need emergency dough recipe for NY handtossed,
came in this morning and breaker for cooler tripped and dough blown out
tried a spin on my own,not to good,tastes to doughy and gritty…
Tom Lehmann’s PMQ answer:
Question:
How do you make a good emergency dough?
Answer:
I’m really not sure that you can make a “good†emergency dough, but you can make an effective one that will allow you to keep your doors open when you might have had to otherwise close down due to the fact that you didn’t have any dough with which to work.
You might lose your dough due to any number of reasons, but the most common ones include loss of power during the night, resulting in your cooler warming up to the point where the dough began to actively ferment and grow right out of the dough boxes. In short, it “blew.†Another common reason to lose a dough is because of an ingredient scaling error such as: the yeast was not added, sugar or salt were not scaled, or the salt was scaled as the sugar (after all, they do look alike), and it was scaled again as the salt (trust the voice of experience, it can and does happen). Whatever the reason for dough failure, it is not pleasant to come into your store in the morning to discover that you don’t have any usable dough for the day. This is where an emergency dough comes into play. This is also not the time to be thinking about weighing up a dough that has radically different ingredients or ingredient amounts from your regular dough, so for the sake of simplicity, and comfort level, we want to keep the emergency dough as close to our regular dough as possible. The easiest way to accomplish this is to base our emergency dough on our regular dough formulation with only some minor changes to allow it to function as an emergency dough.
Here are the recommended changes needed to convert your regular pizza dough into an effective emergency dough:
Double the amount of yeast used in the dough.
Increase the temperature of the water used to make the dough by 15˚F. This should give you a dough that is close to the 90 to 95˚F temperature range than the commonly recommended 80 to 85˚F range. Even if your normal dough temperature is outside of this temperature range, the warmer water will result in a higher finished dough temperature, which is what we are looking for.
Mix the dough as you normally would.
Scale and ball the dough immediately after mixing, place into dough boxes or onto trays, cover, and allow to remain at room temperature for about 60 minutes, then check the dough to determine if it can be shaped by whatever procedure you use. If the dough isn’t ready, allow it to rest until it can be easily shaped into dough skins. From this time, you will only have about 90 minutes to use the dough. After that, it will become too gassy to use. You don’t have to toss the dough out though, you can shape the dough skins and place them on screens, disks, even cardboard pizza circles and store them in the cooler for use later in the day. Remember to keep an eye on your dough/skin inventory, as you will need to make more doughs during the day as needed. At the end of the day, discard any remaining emergency dough and prepare your regular dough for use on the following day(s).
Remember that emergency doughs generally exhibit a pronounced tendency to bubble during baking, so keep a bubble popper handy and keep an eye on the pizzas as they are baking.
I recommend that you convert a copy of your dough formula to an emergency dough and place it into a plastic sleeve in your office where you can get to it when needed. This will make things go a lot smoother when “that day†happens and your brains turn to mush as you try to sort things out. Just grab the emergency dough formula and begin scaling the ingredients without having to think about making changes. Follow the directions and you’re home free, or at least you will have dough to work with, which sure beats the alternative.
I tried this one earlier,did not work well…thx anyway Dewar
i guess i am SOL today
Personally, we normally make our dough using cold water - we take water from the cold water off our fountain machine, about 40 - 42 degrees. Doing this makes the dough keep longer, although it needs to proof in the cooler for at least 24 hours.
When I have a dough emergency (about once every 2 years or so), I simply use warm water rather than cold. Ball it up & leave what I need RFN (Right Freakin’ Now) at room temp, the rest goes into the cooler and needs to be used that day. If you put it on screens, do not cook it on that screen! Odds are that the crust will be too stuck to the screen to salvage any pies made this way. I think you’d be better off par baking some breadsticks or garlic knots with any excess to give away as a “special unadvertised one time promotion”, that way you get some use out of it, rather than putting out an inferior product any longer than necessary. Naturally, if any customer calls to complain that your pizza isn’t as good as normal, be up front & explain the tight crack you’re in today … 90% will just be happy that it’s not a permanent change, the rest you can comp for next time. As Tom said, watch out for air bubbles - that’s the source of most complaints when I have to do this.
hindsight…weigh out some of the blown dough (10-20#'s?) & add/mix to a 1/2 batch of your regular recipe (kick up yeast tho) & limp by…
will i do not understand this emergency dough business
if you are going to serve an emergency dough to your customer it will not be the same quality dough , if i were you i ll say sorry we out .
Re-cut and roll your blown dough Wait about two hours and use it.
Yup!