On Sep 24, 11:21 pm, "Dee Dee" > wrote:
> "Ben" > wrote in message
>
> ps.com...
>
>
>
>
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> > hi, i'm really not a cook, but in the last month i've been trying to
> > work on pizza making at home... already it tastes so much better than
> > any delivery i've had, but still want to improve it a bit.
>
> > got a book that describes a neapolitan type crust recipe -- i tried to
> > double the yeast amount, in order to make it rise some more, but it
> > didn't help... in fact, what it did do is make it really hard to
> > stretch the dough...
>
> > can anyone offer tips to 1) how to make it rise more 2) what makes it
> > so it's hard to stretch ? was it the added yeast ?
>
> > here's the recipe i used:
>
> > 1 tsp active dry yeast (i used 2, and it didn't make it rise more)
> > 1 1/4 warm water (made sure to measure temp to 115 F & used bottled
> > water)
> > 1 cup cake flour
> > 2 1/2 cups all-purpose non bleached flour
> > 2 tsp sea salt
>
> > I tried various rising methods... (over the counter / put in
> > refrigerator for 24 hrs, punching down serveral time) -- also when i
> > take the dough ball out of the refrigerator I let it sit at room temp
> > for 2 hours...
>
> > Thanks for any tips from you pros!
>
> > ben
>
> Try this:
> 3-1/2 cups bread flour (or all-purpose)
> 1-1/2 teaspoons dry or instant yeast
> 3/4 teaspoon salt
> 1-1/4 cups water
>
> Two things:
> 1) You may have too much salt ratio to yeast.
> 2) There is no necessity for heating the water this high. Anything over 90
> and UNDER 110 is better. Don't go to 115.
>
> Dee Dee- Hide quoted text -
>
> - Show quoted text -

interesting...i didn't know the salt has an affect on the yeast
activity... and i've been adding more than the recipe calls for to try
to get more taste in there... so it makes sense -- I'll watch it next
time & the water temp, and definatley try your recipe as well. I have
to watch some more Alton Brown

btw, i remember in the pizza place i used to work in, we took the
dough balls right out of the cooler before tossing/baking... we didn't
let it sit at room temp. Is that really needed ? can someone offer
tips to the best (but not overkill) method of rising ? obviously
faster is better if it doesn't hurt the results...

Thanks Dee Dee!