Author Topic: Re: kadio's Attempt at Pete-zza's Papa John's Clone (Split)  (Read 5522 times)

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Offline Pete-zza

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Re: kadio's Papa John's Clone
« Reply #25 on: October 27, 2008, 11:46:04 AM »

With 56% hydration and 7.3% oil, the dough will be soft, so what you experienced was quite normal. You shouldn't re-knead the dough when you are ready to work with it since that will only mess up the gluten mesh and make the dough too elastic to shape and stretch out by hand. You shouldn't need a rolling pin at any stage.

Please keep us posted on your next effort using a better flour.

« Last Edit: December 17, 2008, 01:34:10 PM by Pete-zza »