The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Val writes:

Hi Mr Grande:

Thank you very much for your wonderful recipe.

Please help me. I justwant to consult the cold fermentation process of your dough recipe. The regular method is no doubt about the taste it's amazing!.

My concern is that : after kneading, I immediately put inside the big bowl brushed with olive oil including the bowl and cover it with plastic and put inside therefrigerator for about 15 hours.

2 hours before using it, I thawed over the counter and assembly followed. However, I have noticed and my kids
also that it taste it has a wine? infact they accused me of using wine in my pizza dough.

Please help me why it has the taste of wine is there any
process to avoid this? what are the things to avoid when using the cold
fermentation process of your pizza dough recipe.

Thank you very much for your great support and I hope you can enlighten me well.
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[pizza]

Hello Val,

Please call me Albert....

Mr. Grande was my father: Big Al.

The wine issue is a new one for me. Let's assume that you used no wine in the dough.

The only thing I can think of is that you used to much yeast.

Try backing off on the amount of yeast used. Use 1 teaspoon. That should work out well.

This recipe:

Ingredients for the Pizza Dough

(Makes 2 Large Pizzas, or Four Thin Pizzas)
1-2 Packages yeast ( 1/4 or 1/2 oz. or 2-4 teaspoons of yeast)
(For our pizza, we only use Fleischmann's Yeast!)

2 teaspoons sugar

4 cups of flour or more

1 teaspoon salt

1 and 1/2 cups of warm water

With this recipe you can just let the dough rise for an hour and a half to 2 hours.

Let me know how you make out.

pizza on eath,

albert
The Pizza Promoter
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog

[rtsholmes1]

I agree with Al, it sounds like too much yeast. yeast produces alcohol.

[pizza]

I have totally changed my dough recipe.

Here is what I do now:

4 cups flour (Use caputo or King Arthur, all purpose is ok, too)

1 1/2 cups of water

1 teaspoon yeast

1 teaspoon of salt.

That's it. Mix together. Let rest for about 30 minutes.

Put in large zip lock, drizzle dough with olive oil, (do NOT close entirely)

or place in bowl covered with plastic wrap. It is important to drizzle a little olive oil on dough so it won't dry out.

Place in fridge over night. Next day warm to room temp and make pizza.

The dough will be OK for up to 4 days.


_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog