Author Topic: Getting dough "smooth"?  (Read 680 times)

0 Members and 1 Guest are viewing this topic.

Offline Pizza-Dude

  • Registered User
  • Posts: 70
  • Location: Beverly Hills, CA
  • I Love Pizza!
Getting dough "smooth"?
« on: August 08, 2014, 04:14:45 AM »
Try as I might, I can't get my dough to be smooth like Craig's. He suggests two sets of folds, I'll do like ten and still have that "rough texture" on the top of the dough.


Offline dylandylan

  • Registered User
  • Posts: 1096
  • Location: Dunedin, New Zealand
Re: Getting dough "smooth"?
« Reply #1 on: August 08, 2014, 04:34:03 AM »
How long do you wait between stretches?   If you're waiting less than 15 minutes then try that long, the dough should smooth out, it will definitely be rough to start with.

Offline tommy

  • Registered User
  • Posts: 253
  • Always learning, and struggling. And eating.
    • tommy:eats
Re: Getting dough "smooth"?
« Reply #2 on: August 08, 2014, 09:52:53 AM »
I'm convinced that this process, as outlined by Craig, and getting this smooth skin has contributed in a positive way to my crusts. Plus it looks and feels so damned cool.

Offline sub

  • Registered User
  • Posts: 1031
  • Location: Belgium
Re: Getting dough "smooth"?
« Reply #3 on: August 08, 2014, 10:08:32 AM »
Hi Pizza-Dude,

these videos may help you