FloridaRob
New member
I’m opening a pizza place in Mexico (more as a hobby/retirement thing) I worked in a pizzeria in Boston as a kid…
Can’t figure out what’s going on with my dough…
I’m looking for a typical NY/Boston type deck oven pizza… using the recipe, I’ve made batches with both fresh yeast and powdered yeast, sugar and no sugar… let it cold ferment 1 day, 2 days, 3 days. Have a Globe 60 qt mixer, Blodget 1040 oven running at 550F… the flour I’m using may be the culprit … is their best quality high protein (13.5%)
Here are specs for the flour:
http://www.grupocmg.com/fichas/producto-164.pdf
Any suggestions?
I’m going to try one of their other flours, a more gen purpose, bread flour with 11% protein:
http://www.grupocmg.com/fichas/producto-52.pdf
Can’t figure out what’s going on with my dough…
I’m looking for a typical NY/Boston type deck oven pizza… using the recipe, I’ve made batches with both fresh yeast and powdered yeast, sugar and no sugar… let it cold ferment 1 day, 2 days, 3 days. Have a Globe 60 qt mixer, Blodget 1040 oven running at 550F… the flour I’m using may be the culprit … is their best quality high protein (13.5%)
Here are specs for the flour:
http://www.grupocmg.com/fichas/producto-164.pdf
Any suggestions?
I’m going to try one of their other flours, a more gen purpose, bread flour with 11% protein:
http://www.grupocmg.com/fichas/producto-52.pdf
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