January 26 at 12:29pm

when you have time. I’ve been working on my pizza for a while now but its still lacking.

 

Scott 

---

 PizzaMan

January 26 at 4:34pm

Hi, Scott!

What about your pizza needs improvement?

May your dough rise,
PizzaMan 

---

 Scott

January 26 at 4:42pm

Well, I tried this last week to serve on Saturday:

* 3 1/2 cups flour
* 1 packet of yeast
* 2 tbsp olive oil
* 2 tbsp honey
* 1/4 tsp salt
* 1 cup water

# Put all ingredients in mixer, except 25% of flour
# Mix low for 1-2 mins (consistency should be like pancake batter)
# Cover and let sit for 20 mins
# Mix on low for 8 mins, 5 mins in start adding flour gradually
# After for 6 mins, increase speed,
# Then remove dough and work by hand, should be very sticky
# Pour on floured surface and portion into balls
# Once it’s ready (smooth when you sprink flour), cover and let it rest for 15-20 mins
# Put into glad containers with tiny amount of oil and then put in fridge
# Let it cold-rise in fridge for at least 24 hours, up to 3 days
# Take dough out fridge when i start oven (roughly 60 mins before cooking)
# Don’t use rolling pin – build a little rim around the edges then spread the dough
# Dunk the dough lightly in a bowl of flour then work it on granite counter top, only tiny amount on peel

I did this on Thursday and let it cold rise until Saturday afternoon. My biggest problem before was getting it to a workable state where its very plyable easier to work. (like the restaurants).

My issue is it wasn’t very tasty and a little too bready for my taste. I like it thin and a bit crispy. My buddy Jimmy said it could be the lack of salt.

As far as the dough itself, precooking, it was just the way I want it, now my problem is the taste…

Scott

---

 PizzaMan

January 26 at 5:26pm

Scott,

Definitely use 1 tsp of salt for that recipe. It makes it taste MUCH better. I tried the no/low salt and it is very bland and tastes like flour not pizza crust.

With 1 cup water, I usually use 2 3/4 cups flour for a short rise (1-2 hours) and 3 cups for long/cold rise (1-3 days). Less flour makes it stretch easier.

For thinner dough, try splitting it in two pieces and make two pizzas. This let’s you stretch/roll until it is the thickness you like.

More details in Passionate About Pizza

 

PizzaMan

From: ADAM
Date: Sat, 2 May 2009
To: PizzaMan
 

Hey a quick question on my "P.A.P.B."….My biggest problem is being consistent about my dough. It’s a little tough on the bottom. Not as soft as I like. Maybe too tough on the bottom. Did I knead it too long? Not let it rest enough? Too much flour? Stone too low/high in the oven?

 

Hope all’s well.

 

Adam

---

From: PizzaMan
To: ADAM
Date: Saturday, May 2, 2009

Do you mean too crunchy? Too thick? Too dense?

 

PizzaMan

---

From: ADAM
Date: Sat, 2 May 2009
To: PizzaMan

 

Nobdy else seemed to notice, but almost too stiff. Nice crunch though. I always prefer a limp NY style, but mine are definitely more hearty. Even thought my dough is your NY style, I seem to add enough flour along the way….Now I need a metal scraper to get the sticiy dough off the maple chop block!

 

Adam

From: PizzaMan
Date: Sun, 3 May 2009
To: Adam 
 

To make limp, thin crust you need to stretch it thinner. Try adding 1/4 cup (or even up to 1/2 cup) more flour. This will make the dough less sticky and more elastic. Then cut the dough into two pieces after rising to make two dough balls. Stretch each ball to 12-14 inches and the crust will be thinner. The pros stretch the dough to 4-6 inches bigger than the size it will end up. As they drape the dough on the peel it springs back and is a little rippled. This should give you thinner, floppier crust.

 

There is more information in Passionate About Pizza.

 

PizzaMan

---