View previous topic :: View next topic |
Author |
Message |
Frolf_King
Joined: 20 Aug 2008 Posts: 3 Location: China Spring, Texas
|
Posted: Wed Aug 20, 2008 5:00 pm Post subject: Air Bubbles |
|
|
I have just started making my own pizza dough. I am still working on the taste but I am getting there.
My question...
How do you get the fluffy, chewy end crust on a pizza dough. My crust always comes out tough on the ends with no air bubbles in it. _________________ Train Roll On |
|
Back to top |
|
|
Thick Crust Site Admin
Joined: 22 Jun 2006 Posts: 237 Location: WI
|
Posted: Wed Aug 20, 2008 9:28 pm Post subject: |
|
|
I would test your yeast and make sure its good. Do you let it rise and punch it down again? Try an overnight rise in the fridge once, too. _________________ Legends of Pizza! |
|
Back to top |
|
|
Frolf_King
Joined: 20 Aug 2008 Posts: 3 Location: China Spring, Texas
|
Posted: Thu Aug 21, 2008 2:45 pm Post subject: |
|
|
Yes, I usually let it rise for about 45 minutes to an hour, punch it down and let it rise again for about 30 minutes.
I am going to try the Pizzatherapy's over night dough this weekend for the first time. I have never let it rise over night in the frig.
I always use fresh yeast but that does not mean that it has not been setting in the store for a long period of time.
What is the best yeast to use?
Thanks for the feedback _________________ Train Roll On |
|
Back to top |
|
|
Thick Crust Site Admin
Joined: 22 Jun 2006 Posts: 237 Location: WI
|
Posted: Thu Aug 21, 2008 10:11 pm Post subject: |
|
|
I don't have a favorite yeast - I just make sure to check the date. I once made pizza with Cake Yeast, that was amazing...
Good luck and let us know how it went! _________________ Legends of Pizza! |
|
Back to top |
|
|
pizza Site Admin
Joined: 19 Jun 2006 Posts: 701 Location: Honolulu, Hawaii, USA
|
Posted: Fri Aug 22, 2008 9:11 am Post subject: Try this... |
|
|
In a recent issue of PMQ magazine, Tom Lehman, the Dough Doctor, advocated using more water in your dough to get a chewy , crisper crust.
I have heard this before form several different people including Peter Reinhart and brain Spangler. They will hydrate the dough with a little extra water, when they make their dough.
It may help....
pizza pizza pizza!
albert _________________ "Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog |
|
Back to top |
|
|
Frolf_King
Joined: 20 Aug 2008 Posts: 3 Location: China Spring, Texas
|
Posted: Mon Aug 25, 2008 7:05 pm Post subject: |
|
|
Thanks I will try that next time.
This weekends pizza was the best yet.....
I used Albert's famous pizza dough recipe and it turned out awesome. Still working on the end crust but it was much chewier this time.
I made myself a large Pepperoni, Italian Sausage, Hamburger and Red onion pizza and I made the wife a small personal Pepperoni and Red onion pizza. I even had enough dough left over to throw some in the freezer for later this week.
Rock on pizza lovers.....Rock on..... _________________ Train Roll On |
|
Back to top |
|
|
|