the seam side start up or down? Which side becomes the top of the pizza? I always assumed seam side down when opening them and that side became the bottom of the pizza. Does it matter? Does it change between styles - Neapolitan vs. New York?

Thank you!

I nailed the answer to this in this old post:

https://www.pizzamaking.com/forum/index.php?topic=38641.msg387053#msg387053

Offline 9slicePie

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Re: Opening Dough - Seam Side, does it matter?
« Reply #2 on: November 03, 2021, 01:30:45 PM »
I nailed the answer to this in this old post:

https://www.pizzamaking.com/forum/index.php?topic=38641.msg387053#msg387053

 :-D :-D :-D nice post


In other words, it doesn't matter?  ;D

Offline Bill/SFNM

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Re: Opening Dough - Seam Side, does it matter?
« Reply #3 on: November 03, 2021, 01:32:47 PM »
:-D :-D :-D nice post


In other words, it doesn't matter?  ;D

I was just having fun. I think that thread contains some valid arguments why it does matter.

Offline kori

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Re: Opening Dough - Seam Side, does it matter?
« Reply #4 on: November 03, 2021, 04:15:19 PM »
The video I watched years ago said the top becomes the bottom, so that's how I do it, not for any other reason. If I would have wathced a video that showed the opposite then that's probably how I would do it lol.
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Offline jsobolew

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Re: Opening Dough - Seam Side, does it matter?
« Reply #5 on: November 03, 2021, 04:41:34 PM »
I'd say the top of the dough ball is smooth, less sticky and less wet than the bottom which makes it better for becoming the bottom of the pizza when you need it to slide easily across a surface or your hands without sticking.

Offline Peter B

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Re: Opening Dough - Seam Side, does it matter?
« Reply #6 on: November 03, 2021, 05:19:39 PM »
 ^^^. This is how and why I do it this way.
I said to my little one, "come here so I can change you".
He said "change only comes from within".  :-/

Offline hammettjr

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Re: Opening Dough - Seam Side, does it matter?
« Reply #7 on: November 03, 2021, 06:03:05 PM »
Yes, the top of the dough is smooth and it becomes the bottom for my NY pizzas.

But I do the opposite for my pan pizzas. The bottom of the dough being the bottom of the pizza results in more variation, which I like for this style. Below is a picture of what I'm trying to achieve by using the bottom.

Matt

Offline Pizza_Not_War

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Re: Opening Dough - Seam Side, does it matter?
« Reply #8 on: November 03, 2021, 06:22:23 PM »
Seam side always down as this is where the Pandora's Box of evil yeast organisms escape upwards and into the world. >:D

Offline 02ebz06

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Re: Opening Dough - Seam Side, does it matter?
« Reply #9 on: November 03, 2021, 06:27:51 PM »
Seam side always down as this is where the Pandora's Box of evil yeast organisms escape upwards and into the world. >:D

SAY IT ISN'T SO !!!  I've been letting those evil buggers out about 50% of the time.   :o
Will have to be more careful, don't want to overrun the world with them!!!
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Offline ARenko

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Re: Opening Dough - Seam Side, does it matter?
« Reply #10 on: November 03, 2021, 07:20:58 PM »
Because of another thread like this I now have this annoying habit of tracking where the top of the dough ball ends up in YouTube videos I watch (mostly Neapolitan or Roman tonda). I've concluded it doesn't matter. The expert pizzaiolis  don't seem to be consistent (from themselves from one pizza to the next, let alone from each other).

Offline Robenco15

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Re: Opening Dough - Seam Side, does it matter?
« Reply #11 on: November 03, 2021, 07:25:07 PM »
Neapolitan start seam side up when shaping but then flip, finish shaping and the top of the dough ball becomes the top of the pizza.

NY start seam side up, shape, flip, shape, and then top of the dough ball becomes the bottom of the pizza. Larger pizza so smoother side makes it easier to launch.

That’s the best I got. I’m not sure it matters apart from making a larger pizza easier to launch.

Offline Pete-zza

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Re: Opening Dough - Seam Side, does it matter?
« Reply #12 on: November 03, 2021, 07:44:42 PM »
Here is a post on the subject by the late Tom Lehmann:

Reply 3 at https://www.pizzamaking.com/forum/index.php?topic=59762.msg599483;topicseen#msg599483

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Offline Yael

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Re: Opening Dough - Seam Side, does it matter?
« Reply #13 on: November 03, 2021, 09:18:23 PM »
A couple of years ago while discussing on French pizza forums I was told that "the top remains the top, and the bottom remains the bottom", but I never understood why.
Then I experienced pretty much what's in Tom Lehmann's link above: the top which is usually dry will prevent from sticking on the counter; the wet side would give a better coloring, and/or maybe a better oven spring (like when using steam in bread making) (even though I'm not sure how much the wet surface of my dough can actually be impacted by that, maybe 0.01%, but still ^^).
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Offline Robenco15

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Re: Opening Dough - Seam Side, does it matter?
« Reply #14 on: November 03, 2021, 10:40:19 PM »
A couple of years ago while discussing on French pizza forums I was told that "the top remains the top, and the bottom remains the bottom", but I never understood why.
Then I experienced pretty much what's in Tom Lehmann's link above: the top which is usually dry will prevent from sticking on the counter; the wet side would give a better coloring, and/or maybe a better oven spring (like when using steam in bread making) (even though I'm not sure how much the wet surface of my dough can actually be impacted by that, maybe 0.01%, but still ^^).

So the French pizza forums were in direct opposite to what Tom was saying.

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Offline texmex

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Re: Opening Dough - Seam Side, does it matter?
« Reply #15 on: November 04, 2021, 06:54:02 AM »
Sometimes, when using baggies to ferment the dough they plop out of the bag sideways. The opening into a skin will get wonky every time if I don't pay attention to the lay of the original sphere in the bag.  I only try to keep track of top or bottom to prevent this weird stretch, but my dough is equally moist all around when in baggies so it isn't about dryness.
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Offline Yael

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Re: Opening Dough - Seam Side, does it matter?
« Reply #16 on: November 04, 2021, 09:31:08 AM »
So the French pizza forums were in direct opposite to what Tom was saying.

Well, some guys at least. And I just realize I didn't really finish my message above: I usually prefer doing so (specially when I have wet dough issue), but sometimes I just don't care.
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