The Pizza Therapy Forum and Pasta Therapy Forum

dfandreatta

I am wondering how all of you make your dough. Do you use a breadmaker, the food processor with dough hooks, or are you a real pizzaiolo who kneads the dough by hand?

And, a corollary to that: do you roll it out with a rolling pin, or toss it?

I started out using a breadmaker on the "pizza dough" setting, simply because it only took 55 minutes. Then I switched to using the dough setting, that takes 1h30min. I found the crust to be better.

This last pizza, I used the food processor with the hooks. Not sure how long I ran it, I followed Albert's World Famous Pizza Dough recipe, and I think I kneaded it for about 8-10 minutes. I found that the crust was better.

I am thinking the old fashioned hand kneading might be best. Your opinions are invited!

I am working on the tossing thing......
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"Papa Don"
Apollo Beach, Florida

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

I do it all by hand and I don't own a docker. I tried the kitchenaid with a dough hook, and it worked, but making dough by hand is fun for me.

I'm working on the tossing thing too! Laughing

dfandreatta · Posted: Thu Dec 28, 2006 2:01 am Post subject:

I'm thinking that kneading by hand is the way to go, also. I remember my mother baking coffee cakes at Christmas, working the dough with her hands. No better coffee cakes than those! Truly the labor of love!
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"Papa Don"
Apollo Beach, Florida

pizza · Posted: Sat Dec 30, 2006 11:04 am Post subject: I like making it by hand...

While I certainly would never fault anyone for using a machine, I prefer to make my dough by hand.

I have used Kitchen Aids and food processor with good results. It certainly was easier.

I prefer to mix my dough by hand, however.

On Legends of Pizza, CD's
http://pizzatherapy.com/1and2.htm,

Chris Bianco (Pizzeria Bianco) and Brain Spangler (Apizza Scholls), both hand mix all of their pizza dough.

Ed LaDou on Legends of Pizza Volume 2, advises that you mix all of your dough by hand. I tend to agree with Ed.

Once you get the dance of kneading your dough, it really goes quite quickly.

So give it a try...

I am also trying to refine my own dough recipe. I notice that I can get better results by cutting back on the amount of yeast I use.

I have cut the amount of yeast I use in half with good results. Again, on LOP 1, that was the advice Peter Reinhart gives.

Please let me know how you make out....
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davidmic61 · Joined: 24 Sep 2006 Posts: 4 Location: Phoenix

I'm a combo kneader. I start the dough in the Mixmaster, and allow the hooks to do thier work. Then after the workout, the dough gets some good old fashioned hands on kneading for about five minutes. Let it rest overnight in a cool spot. Give it the hands on treament again. Roll/toss, get the pie dressed, and send it on vacation to a very warm place. Mine likes 500 degrees.

dfandreatta · Posted: Sun Dec 31, 2006 8:49 pm Post subject:

I've seen quite a few comments about leaving the dough rest overnight. What have you found to be the big advantage of that?

I have been doing all of my pizza on the charcoal grill. Do you think letting the dough rest overnight would enhance my experience?

Always looking for the next step......
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"Papa Don"
Apollo Beach, Florida

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

dfandreatta · Posted: Sun Dec 31, 2006 11:18 pm Post subject:

All right, kneading by hand and resting all night..... and pizza on the grill.... what could be better?
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"Papa Don"
Apollo Beach, Florida

Thick Crust · Site Admin Joined: 22 Jun 2006 Posts: 237 Location: WI

dfandreatta · Posted: Sun Jan 07, 2007 8:11 pm Post subject:

I have never checked the temp, but I can tell you that it only takes a couple of minutes to do the crust on one side, and less than five after the toppings are on.

I put the charcoal in a ring around the outside of the Weber One-Touch, and move the pizza 90 degrees every few moments, so as not to scorch the crust. Which I have done, to answer your un-asked question.
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"Papa Don"
Apollo Beach, Florida

Big G · Joined: 09 May 2007 Posts: 4 Location: UK

I am definatly a hand kneader but can't do the 'tossing thing' any tips anyone? I roll my dough out on a lightly oiled surface as I find this reduces the spring back I have tried hand stretching but end up with very uneaven thickness pies. HELP Confused

dfandreatta · Posted: Sat May 12, 2007 10:44 pm Post subject:

I've tried the tossing deal...... not nearly there yet. I haven't actually lost one to the floor, but I have three left hands when I try to toss. I'll keep working on that.

Some time back, I found a brief video file on the subject, I think it was $0.99 and worth it. Can't remember where I saw it or what I did with it.

Practice. Practice. Practice. Not the kind of thing you want to do when company is coming for pizza!
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"Papa Don"
Apollo Beach, Florida

CJ · Posted: Sun Jul 08, 2007 4:19 pm Post subject:

I have worked in 8 or 9 commercial pizza establishments over the years. Part of any good pizza making is playing to the customer and hand tossing of the dough is a big part of the show. When you have the dough partially stretched rest it over the back of your hands and using your knuckles spin the dough. As the dough stretches throw it in the air spinning it counter clockwise if you are right handed.

When it comes down don't raise your hands to catch it, rather catch it like you would an egg or water balloon moving your hands with the dough.

Try not to punch any holes in the dough. If you do rip it use water to repair any rips. (put a little water on the dough and cover the rip with adjoining dough)
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