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Author Topic: Is there a book or article on dough problems?  (Read 1424 times)

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Offline islandguy

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Is there a book or article on dough problems?
« on: February 06, 2015, 12:35:27 PM »
I'm sure Tom has written about this some where, but I cannot find it.  I would like to read  in one place about the different effects on dough if....
You let it set on the counter at room temp after mixing for 30 min, 1 hour, 2 hours, etc
You bulk ferment the dough in the fridge for 1 day, 2 days, etc, before balling
You increase, decrease the hydration
You add oil
You add more or less amounts of salt
I've read ever pizza book I can find and spent hours reading forums, but none of them answer these questions for me.
I have a WFO and a small New Wave clamshell oven that is modded to reach 900 degrees. I use the New Wave when I'm making 1-2 pizzas for myself and/or testing dough recipes.  I use the WFO when I'm baking Pizzas for friends.
I bake only NP pizzas and having trouble at time with the dough.  I cannot believe the difference that 6 grams of water makes.  Some of my Pizza's are to die for and others , I throw away.
After three Months of searching, I got my hands on Caputo 00 flour.  I live in Mexico and they don't sell it down here.
I was hoping this would take my dough to a new level.  So far, I cannot tell much difference.
I made a batch of three 10 oz balls a couple days ago using Tony G's NP recipe. I let the dough set on the counter for 20 min as instructed and then balled it in Tupperware containers.  After one day in the fridge, it rose very little. I took two balls out of the fridge after 48 hours and let it set on the counter for two hours. When I baked it, there was very little oven rise.  I proofed my yeast in 80 degree water and it looked good.
I know I can experment, but I was hoping I could read about various problems without taking three Months and using up all my Caputo finding out what my problem is.

Offline GotRocks

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A skinny cook is not to be trusted!

Offline mitchjg

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Re: Is there a book or article on dough problems?
« Reply #2 on: February 06, 2015, 01:06:05 PM »
Islandguy:

I am sorry you are still having such roller coaster results.  Here are a couple of things for you to look at:

A summary from Tom Lehman:
http://www.pizzamaking.com/forum/index.php?topic=31802.msg315760#msg315760

Some writings that can be located using the wayback machine:

http://web.archive.org/web/20040602213637/http://correllconcepts.com/Encyclopizza/07_Dough_trouble-shooting/07_dough-crust_trouble-shooting.htm#_Toc533730512

Other than "not rising", are there other symptoms or problems you can describe when you made Tony's dough?  Wet? Dry? Too loose to handle?  Too much snapback?  Any bubbles in the bottom of the dough in the container? etc?  The more folks know, the more they can try to help.

- Mitch

PS I may need to buy those tickets to your town yet!

Mitch

“We hate math,” says 4 in 10 – a majority of Americans

Offline GotRocks

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Re: Is there a book or article on dough problems?
« Reply #3 on: February 06, 2015, 03:40:48 PM »
What type of yeast are you using?

I am a huge fan of Instant Dry.
I've had bad fresh, i've had dealt with bad active dry, never had a problem with instant yet.

Weigh everything, try to normalize temps of your raw ingredients too. There are many variables that need to be understood and tackled to get consistency.
A skinny cook is not to be trusted!

Offline islandguy

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  • Location: Mexico
Re: Is there a book or article on dough problems?
« Reply #4 on: February 06, 2015, 03:53:45 PM »
What type of yeast are you using?

I am a huge fan of Instant Dry.
I've had bad fresh, i've had dealt with bad active dry, never had a problem with instant yet.

Weigh everything, try to normalize temps of your raw ingredients too. There are many variables that need to be understood and tackled to get consistency.

I'm  using ADY.  Wanted to try live yeast, but cannot find it in Mexico.

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Offline islandguy

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  • Posts: 104
  • Age: 79
  • Location: Mexico
Re: Is there a book or article on dough problems?
« Reply #5 on: February 06, 2015, 03:57:19 PM »
Islandguy:

I am sorry you are still having such roller coaster results.  Here are a couple of things for you to look at:

A summary from Tom Lehman:
http://www.pizzamaking.com/forum/index.php?topic=31802.msg315760#msg315760

Some writings that can be located using the wayback machine:

http://web.archive.org/web/20040602213637/http://correllconcepts.com/Encyclopizza/07_Dough_trouble-shooting/07_dough-crust_trouble-shooting.htm#_Toc533730512

Other than "not rising", are there other symptoms or problems you can describe when you made Tony's dough?  Wet? Dry? Too loose to handle?  Too much snapback?  Any bubbles in the bottom of the dough in the container? etc?  The more folks know, the more they can try to help.

- Mitch

PS I may need to buy those tickets to your town yet!

Mitch
Thanks for referring me to Encyclopizza.
This is just what I was looking for.  It's the best 10 pages I've read yet on Pizza

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