Authentic Italian Pizza Dough Recipe Instructions

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Narmnaleg
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Narmnaleg »

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.
Nath
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Authentic Italian Pizza Dough Recipe Instructions

Post by Nath »

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.
Cool:) I figured that was the case, thanks Narm.


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Bentley
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Bentley »

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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Nath
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Authentic Italian Pizza Dough Recipe Instructions

Post by Nath »

:D 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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Narmnaleg
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Narmnaleg »

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.
Bentley
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Bentley »

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...
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Nath
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Authentic Italian Pizza Dough Recipe Instructions

Post by Nath »

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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Groovy Gorilla
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Groovy Gorilla »

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.
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Steaksy
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Authentic Italian Pizza Dough Recipe Instructions

Post by Steaksy »

I don't have kitchen scales wondering if anyone could tell me roughly how many mls of waters equates to 700grs at all.

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urbangriller
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by urbangriller »

700ml of water is 700g :D
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Gumb

Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Gumb »

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.
Steaksy
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Steaksy »

urbangriller wrote:700ml of water is 700g :D
That's what I was thinking but thought I must of been wrong (as usual, in my house!)
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Bear
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Authentic Italian Pizza Dough Recipe Instructions

Post by Bear »

urbangriller wrote:700ml of water is 700g :D
Providing your water is 4'C and you're at 1 atmosphere pressure (sea level) :twisted:
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sosman
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by sosman »

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.
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Re: Authentic Italian Pizza Dough Recipe Instructions

Post by Gumb »

Hey sosman, long time no see. Good to see you back though. Hope all is well with you and yours. :)
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