boogiesnap
Babbling Farker
restaurant depot. a pound block is like $1.50.
while not quite as flavorful as say a sourdough starter(which i could never master), it really is much better in taste and performance than dry yeast.
Discuss Pizza Dough
- Thread starter bbqbull
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restaurant depot. a pound block is like $1.50.
while not quite as flavorful as say a sourdough starter(which i could never master), it really is much better in taste and performance than dry yeast.
willbird
Full Fledged Farker
With the "no knead" idea generally I'm not sure you would EVER get windowpane dough ?? It was only my second try in recent history, it was "ok" but nothing to rave about, still finding my way
. My dough may have been on the cool side generally. I will try GP flour next time. Next time I think I will try more of a wet mix first (75% of the flour) then work in the remaining 25%.I found the large block of yeast at a local market that has a lot of bulk foods, if you have a local Amish population (dunno if you have then in New England hehe) find the bulk food stores that cater to them and you will find all kinds of stuff pretty cheap in bulk, spices esp.
Bill
boogiesnap
Babbling Farker
i'm playing with a high gluten flour from RD currently, but i had VERY good results
with heckers:
http://www.heckersceresota.com/index.html
R
rcbaughn
Guest
With the "no knead" idea generally I'm not sure you would EVER get windowpane dough ?? It was only my second try in recent history, it was "ok" but nothing to rave about, still finding my way
I think by the end of the no knead you should be able to get a pretty good windowpane. The act of the yeast slowly working on the rise forms the gluten instead of actually using physical kneading to do it. Also creates less oxidation in the dough too which is supposedly a good thing for getting higher proofing.
Next time try a high protein AP like King Arthur or a bread flour. Makes a world of difference in my breads at least. Good flavor, rise, and browning!
I'm a huge King Arthur flour guy and usually always use their AP and bread flour. I get my best rises and end results from them even though they are slightly higher in price. If I need to save money I'll buy Gold Medal, but honestly with all the effort that goes into good bread and pizza it's really worth the extra $2.50 a bag if you ask me.
I'll have to look up that Heckers though for sure!
boogiesnap
Babbling Farker
i tried KA for pizza. found the heckers to be better suited. at least for the type of dough i've been going for. (NY)
willbird
Full Fledged Farker
I have bought the KA AP before, might snag a bag at maomart.
R
rcbaughn
Guest
Seems that Hecker's is only a North Eastern product. Shipping prices for me would be cost prohibitive I imagine.
WineMaster
Babbling Farker
I like my crust a little thicker. I use Recipie for Soft Chewy Pretzels for my pizza Dough.
Pyle's BBQ
Babbling Farker
Do you have the recipe or link?
JazzyBadger
Quintessential Chatty Farker
http://www.pizzamaking.com/dough_calculator.html
That's what I use to come up with my ratios. I've been a big fan of that site for about a year or so now. My friends and family all really love the pizzas I've been producing after ripping through that site.
That's what I use to come up with my ratios. I've been a big fan of that site for about a year or so now. My friends and family all really love the pizzas I've been producing after ripping through that site.
R
rcbaughn
Guest
pizzamaking.com forums are definitely the end all, be all of pizza talk. There is more information there than any one person could possibly process. It's a crazy good learning site if you wanna get good at pizza, or at least try to like I have. LOL.
buccaneer
somebody shut me the fark up.
You're welcome brother!
Those that try it are the ones who love it!:thumb:
I did hotter than 550, it just reduced the time to a few minutes.
I plan on trying this over the weekend... I have a jar of yeast - so any clue how much would be 2 packets worth?
willbird
Full Fledged Farker
The packages I have say 1/4 oz
