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Author Topic: The Entire Pizza Making Process I use at the Garage  (Read 247120 times)

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Offline TXCraig1

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #500 on: May 31, 2020, 01:20:47 PM »
I don't see anything that worries me in those pictures.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

Offline kashmir107

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #501 on: May 31, 2020, 09:13:27 PM »
When I used to use fresh yeast I used to get proper pizza dough balls that you could fit in a dough tray. I love using the ischia but the balls very quickly lose their shape and become more difficult to stretch out

Offline kashmir107

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Re: The Entire Pizza Making Process I use at the Garage
« Reply #502 on: May 31, 2020, 09:26:11 PM »
I should also say that the balls don't double in size, they rise only a tiny bit

Offline TXCraig1

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  • Location: Houston, TX
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    • Craig's Neapolitan Garage
Re: The Entire Pizza Making Process I use at the Garage
« Reply #503 on: June 01, 2020, 09:04:33 AM »
You don't need 2X. 1.75 is enough. If they aren't rising enough add a bit more yeast. Work your way up in a series of tiny increments until you find the right amount.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
Craig's Neapolitan Garage

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