The Pizza Therapy Forum and Pasta Therapy Forum

[007bond-jb]

Here's some tips in dough making. Profesional chefs use bakers percents= a tool used to analyze recipes up or down in quantity, it is weight based system. Flour can be packed into a measuring cup thus giving inconsistant results. The correct way is measure flour by weight.
After learning to use percents you acuratly ajust the hydration rate for the different protein levels of the flour being used. Other important steps are proper autolyse and poolish time. Once you have a consistant dough you can start changing to flours with different protein levels. (It would wise to make a spreadsheet to keep track of your results) A high gluten flour 14-15% protein level is best for pizza making but can be difficult to roll out. After removing your dough from its 24hr refrigerated rest time let it com to room temprature before trying to roll or handle. If it is still giving you trouble stop and let it rest for 5 minutes or so, It should now roll easily.
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pizza baked not stirred

[pizza]

Thanks so much for these great tips.

pizza on earth,