Author Topic: Dough Inflation?  (Read 851 times)

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Offline jweaver64

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Dough Inflation?
« on: June 06, 2011, 01:11:56 PM »
I made a pizza for lunch today, and though the end result was good, the dough inflated into a ball when I par baked it. I've made 3 pizzas using this recipe so far, and this is the first one that's done it. Can anyone explain to me why this happens?
It tasted great once I deflated it, but I'm just curious what caused it. I docked the dough like I usually do and par baked for the same amount of time.

Also, I used this recipe, if that makes a difference (uses about 40% water):
« Last Edit: June 06, 2011, 01:23:20 PM by jweaver64 »

Offline TXCraig1

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Re: Dough Inflation?
« Reply #1 on: June 06, 2011, 01:50:08 PM »
Isn't that the balloon from the "balloon boy" hoax a few years ago?  :-D
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Jackie Tran

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Re: Dough Inflation?
« Reply #2 on: June 06, 2011, 02:41:03 PM »
How long did you let the dough rest between docking and baking?  Was this time/rest period the same as all the other bakes you've done with this dough? 

Offline Mmmph

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Re: Dough Inflation?
« Reply #3 on: June 06, 2011, 03:39:54 PM »
Looks like something from my youth....
Sono venuto, ho visto, ho mangiato