Hello all, Ive been reading here for a few days and have made a pretty good crust, but not quite the quality I want it. I want to make a new york style crust, and have some questions. Please answer if you have time
What is "Dusting Flour"? I know when I pull my dough from the refrigerator it is a bit sticky and has some oil on it. I have just been using a bit of the same flour I used to make the dough to rub on the outside of it before I stretch it. Is there some other type of flour or flour mixture I should be using?
What does "Bench Rise" mean? I have been assuming that means take my dough from the refrigerator and let it sit on the counter for an hour or two. But does it also mean to remove the dough from the ziploc bag its in and let it sit on some flour with a towel over it? or in a bowl or something? Should the dough be exposed to air at this point? and is room temperature correct for bench rising?
I have been using a pizza stone to cook with. It works well, except the whole sliding from the round cutting board onto the heated stone. Even when I use alot of cornmeal on the cutting board it still is hard to slide, and half the time my pizza gets out of shape because of it. Is there an easier way? Can I get the same results from using a special type of pan I dont have to prehead, but can still bake at 500 degrees for about 8 minutes?
I see recipes calling for high gluten flour, what effect does gluten have on the dough and where can I find this type of flour? I have been using Robin Hood flour, or whatever brand I can find at my local Wal-mart or other chain store. Any suggestions on where I can find the correct flour for these recipes? Also, any specific type of yeast that works better than others?
Last question, is there a simple way to convert the percentages I see in some of the recipies here? I'm very adept at match and when I see recipes that ask for 100% flour, 60% water, 2.5% yeast etc, I dont know what that means. I'd love to try some of these recipes but I have no idea what that means. I can figure out some of the larger percentages against the flour percentage, but the smaller ones and I am lost.
Sorry for all the newbish questions, but I was really amazed at how technical and indepth this forum is, you guys really know your stuff!