January 31, 2009 - 8:36pm
how in the world do you shape the pizza dough ???
I have the pizza dough started from my wild yeast mother starter that I made. I left it for 5 hrs while I went to work and it rose like crazy. But talk about sticky white stuff. This is a mess. I have made reg. yeasted pizza dough for decades. This is a whole new experience. How am I to get this on a peel , or shape it. I can't do anything with it except with a wet spatula. So any suggestions will be much appreciated. I degassed and stuck it in the fridge. A last resort I guess. thanks in advance.
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Spray some oil on top, then flour/semolina it. Flip it over with wet spatula and you should be good to go.
Coincidentally I just made Reinharts BBA pizza dough and it is a pleasure to work with. It rolls very flat if desired and is still easy to work with.
D
Add more flour. Let it rest 30 minutes and roll out. Take your time adding toppings and bake when you think it's risen enough.
Mini
...Parchment can be used, dry or wet (spray with canola).
http://en.wikipedia.org/wiki/Parchment_paper
Try building the crust on parchment and pre-bake it for a bit, then load it up.
I don't use the fridge method anymore but it is common for wetter Pizza doughs.
You can easily roll out a wet Pizza dough on Parchment if it comes from the fridge.
Once on the parchment and rolled out let it warm for about 20, then load.
All the best,
Mark
I have had success with wet doughs for pizza by dredging the dough in flour. You don't need to knead the flour in, just make a nice thinck coat. It makes it easier to stretch it by hand instead of using the rolling pin which results in not only a more fluffy crust, but a better charred surface. The rolling pin is creat for thin-crust, though. It squeezes the air out of the crust where using just your fingers only moves the air around.
A lot of pizzarias shape their doughs into balls and keep them in the fridge. They are taken out but are usually still cold when they are being stretched. The dough is a little stiffer when cold. They often drop the ball of dough into a big bowl of flour and then drop in onto their work surface to stretch.
...When I was a wee lad I worked as a Pizza dough spinner, all of my ammo was kept in the fridge at 42 degrees. Works great even for spinners.
Seems to be the consensus..FLOUR. I was messing around with the recipe I found on here. It called for 25g of starter....I decided to try 25% starter. Reason was the thread about how to adapt a recipe to sourdough from reg. I of course had a duh...moment and realized later that I was not converting a reg to sd but messing with an sd recipe. Ah well...I have flour and I have oil. Will post pics if it is OK...if not will try again :) Have often prebaked for 2 min. and then removed from oven and loaded so may try that. Thank you again...I knew there would be great suggestions here.
Try parchment paper folded over a cookie sheet. Make it a little more than twice as long as the cookie sheet. Put corn meal on the parchment to help with the release. Build your pizza or shape your bread on the peel. Put the folded end into the oven and pull back on the bottom parchment and the cookie sheet. It works like a conveyor belt.
Watch out for the parchment paper. It gets hot quickly touching a 500 degree stone even though it isn't in there long. The parchment can be reused because it doesn't get "cooked". A large spatula and the cookie sheet gets the baked item out. You don't have to find a place to store a handled peel and you may have everything you need already.