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Author Topic: My Dough Did not rise in my oven  (Read 380 times)

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Offline evstewart87

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My Dough Did not rise in my oven
« on: March 22, 2021, 01:31:39 PM »
Ok so my pizza did not rise in the oven when I cooked it. It did rise during fermentation, I had it rise for 2 hours on the counter with a moist towel over the top of them. After the 2 hours I split the dough, made the balls, and then used my proofing trays and let it rise on the counter. The house temp was around 65. I let the dough balls sit for about 16-17 hours before I stretched them, topped them, and cooked them. The dough never saw the fridge. The dough didnt stretch all to well either.

I used Johnny Di Frencesco 00 flour 1000g bag, 590g of water, 30g salt, and 5g IDY. I cooked it in my brick oven out back around 800degrees. My dough did not rise when it cooked up.

Suggestions.

Online Pete-zza

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Re: My Dough Did not rise in my oven
« Reply #1 on: March 22, 2021, 02:04:50 PM »
evstewart87,

I think your dough may have become excessively fermented. You used 0.5% IDY. But if you look at member Craig's chart as cited below, you will see that a dough that is to ferment at a room temperature of 65F for about 18-19 hours, you should have used something like 0.06 IDY.

Reply 188 at https://www.pizzamaking.com/forum/index.php/topic,26831.msg349349.html#msg349349 (click to enlarge)

These posts might give you some insights on what you experienced although it would be helpful if you could post photos at different stages:

Reply 1067 at https://www.pizzamaking.com/forum/index.php?topic=36842.msg373371#msg373371,

Reply 64 at https://www.pizzamaking.com/forum/index.php?topic=12542.msg120258;topicseen#msg120258, and

Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=5505.msg46570;topicseen#msg46570 (Note: My wine cooler unit was at around 60F)

Peter


Offline evstewart87

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Re: My Dough Did not rise in my oven
« Reply #2 on: March 22, 2021, 07:12:06 PM »
Pete-Z


Ok so I am really really new at this. You stated .5% and .o6%. I am seeing a lot of "%" going around on these threads. What do they mean?

Online Pete-zza

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Re: My Dough Did not rise in my oven
« Reply #3 on: March 22, 2021, 07:22:45 PM »
Pete-Z


Ok so I am really really new at this. You stated .5% and .o6%. I am seeing a lot of "%" going around on these threads. What do they mean?
evsrewart87,

The percents are the amounts of yeast as a percent of the amount of flour in the recipe. They are called bakerís percents. You can learn more about bakerís percents by looking at the links in Item 10 at:

https://www.pizzamaking.com/forum/index.php?topic=59104.msg592940#msg592940

Peter


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