Flour 100%, Sugar 3.25%, Salt 1.45%, Granulated garlic 0.75%, ADY 0.31%, Water 48.5%, Oil 10%
Dear Mr. Lehmann
How can we prevent having big blisters on the edges of our crust? Is there anyting that we can do to ameliorate our crust characteristic?
We make a greek style pan pizza. We bake in a lincoln impigner 3 high oven (I believe it’s the 1600 series) in a 1" height pan.
Here’s a breif description of how we make our dough:
Add sugar+satl+garlic+oil in the mixer bowl
Add ADY to the water in a bucket and mix
Add yeast water to the other ingredients in the mixer bowl
Mix all ingredients well than add four to it
P.S. we take Room temp+Flour Temp- 212 F in order to get our water temp.
We mix for 14 minutes on low speed
Dough temp varies between 85 F and 90 F after mixing
we let the dough rest outside for about 20 to 30 minutes
we cut and form the dough into balls, then put on aluminum trays
we put those trays in the cooler without any covering for about 15 to 20 minutes @ 41 F(cooler temp)
Last we cover each dough tray with plastic bags
we use this dough the following day
Proofing in the pans:
We use a sheeter to open the dough
we proof in the pans for about 6 to 7 hours @ room temperature of 67 F
Then we put proofed dough in the cooler
Then we bake in our lincoln impinger oven @ 495 F for 6:25 minutes
Now, my question is: Should we still use the leftover proofed dough that were left in the cooler the following day, or not? Cause that 's when the blistering on the crust occurs.
Could u also tell me what are the crust characteristics of a good pan style pizza?
Finally, i would like to thank you in advance of your help. Sorry about my long essay/question.
Sincerley,
Rob
Dear Mr. Lehmann
How can we prevent having big blisters on the edges of our crust? Is there anyting that we can do to ameliorate our crust characteristic?
We make a greek style pan pizza. We bake in a lincoln impigner 3 high oven (I believe it’s the 1600 series) in a 1" height pan.
Here’s a breif description of how we make our dough:
Add sugar+satl+garlic+oil in the mixer bowl
Add ADY to the water in a bucket and mix
Add yeast water to the other ingredients in the mixer bowl
Mix all ingredients well than add four to it
P.S. we take Room temp+Flour Temp- 212 F in order to get our water temp.
We mix for 14 minutes on low speed
Dough temp varies between 85 F and 90 F after mixing
we let the dough rest outside for about 20 to 30 minutes
we cut and form the dough into balls, then put on aluminum trays
we put those trays in the cooler without any covering for about 15 to 20 minutes @ 41 F(cooler temp)
Last we cover each dough tray with plastic bags
we use this dough the following day
Proofing in the pans:
We use a sheeter to open the dough
we proof in the pans for about 6 to 7 hours @ room temperature of 67 F
Then we put proofed dough in the cooler
Then we bake in our lincoln impinger oven @ 495 F for 6:25 minutes
Now, my question is: Should we still use the leftover proofed dough that were left in the cooler the following day, or not? Cause that 's when the blistering on the crust occurs.
Could u also tell me what are the crust characteristics of a good pan style pizza?
Finally, i would like to thank you in advance of your help. Sorry about my long essay/question.
Sincerley,
Rob
Last edited: