January 7, 2021 - 6:50pm
Long ferment Detroit/Sicilian pizza dough?
Hey gang.
I’m a commercial foods teacher and as part of my job I run the school cafeteria. I have been working the last 4 or so weeks on nailing down a solid sourdough pizza dough recipe that is a thicker pan style crust that can stay alive for up to 5 days in the fridge without the gluten getting totally blown out. I have had middling success with anything past 5 days. Any ideas or tips would be helpful.
Been working with ap flour at a 70-75% moisture level. Bake at 500f. Initially I was stretching dough neopolitan style but Since been pounding it for stretch in a pan and letting it proof in pan before bake to give the pizza crust some more structure and body so it does not cool off and fall apart while sitting.
Thanks.