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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 06-18-2013, 08:45 AM   #1
CharredApron
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Default 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
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Unread 06-18-2013, 09:49 AM   #2
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Awesome video. Thanks for sharing
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Unread 06-18-2013, 10:15 AM   #3
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Awesome video. Thanks for sharing
Your welcome all got stuff there,
Jed
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Unread 06-18-2013, 11:09 AM   #4
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Thanks Jed, they are really good vid's.
Coming from a guy that had his own rolling WFO, that's how it's done!
NO excuses in the next Pizza TD.
Now go make some dough!
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Unread 06-18-2013, 12:02 PM   #5
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Originally Posted by Thermal Mass View Post
Thanks Jed, they are really good vid's.
Coming from a guy that had his own rolling WFO, that's how it's done!
NO excuses in the next Pizza TD.
Now go make some dough!
Busy making Ham and Cheese, I do knead to make more dough though!
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Unread 06-18-2013, 09:37 PM   #6
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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.
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Unread 06-18-2013, 09:53 PM   #7
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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.
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
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Unread 06-18-2013, 09:56 PM   #8
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Excellent video, that is gorgeous dough
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Unread 06-18-2013, 09:57 PM   #9
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Quote:
Originally Posted by Mccaf View Post
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.
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Unread 06-18-2013, 09:58 PM   #10
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Excellent video, that is gorgeous dough
Thanks Bob, The flour is key.
Jed
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Unread 06-18-2013, 10:06 PM   #11
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Good stuff, thanks for posting them
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Unread 06-18-2013, 10:11 PM   #12
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check your percentages. You want 70% Hydration especially in So Cal.
LOL, should have taken up Italian in HS. How to I get percentages?
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Unread 06-18-2013, 10:17 PM   #13
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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.
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Unread 06-18-2013, 10:22 PM   #14
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Quote:
Originally Posted by landarc View Post
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.
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Unread 06-18-2013, 10:24 PM   #15
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Refer to Landarc's comment above great explanation.
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Backyard Disasters are my specialty. I do not agree with what you have to say, but I'll defend to the death your right to say it.
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