October 27, 2013 - 1:43pm
getting more flavor in my pizza dough
hello friends,
I am trying to get some sourness in my pizza dough. We make 25# flour batches and use vitamin c, malt, yeast, salt and of course water. We also use day old dough. we do not have the space to long proof the dough. It is used the same day. Is there anything that we could add that would give it more of a complex flavor?
Thanks so much
//Bradley
Share
Link to online pizza guide at Archive.org
http://web.archive.org/web/20040623020417/http://www.correllconcepts.com/Encyclopizza/_home_encyclopizza.htm
How whats the percentage of "old dough" used? How is it stored? Do you use any other pre ferments? If cold retarding dough is out of the question there are other options. Adding a pre ferment or increasing the old dough are the first two thoughts. Decreasing the amount of yeast and lengthening the bulk ferment is another. Lastly adding different grain if it is a whole white dough could also improve flavor/add sourness. Let me know a bit more and we can come up with a few things that would work for your space.
Josh
Thank you for your reply,
we make 25# batches of dough. We do not have the ability to cold ferment, and we could add more old dough
the recipe is as follows
12# of flour
7500 grams of water
217 grams compressed yeast
24 grams malt
47 grams vitamin C
9# old dough
290 grams kosher salt
we mix this for 10 minutes total on a 60qt hobart with cold water.