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


Author Topic: NY Style rising too much  (Read 860 times)

0 Members and 1 Guest are viewing this topic.

Offline plusacht

  • Registered User
  • Posts: 61
  • Location: Singapore
  • I Love Pizza!
NY Style rising too much
« on: November 05, 2021, 10:20:12 PM »
Made the NY style yesterday. Followed standard recipe @63%, fermented for 72 hours. Why is my dough rising so much on the side in oven?

Thanks for help. 

Offline Pizza_Not_War

  • Registered User
  • Posts: 3125
  • Location: Portland OR
Re: NY Style rising too much
« Reply #1 on: November 05, 2021, 10:23:13 PM »
That happens to me when I don't stretch it out big enough. Usually when my dough is very old and starts to tear is when it happens. I actually like it that way as I'm more of a bread lover.

Offline plusacht

  • Registered User
  • Posts: 61
  • Location: Singapore
  • I Love Pizza!
Re: NY Style rising too much
« Reply #2 on: November 05, 2021, 10:27:16 PM »
I guess you are right. Need to stretch better.

Offline artaxares

  • Registered User
  • Posts: 61
  • Location: Croatia
  • I Love Pizza!
Re: NY Style rising too much
« Reply #3 on: November 07, 2021, 08:15:05 AM »
When did you ball your dough? Were your pizza ball tight while streching, snapping back a lot etc? If that dough was tight, hard to stretch, snappy, seeming like it would snap if you stretch it further but still thick then it might need more time in a ball form so that gluten can relax and be easier to stretch.

Offline Minolta Rokkor

  • Registered User
  • Posts: 2197
  • Age: 27
  • Location: Newport News, Virginia
  • We stand on the shoulders of giants.
Re: NY Style rising too much
« Reply #4 on: November 07, 2021, 09:02:54 AM »
Stretch the dough out THIN.

Pizza is about balance, nothing more nothing less

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


Offline hammettjr

  • Supporting Member
  • *
  • Posts: 3917
  • Location: Long Island, NY
  • Matt
Re: NY Style rising too much
« Reply #5 on: November 07, 2021, 09:50:03 AM »
Stretch the dough out THIN.



Oh wow, I've watched that video many, many times and never picked up on the comment that he knows the size is right when his arms are perpendicular at shoulder height and the bottom of the dough is a certain distance from the table. I always try to look from left to right across the dough to guess the width. His tip makes much more sense!

Matt

Online foreplease

  • Lifetime Member
  • *
  • Posts: 8596
  • Age: 62
  • Location: St. Joseph, MI
Re: NY Style rising too much
« Reply #6 on: November 10, 2021, 02:27:22 PM »
Made the NY style yesterday. Followed standard recipe @63%, fermented for 72 hours. Why is my dough rising so much on the side in oven?

Thanks for help.
Are you baking in an oven with an open front, such as a wood or gas fired high temperature oven? If so, in addition to the tips above about letting the dough relax longer in balls, it looks as if you need to rotate the pizza a time or two throughout the bake. Good luck.
-Tony

Offline politon

  • Registered User
  • Posts: 235
  • Location: Moline, IL
Re: NY Style rising too much
« Reply #7 on: November 11, 2021, 11:16:54 AM »
How much yeast are you using in your dough formula?

Offline [email protected]

  • Supporting Member
  • *
  • Posts: 483
  • Location: Colorado
  • I'm just a cook.
Re: NY Style rising too much
« Reply #8 on: November 14, 2021, 07:50:19 PM »
Oh wow, I've watched that video many, many times and never picked up on the comment that he knows the size is right when his arms are perpendicular at shoulder height and the bottom of the dough is a certain distance from the table. I always try to look from left to right across the dough to guess the width. His tip makes much more sense!

Love that video, but he uses a ton of flour in the stretch. Curious if any of you guys are using a similar amount. If so, is there a benefit beyond simply stretching the dough very thin?
Dean

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


 

wordpress