Hoping to get some help with shaping pizza dough. I have made some fine pizzas over the last couple years but never really tried to perfect or learn how to properly shape the dough. My recipe is simple as follows:
I watched Diners Drive-ins and Dives last Sunday. A pizza place made dough with poolish.The pizza dough took two days. I bet the dough flavor was amazing.
Does anyone have a recipe for pizza dough with poolish?
Does anyone have a 100% or close to 100% whole wheat pizza dough recipe? I am not interested in a sourdough whole wheat recipe. I would like to made a dough that could be used on a grill.
Tonight's dinner was homemade pizza. I put my regular dough recipe away in favor of trying an overnight, slow-fermented pizza dough. We ended up with a pizza dough that was crispy on the bottom, chewy and pillowy up top, but so unbelievably bland. This was even more surprising considering the long, cold ferentation (24 hours in the fridge). The recipe is as follows:
20 oz KAF Bread flour
~ 2 cups water
4 t active dry yeast
2 T olive oil
3.5 t salt
I'm not a professional baker but i have been successfully baking as an amateur for a couple of years now. In this time I have learned a few basics, such as that strong white flour can absorb water of 60% of the flour weight (approximately). That is, 3/8 water to 5/8 flour. I know that this is flour dependent, but only within a couple of percent.
The Neopolitan Pizza dough recipe in Peter Reinhart's new books makes fabulous pizza but I'm having trouble shaping it using his tossing method without it's quickly getting so thin it tears. It's a very wet dough. Anyone else having this problem? Wonder if adding a bit more flour and making it a bit drier would help. Or using the stretch and fold technique on it. I can't believe the photo in his earlier book where he's tossing a foot in the air could be done with this dough.