Playing With Dough

Vader1959 said:

I have the kettle pizza attachment with the SS top, I have been using it for several years now. It takes about an hour to get it to temperature, but I can get over over 800 with an infrared thermometer, you just have to keep feeding it lots of wood. I usually make dough balls in the range of 250-275 grams, shooting for 12" pies. Previous hydration recipes were around 62%, the 70% used in this video may be to challenging for me. I need to work more on forming the cornicione & learn to not try to overload the pie with to many ingredients.

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Whisky said:

I started my pizza hobby with the Kettle Pizza. It was a fun tool. Sounds like you know what you're doing. I go 260g for my 12" Neo pies, 62-64% H2O. And like you, I used to load up all my pies like a Midwest bar supreme. Still takes some self control to remember, "simple is often better", with Neapolitan.

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kevinstaggs said:

Sako, I'm such a looser... I use cauliflower crusts from Wally's Mart. I bought a "dough kit" from Big Poppas - haven't tried it yet cause I'm scared...

I accept whatever punishment or criticisms you see fit.

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