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Author Topic: Dough balls spreading  (Read 736 times)

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Offline MadMatt

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Dough balls spreading
« on: September 18, 2017, 07:42:54 PM »
I ball my dough  but they always end up spreading  so much that  hardly get a chance to shape the pizza as its already half way to size.

What's the deal what am I doing wrong? is there any disadvantage to this? I mean it takes seconds to get the pizza the shape I want but it feels too quick. I make the rim, finger press the dough even then pick it up, stretch the dough by hanging the edge  on my knuckles and letting gravity do the work.
 







Offline The Dough Doctor

  • Tom Lehmann
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Re: Dough balls spreading
« Reply #1 on: September 18, 2017, 09:18:07 PM »
The simple answer is to ball the dough tighter, but it might be more than that so we'll need to know your dough formula and dough management procedure before adding any more than that. Also, please tell us what you can about your flour.
Tom Lehmann/The Dough Doctor

Offline positanopepe

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Re: Dough balls spreading
« Reply #2 on: October 20, 2017, 02:44:40 PM »
I ball my dough  but they always end up spreading  so much that  hardly get a chance to shape the pizza as its already half way to size.

What's the deal what am I doing wrong? is there any disadvantage to this? I mean it takes seconds to get the pizza the shape I want but it feels too quick. I make the rim, finger press the dough even then pick it up, stretch the dough by hanging the edge  on my knuckles and letting gravity do the work.

Try balling it after 24hr cold ferment in the fridge

Offline Dangerous Salumi

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Re: Dough balls spreading
« Reply #3 on: October 25, 2017, 07:32:00 AM »
My dough balls always spread out during cold ferment. Im using Jeff Varasanos method and you can see on his site his does too. I'm using 66% hydration and KA BF
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Offline Randy

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Re: Dough balls spreading
« Reply #4 on: October 25, 2017, 01:47:21 PM »
I have noticed dough balls that have been frozen and thawed seem to slump more than those that have not been frozen.

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Offline The Dough Doctor

  • Tom Lehmann
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Re: Dough balls spreading
« Reply #5 on: October 30, 2017, 02:25:18 PM »
Randy;
The reason why you see dough balls made from frozen dough as being softer than dough balls not made from frozen dough is because of the L-cysteine added to the frozen dough to allow for complete gluten development at low dough temperatures (65 to 70F) required to make commercial frozen dough. Additionally, some of the yeast is damaged due to the freezing process and temperature abuse which naturally occurs between manufacture and use of the frozen dough, the damaged yeast releases glutathione which is very much like L-cysteine (a reducing agent used to make the dough softer and weaken (mellow) the gluten structure. This glutathione is the same glutathione that is present as the active ingredient in "Dead Yeast" used to soften dough and reduce dough memory (snap-back).
Tom Lehmann/The Dough Doctor

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