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-   -   Pizza Making Video, This is how it's done (http://www.bbq-brethren.com/forum/showthread.php?t=163651)

CharredApron 06-18-2013 08:45 AM

Pizza Making Video, This is how it's done
 
Watch the masters and see how its done. To scale down the dough recipe is easy weigh your flour and then multiply by the following percentages. Water 69%, Salt 2.2% Yeast .54% Thats all, no oil, or sugar, potato flakes, no Nada!

If using a KitchenAide stand mixer note that the yeast and the water go first, I add 20% of the flour and mix with the water and yeast at a medium setting, for about 3 minutes and then let it rest. This will activate the yeast. Restaurant Depo has fresh yeast, it works wonders for your flavor profile. The result should be foamy and bubbled, if not the yeast is no good. STOP and start anew with good yeast!

This video will show you how to make the dough balls properly, which is very important to follow because it stretches the gluten fibers and that is what makes the crust spring in the oven/kettle/kamado etc. Steam in the first seconds, if you can produce it, will also give your crust a nice warm color, (Think French Bread)

Pay attention to the beginning of the video where they are stretching the dough for the individual pie, this is key. Also notice how soft the dough is. It is for this reason that the dough is slapped and the air is forced from the middle of the dough ball out to the edges for a nice bubbly crust when finished. This pies are not spun or tossed and don't use a rolling pin if you want a nice crust. Practice makes perfect.

Enjoy the show.

The Slap and Cook

V-wiz 06-18-2013 09:49 AM

Awesome video. Thanks for sharing

CharredApron 06-18-2013 10:15 AM

Quote:

Originally Posted by V-wiz (Post 2520164)
Awesome video. Thanks for sharing

Your welcome all got stuff there,
Jed

Thermal Mass 06-18-2013 11:09 AM

Thanks Jed, they are really good vid's. :thumb:
Coming from a guy that had his own rolling WFO, that's how it's done!
NO excuses in the next Pizza TD.:shocked:
Now go make some dough!

CharredApron 06-18-2013 12:02 PM

Quote:

Originally Posted by Thermal Mass (Post 2520293)
Thanks Jed, they are really good vid's. :thumb:
Coming from a guy that had his own rolling WFO, that's how it's done!
NO excuses in the next Pizza TD.:shocked:
Now go make some dough!

Busy making Ham and Cheese, I do knead to make more dough though!

Mccaf 06-18-2013 09:37 PM

Awesome stuff! I have been using Caputo Tipo "00" for about 2 years now. I have NEVER had my dough come out THAT soft, OMG. Must be my water then...
Thanks for sharing.

CharredApron 06-18-2013 09:53 PM

Quote:

Originally Posted by Mccaf (Post 2520981)
Awesome stuff! I have been using Caputo Tipo "00" for about 2 years now. I have NEVER had my dough come out THAT soft, OMG. Must be my water then...
Thanks for sharing.

check your percentages. You want 70% Hydration especially in So Cal.

landarc 06-18-2013 09:56 PM

Excellent video, that is gorgeous dough

landarc 06-18-2013 09:57 PM

Quote:

Originally Posted by Mccaf (Post 2520981)
Awesome stuff! I have been using Caputo Tipo "00" for about 2 years now. I have NEVER had my dough come out THAT soft, OMG. Must be my water then...
Thanks for sharing.

In the SF Bay Area, I get a similar dough to that, most certainly use that flour. I run a 65% to 70% hydration in the summer, sometimes pushing 80%, but, then it is very soft.

CharredApron 06-18-2013 09:58 PM

Quote:

Originally Posted by landarc (Post 2520999)
Excellent video, that is gorgeous dough

Thanks Bob, The flour is key.
Jed

Fishawn 06-18-2013 10:06 PM

Good stuff, thanks for posting them

Mccaf 06-18-2013 10:11 PM

Quote:

Originally Posted by Hometruckin (Post 2520996)
check your percentages. You want 70% Hydration especially in So Cal.

LOL, should have taken up Italian in HS. How to I get percentages?

landarc 06-18-2013 10:17 PM

Hydration refers to the amount of water, relative to the amount of flour, and this must be done by weight. I prefer grams for bread. Of course, any weight measure will work, as long as you are talking weights. Soooo, if you start with 500 grams of flour, then you want 500gms of flour x .70=350 grams of water. Ounces would be similar.

Mccaf 06-18-2013 10:22 PM

Quote:

Originally Posted by landarc (Post 2521021)
Hydration refers to the amount of water, relative to the amount of flour, and this must be done by weight. I prefer grams for bread. Of course, any weight measure will work, as long as you are talking weights. Soooo, if you start with 500 grams of flour, then you want 500gms of flour x .70=350 grams of water. Ounces would be similar.

Thanks dude. I will definitely check this out. So when you Say 70%, I assume you are basing that on our dry climate? We really have more lower humidity where I live in SD - about 15 miles from the ocean. It is almost desert like.

CharredApron 06-18-2013 10:24 PM

Refer to Landarc's comment above great explanation.


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