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Author Topic: Dough Proofing for Thicker Crust Pizza  (Read 31 times)

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Offline asadaftab

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Dough Proofing for Thicker Crust Pizza
« on: Today at 11:16:45 AM »
Hi.

I am using the following dough proportions:

Flour : 100%
IDY : 0.4%
Salt : 2%
Sugar : 2%
Water : 60%
Oil : 5%

I Mainly follow Tom's Dough Management Procedure.

I use a TF of 0.13-0.135 for my Pizzas. Should I be proofing the dough after rolling into skins so that it rises better? If yes, what are the best practices for proofing?

Offline Hermit

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Re: Dough Proofing for Thicker Crust Pizza
« Reply #1 on: Today at 12:15:13 PM »
Hi.

I am using the following dough proportions:

Flour : 100%
IDY : 0.4%
Salt : 2%
Sugar : 2%
Water : 60%
Oil : 5%

I Mainly follow Tom's Dough Management Procedure.

I use a TF of 0.13-0.135 for my Pizzas. Should I be proofing the dough after rolling into skins so that it rises better? If yes, what are the best practices for proofing?

I traditionally hand stretch american style (think Papa Johns) with this TF.  If you were wanting to make more of a grandma style pizza in a pan I'd suggest to proof it for at least an hour, more preferably 2-3 hours in the pan prior to topping and baking.

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