So I have noticed over a series of posts, your perfectly round pie doughs. How do you do it? I have never produced such a round pie dough over many years and many doughs.
agree about dough, but for some of us, practice and patience is more important. I remember you telling me once to "just let it rest for 5 minutes and come back to it." Best advice I ever got. I want instant results, and sometimes the dough has other ideas.
My favorite method is to stretch the skin just a little small. Then stretch it out just over the rim of the screen. After a quick 5 minutes it is the perfect as size , with little to no shrinkage in the oven.
Thanks for the tip on the pizza screen. I wasn't aware of those, and after watching a video I can see that one of those would be very handy, not just at moving the dough but for shaping. As my pizza making moves outside for the summer I can see one of those becoming indispensable.
I would never be able to accommodate an 18" pie in my home oven without one. For smaller pies I can only imagine the mess sliding a pie off a flour/ semolina covered peel on to my steel!
Mind if I ask which style of pizza crust that stays nice at room temperature and not going stale too fast? I might give it a try
I found one of King Arthur's recipe, in which the writer proofed the rolled crust, then blind-baked it before adding sauce and toppings and baked it again, highly interesting
From what I see you are a very accomplished baker. I appreciate your kind words.
I am not sure I understand your question. My dough formula is loosely based on Tom "The Dough Doctor" Lehmann's formula. My procedure is to bring the dough to a medium development. Then out of the mixer, (Bosch Universal) I immediately divide, and ball. ( 561g @ 18") . Now they are placed into tightly sealed containers and frozen. Ideally the frozen dough balls will cold defrost/ ferment in the refrigerator for, 48-72 the hours before use. As long as thy get 48 hr. They are good to go straight out of the refrigerator. That being said, I have used them after 24 hr. Mixed with a few hours of room temperature warm up. The bake above was used before it was fully fermented. About 15 hrs of old defrost and two hours room temperature proof. It worked out but, was not easy to stretch out. My NY style dough is 65% hydration with some added sugar and diastatic malt. I'll post the formula for you if you like. It's pretty straight forward. The bake is in a home Electric oven on a steel at the bottom of the oven. The temperature 550°F for 8-10 minutes .
Edited to add
I only par bake my Sicilian pan style pizza. In this case I freeze the par-baked bases. My thin NY street slice pies are never par-baked. The dough is stretched topped then baked. One short bake.
Thanks for elaborating the process, appreciate it!
I'm trying to make crust that is on the softer side, since I feel, according to my people's liking, Italian style crust gets too chewy to our liking when no longer warm. I asked whether you have something on your repertoire that is on the oilier side. I found the writer's decision on King Arthur's website to final proof the crust interesting, I imagine the proofing would make the crust less chewy and softer somehow.
I'd take a look on Tom Lehmann. Thanks Will. That pie looks delicious
I took a photo of the ingredients for you. Changing the bake time changes the texture some. I do not find this formula to chewy. As far as eating cold pizza. I prefer it to reheating. Rarely are there any left overs to eat cold for breakfast. These days the formula is exclusively high gluten and extra fancy Durum wheat,( semolina)
So I have noticed over a series of posts, your perfectly round pie doughs. How do you do it? I have never produced such a round pie dough over many years and many doughs.
Seasoning is required, but that is a subject for another post.
agree about dough, but for some of us, practice and patience is more important. I remember you telling me once to "just let it rest for 5 minutes and come back to it." Best advice I ever got. I want instant results, and sometimes the dough has other ideas.
My favorite method is to stretch the skin just a little small. Then stretch it out just over the rim of the screen. After a quick 5 minutes it is the perfect as size , with little to no shrinkage in the oven.
Thanks for the tip on the pizza screen. I wasn't aware of those, and after watching a video I can see that one of those would be very handy, not just at moving the dough but for shaping. As my pizza making moves outside for the summer I can see one of those becoming indispensable.
I would never be able to accommodate an 18" pie in my home oven without one. For smaller pies I can only imagine the mess sliding a pie off a flour/ semolina covered peel on to my steel!
Oh that looks good, Will!
I find pizza daunting for some reason
Mind if I ask which style of pizza crust that stays nice at room temperature and not going stale too fast? I might give it a try
I found one of King Arthur's recipe, in which the writer proofed the rolled crust, then blind-baked it before adding sauce and toppings and baked it again, highly interesting
Jay
From what I see you are a very accomplished baker. I appreciate your kind words.
I am not sure I understand your question. My dough formula is loosely based on Tom "The Dough Doctor" Lehmann's formula. My procedure is to bring the dough to a medium development. Then out of the mixer, (Bosch Universal) I immediately divide, and ball. ( 561g @ 18") . Now they are placed into tightly sealed containers and frozen. Ideally the frozen dough balls will cold defrost/ ferment in the refrigerator for, 48-72 the hours before use. As long as thy get 48 hr. They are good to go straight out of the refrigerator. That being said, I have used them after 24 hr. Mixed with a few hours of room temperature warm up. The bake above was used before it was fully fermented. About 15 hrs of old defrost and two hours room temperature proof. It worked out but, was not easy to stretch out. My NY style dough is 65% hydration with some added sugar and diastatic malt. I'll post the formula for you if you like. It's pretty straight forward. The bake is in a home Electric oven on a steel at the bottom of the oven. The temperature 550°F for 8-10 minutes .
Edited to add
I only par bake my Sicilian pan style pizza. In this case I freeze the par-baked bases. My thin NY street slice pies are never par-baked. The dough is stretched topped then baked. One short bake.
Best,
Will Falzon
Thanks for elaborating the process, appreciate it!
I'm trying to make crust that is on the softer side, since I feel, according to my people's liking, Italian style crust gets too chewy to our liking when no longer warm. I asked whether you have something on your repertoire that is on the oilier side. I found the writer's decision on King Arthur's website to final proof the crust interesting, I imagine the proofing would make the crust less chewy and softer somehow.
I'd take a look on Tom Lehmann. Thanks Will. That pie looks delicious
Jay
I took a photo of the ingredients for you. Changing the bake time changes the texture some. I do not find this formula to chewy. As far as eating cold pizza. I prefer it to reheating. Rarely are there any left overs to eat cold for breakfast. These days the formula is exclusively high gluten and extra fancy Durum wheat,( semolina)
Thanks Will!
Since I'm planning to use 00 flour a lot for croissants, the pizza formula might be an excuse for me to buy a giant bag of 00 flour.
Jay