how long do you let your dough sit?
I just bought a Ferrari.
- Thread starter Kevin
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do you guys preheat your stone then place the pie on top, or just huck the pizza and the stone together into the oven?
4 hours is typical rise time. Maybe I should experiment with overnight, see if I get a lighter more airy crust.
Pro tip-
For a light airy crust, inject butane into the dough just before baking.
You're welcome!
oh dude! what are you doing! that was the biggest difference in my crust when i started doing a 24 hour rise time. i make it the night before, cover it, and put it in the fridge for 24 hours.
Getting hiker hunger just from reading this delicious post.
if you don't preheat the stone, you're honestly better off not even using it.
my oven takes probably a good 10-15 minutes to get up to max temp to begin with.
Sugar and salt have opposite effect on yeast rising, so try adding a bit more sugar -- or if your yeast is of questionable vintage more yeast...
Similarly yeast like moist warm environments -- don't we all
-- so if your house is chilly then the yeast may not be as active during the proof.
Overnight rise (which I do on my sourdough loaves but not typically pizza dough) adds a bunch more flavor and 'texture" to the dough, but wouldn't necessarily change yeast activity by itself unless it was chilly and the yeast just needed more time to eat those sweet sweet carbs...
Similarly yeast like moist warm environments -- don't we all
-- so if your house is chilly then the yeast may not be as active during the proof.Overnight rise (which I do on my sourdough loaves but not typically pizza dough) adds a bunch more flavor and 'texture" to the dough, but wouldn't necessarily change yeast activity by itself unless it was chilly and the yeast just needed more time to eat those sweet sweet carbs...
i find overnight proofing gives the dough a much better texture that stretches out better and is much less prone to tearingSugar and salt have opposite effect on yeast rising, so try adding a bit more sugar -- or if your yeast is of questionable vintage more yeast...
Similarly yeast like moist warm environments -- don't we all
Overnight rise (which I do on my sourdough loaves but not typically pizza dough) adds a bunch more flavor and 'texture" to the dough, but wouldn't necessarily change yeast activity by itself unless it was chilly and the yeast just needed more time to eat those sweet sweet carbs...
Yeah, supposedly it "relaxes" the glutens...
You can 'cheat' a bit on time if you simply hydrate your flour (and don't kneed it right away, ie. wait 2 hours before kneeding) the glutens relax, stretch and line up easier as well.
Your lower than expected yeast activity could also be due to oven temps -- the hotter the better
I was talking post oven preheat, so yeah. Give it time to take it all in.
that too yes.
Okay pizza nerds, what's your methodology for getting the pizza from your cutting board/assembly area and into the oven? I've struggled with this part for way too long, always end up with mushed/mishapen pizza and it never goes smoothly.
I've basically just switched to cast-iron skillet pizza, which is good, but not always what I'm looking for.
I've basically just switched to cast-iron skillet pizza, which is good, but not always what I'm looking for.
Slip it on in.
I use a peel / flat cookie sheet to transfer to stone.
But the key is to put a thin layer of corn meal down UNDER the flour dough before you get to the toppings.
corn is more hydrophobic than flour so it won't absorb the moisture. It acts like little ball bearings.
Try to keep your peel free of spillage when dressing the pie...
I make sure the finished (raw) product slides on the peel before putting it in the oven, if not I take two spatulas to lift 1/2 the pie at a time and add more cornmeal...
A ton of flower on the counter and a super thin aluminum scoop.
i have a wood pizza peel. i lightly flower it before placing the dough, then put all toppings on once its on the peel. but its absolutely critical that you stretch the dough to size before putting it on the peel. i give it a little shimmy to make sure its "loose" before i pick it up to place it on the stone in the oven.
and to ensure the pizza comes off the stone easily i put a little corn meal on the stone immediately before sliding the pizza on.
Just checked the food bag in my pack and there is no pizza. Not acceptable. Not. At. All.
This. Practice with a dish towel. Turn the peel as you pull it away.
I've tried corn meal, I've tried flour, but never at the same time. Maybe just not using enough of either?
Wrecked an entire pizza the other night when I thought it was loose, but it turned out it was only the half toward the handle of the peel, went to slide it in, gave it a jiggle, whole thing folded in half and rolled onto the stone, topping side down.
whatever you use, you need to stretch the dough out before you place it on whatever you're gonna use to transfer to the oven. otherwise the pressure from kneading/stretching it will make it stick.
Pizza screens are usually sufficient for home use if one does not have a pizza stone or the patience to pre heat one. You can build your pie directly on it and just put the whole thing in the oven.
It's been well over thirty minutes, where the fuck is my pizza ?
You guys suck.
You guys suck.
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That may also be part of my problem, I roll/toss it to size before it gets placed on the peel, but it always stretches a bit in the transfer from board to peel, there's always a bit of retraction once it's on the peel. Could be the dough, I usually just use Trader Joes dough balls, one day when I don't have a million other things going on I need to get back into baking bread and start making my own dough.
I do not toss my dough I use a roller. I am just not good at it. A yeasty smell after a long rest means the yeast is still to active. Punch it down and let it rest. If your dough sticks to the side of the bowl. After it has rested through it away unless you plan on making Crackers.Yet if the dough doesn't spring back after a small pinch or gets a leathery top on it. its done. I feel like Syadasti here. Surely there is a video about Pizza Dough? I have made a lot of Pizzas and it is a pretty simple thing. Based on the pics here. Listen to JohnKranked. Whatever he says go with it.
Perfect crust on this bad boy. See the little striations on his crust. You can't teach that. You can't have perfect crust without perfect dough....
Perfect crust on this bad boy. See the little striations on his crust. You can't teach that. You can't have perfect crust without perfect dough....
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My first non bike shop job was at a pizza joint that made dough and hand tossed. We also had legit ovens, I got spoiled. They had a 3' "party" pizza that was a bitch to toss. There was also a power roller that got you started.
Do you use a mixer or kneed it by hand on a tabletop?
My favorite pizza dough recipe:
(their beer dough actually, could not find image)
(their beer dough actually, could not find image)
One place I worked had the conveyer belt oven, screens and a power roller. The Italian joint had real (Blodgett) ovens and we hand tossed the dough.
People use to ooh and ahh over the Alfredo sauce. It was frozen Stouffer's reheated in the pizza ovens.