I love the texture of her dough! Other than the hand kneading (not my
cup of tea), it looks very doable. Think I'll try it soon.
http://www.youtube.com/watch?v=C2C6v...eature=related

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 9/25/2011 10:19 AM, heyjoe wrote:
> IMO, from the very beginning, her dough looks dry and then she continues
> to add "bench" flour to prevent sticking. Methinks, too much flour.
> But it just goes to show how forgiving pizza dough is, as she got very
> good looking results.

I made another pizza dough and this one turned out dry like you
describe. It was very good pizza at the end but it was so tough that I
lost a filling. It was hard to roll the dough out as thin as I wanted
it. I think if it was thinner, it wouldn't have broke my tooth.

On Sun, 25 Sep 2011 09:19:54 -0500, heyjoe >
wrote:

> Anecdotal stories be damned, there is no need to proof dry yeast these
> days. Additionally, you can use half the amount of yeast she uses in
> the video (yes, this will increase rise times, but rising time is
> determined by the dough - not the clock).

> Not sure what the following technique is called (pre-ferment?), but it
> helps hydrate the flour and speed gluten development. Put the half of
> the flour and all of the yeast in a bowl. Heat all the water to
> 125-130°F. Add to bowl and stir to mix. Cover and let stand in a draft
> free, warm place for 30 minutes. Then proceed.
>

I like to proof my yeast in 110-115° water. If you don't - I'm not
going to preach that you're wrong. It's just a different method. My
way works for me and your way works for you. I liked that the woman
in the

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 25 Sep 2011 09:19:54 -0500, heyjoe >
wrote:

> Anecdotal stories be damned, there is no need to proof dry yeast these
> days. Additionally, you can use half the amount of yeast she uses in
> the video (yes, this will increase rise times, but rising time is
> determined by the dough - not the clock).

> Not sure what the following technique is called (pre-ferment?), but it
> helps hydrate the flour and speed gluten development. Put the half of
> the flour and all of the yeast in a bowl. Heat all the water to
> 125-130°F. Add to bowl and stir to mix. Cover and let stand in a draft
> free, warm place for 30 minutes. Then proceed.
>

Sorry you felt the need to scoff at her method, but the proof is in
the pudding. Her finished dough was perfect.

--
I love cooking with wine.
Sometimes I even put it in the food.

"sf" > wrote in message
...
> On Sun, 25 Sep 2011 09:19:54 -0500, heyjoe >
> wrote:
>
>> Anecdotal stories be damned, there is no need to proof dry yeast these
>> days. Additionally, you can use half the amount of yeast she uses in
>> the video (yes, this will increase rise times, but rising time is
>> determined by the dough - not the clock).
>
>> Not sure what the following technique is called (pre-ferment?), but it
>> helps hydrate the flour and speed gluten development. Put the half of
>> the flour and all of the yeast in a bowl. Heat all the water to
>> 125-130°F. Add to bowl and stir to mix. Cover and let stand in a draft
>> free, warm place for 30 minutes. Then proceed.
>>
>
> Sorry you felt the need to scoff at her method, but the proof is in
> the pudding. Her finished dough was perfect.
>
>
It is too dry. Too much flour went into the dough ball on the board. That
flour did not rise, and that would contribute to the stiffness.

Kent

"Cheryl" > wrote in message
.com...
> On 9/25/2011 10:19 AM, heyjoe wrote:
>> IMO, from the very beginning, her dough looks dry and then she continues
>> to add "bench" flour to prevent sticking. Methinks, too much flour.
>> But it just goes to show how forgiving pizza dough is, as she got very
>> good looking results.
>
> I made another pizza dough and this one turned out dry like you describe.
> It was very good pizza at the end but it was so tough that I lost a
> filling. It was hard to roll the dough out as thin as I wanted it. I
> think if it was thinner, it wouldn't have broke my tooth.
>
>
You musn't roll pizza dough. You have to "throw it" like you see in pizza
parlors. This abuses the dough less, and preserves the "crunchy" crust you'r
looking for.

Kent, a pizza "junkie"

"heyjoe" > wrote in message
...
> On Sat, 24 Sep 2011 21:04:58 -0700, sf wrote:
>
>> I love the texture of her dough! Other than the hand kneading (not my
>> cup of tea), it looks very doable. Think I'll try it soon.
>> http://www.youtube.com/watch?v=C2C6v...eature=related
>
> IMO, from the very beginning, her dough looks dry and then she continues
> to add "bench" flour to prevent sticking. Methinks, too much flour.
> But it just goes to show how forgiving pizza dough is, as she got very
> good looking results.
>
> Anecdotal stories be damned, there is no need to proof dry yeast these
> days. Additionally, you can use half the amount of yeast she uses in
> the video (yes, this will increase rise times, but rising time is
> determined by the dough - not the clock).
>
> Not sure what the following technique is called (pre-ferment?), but it
> helps hydrate the flour and speed gluten development. Put the half of
> the flour and all of the yeast in a bowl. Heat all the water to
> 125-130°F. Add to bowl and stir to mix. Cover and let stand in a draft
> free, warm place for 30 minutes. Then proceed.
>
>
>
Do you think a preferment for only 30 minutes makes a difference? I usually
do the above, and let it rise all day, or overnight in the frig.

Kent

On Mon, 26 Sep 2011 21:58:52 -0700, "Kent" >
wrote:

> It is too dry. Too much flour went into the dough ball on the board. That
> flour did not rise, and that would contribute to the stiffness.

Obviously, I disagree.

--

You are what you eat, so avoid fruitcake and nuts.