Recent content by D-Laurios

Thanks Tom, May I follow up? We will try leaving the trays open longer… We already oil them but will still have to watch carefully for excessive drying. I will let you know early next week. Is the reduced acidity a result of less fermentation? How does that acidity effect the finished pizza...

Tom, Our pizza dough performs well, it is easy to stretch, proofs and bakes up perfect just as long as it is used within two days of mixing. By the third or fourth day the dough is almost blown and does not get enough lift even with a extended proof our enough spring in the oven. Our issue. We...

In my previous attempts combining to make a larger, I guess I overworked them, even sort of reshaped them into balls. They seemed like a good idea and they looked like they just needed it. Well after that they would not sheet well and would snap back when stretched. Thanks for the help. I’ll...

Sorry Tom, I didnt mean to come off as challenging the importance of an proper breakin. That was not what I intented to do. I pointing it out only because, since I hadn’t known any better, that’s what actually happened. The crux of my question was triggered by the discussion over deck oven...

I didnt know you where to supposed to break your oven in. They delivered mine, set it up turned on the gas and fired to full temp in just a couple hours. No cracks in the deck and it seems to be ok. Your comment about the deck & oven temps being off brings a question to mind. I know its naive...

Can someone explain how to to combine or reduce “cold femented dough balls” to make different sizes. For example if all I have left in the cooler are 19.5 ouncers but I need 25.5 ouncers or the opposite say I need 19.5s but have only 25.5s left.

Tom I do cover them with pan lids, perhaps there is a better way to seal them? In all cases I get the blisters if the skins have been inside the fridge long enough to cool down. I don’t like the appearance and have tried several approaches to getting rid of them: Allowed the covered pans...

Tom, When using skins from the fridge, have you ever seen where the rims of the crust once baked, have small blisters bout the size of the blunt end of a pin? Might say it looks even sort of scaly. Only happens on dough skins opened into pans, that are refrigerated for any length of time...

Could this work? Sheet pans with warmed but cold fermented dough balls. Later pull from fridge about 30 min before needed then top and bake. Pros & Cons