Authentic Italian Pizza Dough Recipe Instructions
Re: Authentic Italian Pizza Dough Recipe Instructions
On the bench Nath.
My experience is that the damp towel is not enough to stop it drying and forming a skin, so I cover the bowl in glad wrap then a dry towel on top to avoid too much light getting in.
My experience is that the damp towel is not enough to stop it drying and forming a skin, so I cover the bowl in glad wrap then a dry towel on top to avoid too much light getting in.
Authentic Italian Pizza Dough Recipe Instructions
Cool:) I figured that was the case, thanks Narm.Narmnaleg wrote:On the bench Nath.
My experience is that the damp towel is not enough to stop it drying and forming a skin, so I cover the bowl in glad wrap then a dry towel on top to avoid too much light getting in.
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Nath
Re: Authentic Italian Pizza Dough Recipe Instructions
Sorry Buddy, was in bed when you posted this...I left it out on counter. No help now! And Narm is spot on about the drying, learned that the hard way!
Nath wrote:Looking at doing this tonight. Is the 1st fermentation process (12hr) done on fridge or bench?
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Burnt By The Best
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Authentic Italian Pizza Dough Recipe Instructions
it's sitting on the bench, cling wrapped and tea towel over.
First time I've done it, though I feel it will be a little wasted as I'm taking it around to friends, and will most likely be cooked in indoors next batch will be at home for in the kamado. Thanks Brother Bent!
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First time I've done it, though I feel it will be a little wasted as I'm taking it around to friends, and will most likely be cooked in indoors next batch will be at home for in the kamado. Thanks Brother Bent!
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Nath
Re: Authentic Italian Pizza Dough Recipe Instructions
I've never done it in the oven so this could be totally wrong: I'd make it a bit thicker and give it more time to rise. I've made some very nice focaccia's using the same dough mix.
Re: Authentic Italian Pizza Dough Recipe Instructions
For what it is worth, the one above was done in my oven on a metal pan with convection setting at 287°c for 10 minutes...
Burnt By The Best
Competition BBQ Team
Fresno State University
Go Dogs!
Competition BBQ Team
Fresno State University
Go Dogs!
Authentic Italian Pizza Dough Recipe Instructions
No pics. I know I know. But seriously, easily the best dough I have made. Took about 5 minutes per pizza with oven on full tilt.
Can't wait to give it another shot in the Kamado.
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Can't wait to give it another shot in the Kamado.
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Nath
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Re: Authentic Italian Pizza Dough Recipe Instructions
Best one I made was leaving the dough for 48 hours in the fridge.(last Monday because it was too hot to turn the oven on,on Sunday)
I was a 24 hour ferment man for years but 48 is better if you can wait.
Since I killed my 3rd mixer a month back (still waiting for parts) ,I have been doing it by hand and I think its improved the dough too.
I was a 24 hour ferment man for years but 48 is better if you can wait.
Since I killed my 3rd mixer a month back (still waiting for parts) ,I have been doing it by hand and I think its improved the dough too.
chilling while grilling
Authentic Italian Pizza Dough Recipe Instructions
I don't have kitchen scales wondering if anyone could tell me roughly how many mls of waters equates to 700grs at all.
Cheers
Steaksy
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Cheers
Steaksy
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Re: Authentic Italian Pizza Dough Recipe Instructions
700ml of water is 700g
Common Sense is so rare these days it should be a Super Power!
Re: Authentic Italian Pizza Dough Recipe Instructions
Take it from the Griller, he's spot on as usual. In metrics, the gram came about because it's the weight of 1ml of H2O.
Re: Authentic Italian Pizza Dough Recipe Instructions
That's what I was thinking but thought I must of been wrong (as usual, in my house!)urbangriller wrote:700ml of water is 700g
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Authentic Italian Pizza Dough Recipe Instructions
Providing your water is 4'C and you're at 1 atmosphere pressure (sea level)urbangriller wrote:700ml of water is 700g
Charcoal: 22.5" Weber OTP 2000 | Wood Oven: Al Forno Piemonte R8 | Portable: Weber GA 2006
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Gasser: NG WeberQ 320 | Rotisserie: Gaganis custom dual spit | Smoker: 18.5" WSM 2004
Re: Authentic Italian Pizza Dough Recipe Instructions
I occasionally use wolfram alpha for non trivial problems like that:
http://www.wolframalpha.com/input/?i=700+g+water+in+ml
Bear - temperature far more significant that atmospheric pressure. When it comes to making dough though, no two batches of flour are ever the same in my experience and you still need to play it by "ear" anyway.
I happen to use a Kenwood for kneading the dough and I like to see the dough ball just sticking to the bowl as it spins. Too much water and the dough is hard to handle, not enough and rolling it out is a pain.
http://www.wolframalpha.com/input/?i=700+g+water+in+ml
Bear - temperature far more significant that atmospheric pressure. When it comes to making dough though, no two batches of flour are ever the same in my experience and you still need to play it by "ear" anyway.
I happen to use a Kenwood for kneading the dough and I like to see the dough ball just sticking to the bowl as it spins. Too much water and the dough is hard to handle, not enough and rolling it out is a pain.
Re: Authentic Italian Pizza Dough Recipe Instructions
Hey sosman, long time no see. Good to see you back though. Hope all is well with you and yours.