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Author Topic: Latest Dough Recipe, By Request :)  (Read 94133 times)

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Offline pizza is love

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Re: Latest Dough Recipe, By Request :)
« Reply #180 on: February 14, 2014, 05:34:56 PM »
Been wanting to try this one for awhile. I think I added too much flour, It's still pretty sticky so I guess we will know in a few hours.

Offline pizza is love

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Re: Latest Dough Recipe, By Request :)
« Reply #181 on: February 14, 2014, 10:40:40 PM »
Pics tomorrow. I think it turned out ok, I liked it but the rest of the family told me to go back to what I do best >:(

Offline pythonic

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Re: Latest Dough Recipe, By Request :)
« Reply #182 on: February 15, 2014, 09:39:41 AM »
Pics tomorrow. I think it turned out ok, I liked it but the rest of the family told me to go back to what I do best >:(

The Jerry Mac is ok for an emergency dough but if you really want to make a great pie you should do a 15hr room temp poolish followed by a 48-72hr cold rise.

Check out Fazzari's thread.

http://www.pizzamaking.com/forum/index.php?topic=15563.0


Nate
« Last Edit: February 15, 2014, 09:46:42 AM by pythonic »
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Offline pizza is love

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Re: Latest Dough Recipe, By Request :)
« Reply #183 on: February 15, 2014, 10:02:38 PM »
Thanks ill give that one a try later this week.
I had a left over ball from last night in the fridge and tried again this afternoon. The ball was more difficult to open but I think that was a good thing, I used less cheese and I think my sauce last night was not thick enough for this type of dough. The difference was night and day. Today's pie was a success.
No pics of today's but here is last nights.


Offline Michaeliwasaki

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Re: Latest Dough Recipe, By Request :)
« Reply #184 on: May 07, 2017, 02:32:04 AM »
Hi Jerry,

I've been making your dough for awhile now and was wondering what you would recommend for 2 x 18" pies?

I tried doubling your recipe listed and it was close but made just a little too much...

Thanks Jerry!

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Offline Michaeliwasaki

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Re: Latest Dough Recipe, By Request :)
« Reply #185 on: May 07, 2017, 02:34:54 AM »
More pics...
« Last Edit: May 07, 2017, 08:35:33 AM by Pete-zza »

Online Pete-zza

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Re: Latest Dough Recipe, By Request :)
« Reply #186 on: May 07, 2017, 02:36:08 PM »
Hi Jerry,

I've been making your dough for awhile now and was wondering what you would recommend for 2 x 18" pies?

I tried doubling your recipe listed and it was close but made just a little too much...

Thanks Jerry!
Michaelwasaki,

Jerry last visited the forum in April, 2013 so it is unlikely that he will respond to your post.

As you might recall, Jerry's pizzas were 13"-14", and his recipe was for two pizzas. For purposes of the math, let us assume that you want to scale up his recipe to make two 18" pizzas. To do this, I would start by scaling up his recipe by (9 x 9)/(7 x 7) = 1.7. There may be some slight differences but I think you might come close.

You can also see other variations of Jerry's recipe in the collection at Reply 1 at https://www.pizzamaking.com/forum/index.php?topic=11860.msg110289#msg110289.

Peter

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