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Author Topic: My thoughts on pizza dough  (Read 9227 times)

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Offline petef

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Re: My thoughts on pizza dough
« Reply #20 on: October 16, 2015, 05:40:17 AM »
Boy this was a dry dough.  I sure hope I didn't over knead with my AT flour.

Can anyone tell me; what is AT flour?

---pete---

Offline norma427

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Re: My thoughts on pizza dough
« Reply #21 on: October 16, 2015, 05:48:23 AM »
Can anyone tell me; what is AT flour?

---pete---

---pete--,

AT flour is All Trumps.

Norma

Offline Pete-zza

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Re: My thoughts on pizza dough
« Reply #22 on: October 16, 2015, 08:01:36 AM »
Can anyone tell me; what is AT flour?

---pete---

pete,

For future reference, see:

http://www.pizzamaking.com/forum/index.php?topic=20056.msg196875#msg196875

Peter

Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #23 on: March 28, 2016, 12:37:53 AM »
Thanks!  The recipe on his dough generator website says no sugar.  The one here says sugar.  Which one would be correct? 


Hi,

I just came upon this -I ALWAYS use sugar in my dough formulas.  The dough generator website is wrong - probably dropped out the sugar by accident.
Pie Man
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You don't bet on how the horse starts.
You bet on how the horse finishes.

Offline tinroofrusted

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Re: My thoughts on pizza dough
« Reply #24 on: March 28, 2016, 12:02:28 PM »
Hi,

I just came upon this -I ALWAYS use sugar in my dough formulas.  The dough generator website is wrong - probably dropped out the sugar by accident.

What percentage of sugar do you use Andrew? I'm the one who forgot to include sugar on the dough generator site. I'll see about getting it fixed. 

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Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #25 on: March 28, 2016, 12:09:34 PM »
Hi,

I use 1lb of sugar for a 50lb bag of flour,  same as salt.  So that would be 2% off the top of my head.

Nice site you have there,  the dough generator.  I hadn't seen it before.   Good work!
Pie Man
201 OG

You don't bet on how the horse starts.
You bet on how the horse finishes.

Offline invertedisdead

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Re: My thoughts on pizza dough
« Reply #26 on: March 28, 2016, 12:25:49 PM »
Andrew,

What's your fermentation schedule? Do you bulk or go direct to balls?
the proof is in the pizza

Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #27 on: March 28, 2016, 12:28:36 PM »
I go directly to balls.  On a 50lb bag of flour,  my goal is to ball up all dough and get them in the fridge in under 10 minutes. Cold ferment 24 -  48 hours.
Pie Man
201 OG

You don't bet on how the horse starts.
You bet on how the horse finishes.

Offline invertedisdead

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Re: My thoughts on pizza dough
« Reply #28 on: March 28, 2016, 02:34:47 PM »
I go directly to balls.  On a 50lb bag of flour,  my goal is to ball up all dough and get them in the fridge in under 10 minutes. Cold ferment 24 -  48 hours.

Is this based on restaurant efficiency or do you feel this is the best for taste as well?

« Last Edit: March 28, 2016, 02:50:27 PM by invertedisdead »
the proof is in the pizza

Offline Andrew Bellucci

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Re: My thoughts on pizza dough
« Reply #29 on: March 28, 2016, 07:51:39 PM »
Is this based on restaurant efficiency or do you feel this is the best for taste as well?
For me,  everything starts and ends with dough quality.  I feel this method is the best for taste.  Restaurant efficiency always takes a back seat to taste and quality.
Pie Man
201 OG

You don't bet on how the horse starts.
You bet on how the horse finishes.

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Offline tinroofrusted

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Re: My thoughts on pizza dough
« Reply #30 on: March 28, 2016, 08:55:19 PM »
Hi,

I just came upon this -I ALWAYS use sugar in my dough formulas.  The dough generator website is wrong - probably dropped out the sugar by accident.

I fixed the recipe on the dough generator.  Sorry about the error.

Offline Giggliato

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Re: My thoughts on pizza dough
« Reply #31 on: March 29, 2016, 08:44:50 PM »
Hey that's the same recipe I use lol!

At the moment I let the dough bulk ferment on the bench for however long it needs since I'm usually doing a short (4 hour) room temperature fermentation. We have a lot of full batch unexpected pizza parties. The dough can last for days in the fridge though.

Offline hotsawce

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Re: My thoughts on pizza dough
« Reply #32 on: July 23, 2018, 09:43:29 PM »
Was just revisiting this thread - I would imagine this is probably pretty close if not exactly the same as Joe's dough recipe..

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