wizarddrummer
New member
Thank you Tom, you are a most gracious and inspiring person.
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Thanks so much Tom.WD;
Go to the RECIPE BANK and use the search word “dough” and look for my home made pizza dough recipe and procedure. Since your scale is “crappy” stay with the volumetric portions called for for now. This recipe will make enough dough for about 3-dough balls, so you will need to double the recipe to make six dough balls. Follow the directions (not much mixing at all). After the dough has been fermented and turned out of the bowl for a second kneading (just a couple seconds of kneading), divide the dough into 15-ounce pieces and form into balls. oil each edough ball and place into a plastic bag (think bread bag), twist the open end into a pony tail and tuck it under the dough ball as you place it into the refrigerator. Refrigerate the dough for roughly 24-hours, then transport it to the restaurant (no need to freeze). Once at the restaurant, set the dough out at room temperature for another 1.5 to 2-hours, then turn the dough out of the bag(s) into a bowl of flour, open into pizza skins, brush very lightly with oil (olive oil), and apply a light sauce application (about half of what you would normally use), place into the oven and bake at 450F (deck oven) just until the crust is firm and is beginning to color. Remove the par-baked crust from the oven and place onto a screen to cool. Par-bake all of the crusts, then add the remaining sauce, cheese, and toppings, and bake on the screens at 500 to 525F until done. Remove from oven and cool on a screen or wire rack.Cut into the desired number of slices. To the order, remove a slice, and add a small amount of additional cheese, then place the slice into the oven, directly on the hearth and reheat. This will take 1 to 2-minutes. You may need to experiment a little with the times, but this will get you very close to where you want to be.
Good Luck,
Tom Lehmann/The Dough Doctor
Sorry it took so long to say thanks!Wiz;
To answer your first question, it sounds like your oven is too hot. This will typically result in a crust that is browned, but still soft and chewy/tough in the center. It will not retain that crisp very long either.
As for your second question. You want a finished crust like foam rubber? Well, lets begin by mixing the dough until you get a very soft, pliable dough, try stretching it between your fingers (window test) to see if you can stretch out a gluten film). You are looking for a well developed gluten structure just as you would if you were going to be making bread from the dough. Lets leave the sugar out for now (you said you don’t want any color), no eggs or milk either. The fat content should be in the 3 to 5% range too. As for a baking temperature,
I’d begin with a cooler than normal oven, so lets begin at 450F as this will allow you to bake the crust without excessive color development. As the internal structure will not be baked al lthat well, you should end up with a very soft, but chewy crust texture.
Tom Lehmann/The Dough Doctor