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Old 19-05-2010, 07:12 PM posted to rec.food.cooking
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Default Great article about pizza dough......

We've talked about pizza dough lots just since I've been in this group
but here's another take on it.

http://www.nytimes.com/2010/05/19/dining/19pizza.html

I'm going to stick my pizza stone in my bbq and try that.

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Old 19-05-2010, 08:15 PM posted to rec.food.cooking
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Default Great article about pizza dough......

On Wed, 19 May 2010 11:12:30 -0700 (PDT), ImStillMags
wrote:

We've talked about pizza dough lots just since I've been in this group
but here's another take on it.

http://www.nytimes.com/2010/05/19/dining/19pizza.html

I'm going to stick my pizza stone in my bbq and try that.



The advice to retard the dough overnight that the article mentions, is
quite commonly accepted among breadies for helping to deepen flavor.

It really works well, and is the basis of the artisan bread 5 minute
thingy.

Boron
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Old 19-05-2010, 10:15 PM posted to rec.food.cooking
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Default Great article about pizza dough......

On 5/19/2010 3:15 PM, Boron Elgar wrote:
On Wed, 19 May 2010 11:12:30 -0700 (PDT), ImStillMags
wrote:

We've talked about pizza dough lots just since I've been in this group
but here's another take on it.

http://www.nytimes.com/2010/05/19/dining/19pizza.html

I'm going to stick my pizza stone in my bbq and try that.



The advice to retard the dough overnight that the article mentions, is
quite commonly accepted among breadies for helping to deepen flavor.



And almost certainly the way the typical evil mom & pop pizza shop
prepares their dough.

It really works well, and is the basis of the artisan bread 5 minute
thingy.

Boron


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Old 20-05-2010, 08:16 PM posted to rec.food.cooking
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Default Great article about pizza dough......

ImStillMags wrote:
We've talked about pizza dough lots just since I've been in this group
but here's another take on it.

http://www.nytimes.com/2010/05/19/dining/19pizza.html

I'm going to stick my pizza stone in my bbq and try that.



I use high-protein flour and I let the dough ferment in the fridge for
at least 24 hours, usually longer. Last time, I tried using half
bread flour and half all-purpose flour, and the dough was easier to
work but the crust had less flavor and didn't brown as well. But the
"easier to work" part was enough that I need to revisit this.

I like the idea of using sourdough starter. I have some rye flour in
the basement freezer; might be time to start a culture going. (start
with rye, feed it with wheat AP flour once it's alive and bubbly)

Bob
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Old 20-05-2010, 08:19 PM posted to rec.food.cooking
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Default Great article about pizza dough......

On May 20, 12:16*pm, zxcvbob wrote:
ImStillMags wrote:
We've talked about pizza dough lots just since I've been in this group
but here's another take on it.


http://www.nytimes.com/2010/05/19/dining/19pizza.html


I'm going to stick my pizza stone in my bbq and try that.


I use high-protein flour and I let the dough ferment in the fridge for
at least 24 hours, usually longer. *Last time, I tried using half
bread flour and half all-purpose flour, and the dough was easier to
work but the crust had less flavor and didn't brown as well. *But the
"easier to work" part was enough that I need to revisit this.

I like the idea of using sourdough starter. *I have some rye flour in
the basement freezer; might be time to start a culture going. *(start
with rye, feed it with wheat AP flour once it's alive and bubbly)

Bob


I'm going to use sourdough starter as well. Sounds like pizza this
weekend for sure.


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