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Author Topic: Struggling with sticky dough + Roccbox  (Read 346 times)

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Offline tangerinedreams

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Struggling with sticky dough + Roccbox
« on: March 07, 2019, 08:49:23 AM »
Hi chaps, I'm struggling with shaping my dough and it sticking to the table.  If I use enough flour/fine semolina to stop it sticking it burns on the bottom of the pizza and tastes bitter.  This is using Roccbox w/ gas.

Any tips?  I've tried a lot of Neapolitan dough recipes and only way I can avoid it is to drastically lower the water.


Offline pizzagetsmefrisky

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Re: Struggling with sticky dough + Roccbox
« Reply #1 on: March 07, 2019, 11:27:10 AM »
Have you looked into using rice flour? It doesn't hydrate the same as wheat flour and comes off fairly easily. I use a blend of rice/all purpose/semolina to dust my peels before making my pies and it works wonders.
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Offline HansB

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Re: Struggling with sticky dough + Roccbox
« Reply #2 on: March 07, 2019, 07:48:03 PM »
Watch how it's done in this video. Use a lot initially then swipe it away as he does. Using this technique I no longer use anything on the peel and don't have any sticking at all.

Hans

Offline tangerinedreams

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Re: Struggling with sticky dough + Roccbox
« Reply #3 on: March 08, 2019, 05:23:54 AM »
Cheers guys I will give both of those a bash!

Offline QwertyJuan

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Re: Struggling with sticky dough + Roccbox
« Reply #4 on: March 08, 2019, 10:47:59 PM »
Use white flour and never semolina... semolina burns at a lower temperature than white flour. Also a trick?? Use a wooden peel to launch. Comes off MUCH easier. In my experience anyhow. :)

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