Search results

Tom Lehmann: Tom, Can you point us to the recipe you have in mind. Maybe I missed it but I didn’t see a “home made pizza dough recipe” at the Recipe Bank. I did see the NY style dough recipe, which is the pizza style that hamlove29 seeks, but that recipe is a commercial recipe recited in...

angel40404, I don’t know about pricing relative to the Caputo flours, but you might look into the San Felice 00 flour that is imported from the Naples area. I believe that there is a distributor in the NY/NJ area, but the importer is Manzo Food Sales, Inc., in Miami. Its website, where you can...

I tried the following experimental buffalo chicken pizza: I first coated the stretched out skin (18†in my case) with a layer of Ranch dressing (Ken’s brand) and then added the following items in sequence: drizzles of Frank’s Red Hot Buffalo Wing Sauce; crumbled Wisconsin blue cheese; diced...

Are you baking the pizzas at 600 degrees F? If so, the pizzas may be baking too fast with the bottoms getting done before the rims of the crusts get adequate browning. You might try a temperature of around 500-525 degrees F and adjust the bake time to get the desired results.

See this thread: http://www.pmq.com/tt/viewtopic.php?p=2972#2972.

For the examples I gave, Tom’s item 3) would be 1.03 [(161-58)/100 = 1.03)]. The other way to get the answer is to simply subtract the water quantity from the total quantity.

Ang, If you are interested in a 16" “thin-medium” NY “street” style pizza, per your original request, I would suggest a dough weight equal to 3.14159 x 8 x 8 x 0.105 = 21.11 oz. The breakdown for that amount of dough using the set of baker’s percents I previously posted is: Flour (100%)...

Otis, The amount of flour will go down as you add the rest of the ingredients. The actual amount of flour will be determined by adding all of the baker’s percents, dividing that sum by 100, and then dividing that number into 20 ounces (using your example). For example: Flour (100%): 352.17 g |...

Is there any particular form of yeast, and any oil or any sugar?

cdutchy: I’m not sure I understand how you used the peel. Can you clarify?

How were the skins formed (i.e., by hand or by machine) and did you use a peel or screens?

I am assuming that you weighed out all of the ingredients, and especially the flour and water, correctly, but All Trumps should be able to tolerate a hydration of 62%, which is perhaps close to the rated absorption for that flour. If the flour is a fresh batch, it may have a fairly high moisture...

Have you been taking the temperature of the finished dough to be sure it is in the range of about 80-85 degrees F? As the weather has turned warm, possibly your dough is fermenting too fast. You may need to use cooler water to get the finished dough temperature within the above range. There may...

See http://www.pmq.com/tt/viewtopic.php?p=23583#23583.

franko, From a baker’s percent standpoint, your dough formulation looks like this: 100%, Flour, 30 oz. 53.3%, Water, 16 oz. 6.67%, Olive oil, 2 oz. 1.67%, Salt, 0.5 oz. 1.67%, Sugar, 0.5 oz. 1.67%, Yeast (SAF), 0.5 oz. The baker’s percents for the water, olive oil, salt, sugar and yeast are...

Steve, There is a handy tool to do the math for you, at http://www.unclesalmon.com/tools/food.php (on the right hand side). There are four inputs you will need to use the tool: 1) the protein content of the base flour to be supplemented with the vital wheat gluten, 2) the protein content of the...

td_VP192: Out of curiosity, what is the purpose of using the cornmeal as part of the seasoning process, and does it “wear off” such that you have to repeat the process from time to time?

Re: “new” dough mixing procedure…any advantage ? I believe what Otis is attempting is a version of the classic French autolyse in which the salt is added after the flour and water have had a chance to hydrate. If so, I don’t think a five-minute rest period for a commercial dough batch size is...

Donatos, a regional Midwestern pizza chain, offers a “No Dough Pizza†(http://www.donatos.com/menu/pizzas.asp), which I believe uses a soy base. No doubt there are changes that might be made to a dough formulation, such as using a higher hydration and more yeast or possibly using proofing...

Aves99: The hearth disks come from Lloyd Industries, which is affiliated with pizzatools.com. Their website for the hearth disks is http://www.lloydpans.com/productdisplay … Bake_Disks.