Flour and a liquid mixed together to form a thick, malleable substance.
5
votes
2answers
4k views
Does salt interfere with the yeast in the dough swelling process?
I was told by a friend that, when making pizza dough, I should add the salt at a later stage than the yeast, because it might disturbe the yeast from doing its thing...
I apologize for not having ...
-1
votes
1answer
734 views
What herbs would be effective in Pizza dough? [closed]
I have had very good luck making pizza dough in my bread maker and have started adding some spices such as chilli flakes and italian seasoning in the dough itself. I can taste the heat from the chilli ...
3
votes
1answer
892 views
Can I use thicker pastry dough in place of fillo / wonton wrappers / lumpia wrappers?
I just concluded making bourek (sp. var.) yesterday and everyone commented how great it was. I have also made the Filipino appetizer lumpia, and some sort of triangle pastry with pine nuts (I forget ...
1
vote
2answers
239 views
What is this dough called?
Tonight I was playing around with pate a choux for the first time, and was delighted by it, splitting the batch between Parisian gnocchi and funnel cake.
However, I couldn't resist sneaking small ...
4
votes
2answers
825 views
Adding butter to pizza recipe
I like to experiment with my pizza recipe, and I love the taste of butter.
Right now my pizza dough recipe is something like this:
2 cups of flower
3/4 cup of water
1 ts of yeast
2 ts of ...
2
votes
1answer
156 views
How to treat brik dough?
I have no experience at all with brik dough. This is a very thin and fragile dough that's mostly used for frying and baking.
Once the package is opened it should be used as the dough dries out really ...
9
votes
4answers
7k views
What flour and technique do I need for hand pulled noodles?
I can't get the dough I tried to be good enough so that I can pulled it and make noodles out of it. What kind of flour exactly do I need? What are other things do I need?
I have used self raising ...
1
vote
1answer
162 views
How to fold camembert in dough
Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
2
votes
1answer
298 views
How to adapt recipes to hard wheat flour
Unlike in the USA, flour in most European countries isn't differentiated by protein content. The distinction criteria in Germany are "type", which concerns the proportion of bran contained, and, (for ...
10
votes
2answers
2k views
How much warm is warm water?
I'm following a recipe for making dough for a challah recipe, and the recipe calls for warm water. How warm should the water be (in degrees)? Do I need to heat it, or is room-temperature good enough?
...
6
votes
6answers
2k views
Knife to Cut Dough
What's the best type of knife [and/or method] for cutting raw bread dough? Is a special dough blade necessary, or will any blade suffice?
1
vote
4answers
101 views
Identifying Strands of Dough
I'm trying to write up a how-to guide for braiding six strands of dough.
I figured that for comprehension I would instruct the cook to move the pieces of dough based on a color-coding scheme. E.g. I ...
8
votes
4answers
2k views
100% Rye Pizza Base Recipes?
I'm looking for a 100% rye pizza base recipe. The recipes I can find all combine the rye with other flours (typically wheat based). I know it is possible to create 100% rye based pizza bases as I know ...
2
votes
1answer
240 views
Prevent the dough from “oxidizing”?
I was practicing and trying to make an apple pie depending on this source: http://allrecipes.com/howto/perfect-pie-crusts/detail.aspx
In the Liquid section, it's said: "A little bit of acid--vinegar ...
10
votes
1answer
4k views
What does it mean when dough is referred to as “short”?
I saw this term pop up in a quiche recipe concerning the crust - How can you tell if the problem is too little/too much shortening, or too little/too much liquid? If it's out of proportion, can it be ...
10
votes
2answers
1k views
How to throw a pizza dough?
If there are different instructions for different sizes, those would be appreciated as well.
7
votes
2answers
817 views
Prevent thin pizza dough sticking
Last time I made Pizza I used the same recipe as always to make the dough, but this time I rolled out the dough really thin to get a nice thin pizza.
As I put the pizza in the over I thought, "this ...
6
votes
2answers
636 views
Shaping thick crust pizza dough
One of my favorite pizza styles is a nice thick, chewy crust around the outside - but of course thin enough crust under the toppings to cook properly. How does one work the dough into that shape?
2
votes
1answer
515 views
How to make pizza that has a fat outer rim? [duplicate]
Possible Duplicate:
Shaping thick crust pizza dough
When I make pizza, I stretch my dough to the wanted size and shape, with even thickness all around...
I'm finding it difficult to ...
10
votes
2answers
2k views
What is the importance of letting pizza dough sit?
I am relatively new to pizza making... I've made 10 pizzas or so. I am having trouble understanding the process the yeast makes it my dough...
I see recipes ranging from 1/2 TS to 2 TS of yeast, ...
6
votes
2answers
3k views
Can I store extra pizza dough in fridge?
I kneaded some pizza dough and it turned out that I have done this double the amount I wanted to. This is my first time. Can I store this dough in fridge? And for how many days?
4
votes
5answers
2k views
How to use pie weights?
Should something be placed between pie weights (whether using rice, beans, or metal/ceramic beads) and the pie dough?
Should the dough still be pricked with a fork?
How do you remove the weights?
...
4
votes
2answers
457 views
How do I hand-roll homemade pasta made with egg?
I have a very simple recipe for homemade pasta dough (one egg to 100g flour, some oil), and found this worked great on my first small batch. I mixed it in a stand mixer and immediately rolled it out, ...
11
votes
6answers
3k views
How to lighten (or make less dense) pizza dough
We're currently using
500g strong flour
1tsp salt
1tsp yeast
325ml water
This produces a usable / edible dough, but we're finding it very "dense" or "heavy". It's very filling when eaten, and has ...
5
votes
3answers
2k views
Why did mold develop on the top of my sourdough?
I made some sourdough starter from scratch, using garden grapes, flour and water. It was wonderful for the first few batches. Today, I was going to get another bread batch going, and when I looked ...
2
votes
3answers
715 views
Is salt important to the texture of dough?
Does salt have any effect on the texture of doughs?
My mother in law has gone on an ultra low salt kick and has taken to not putting salt in anything. This includes her pierogi dough (you know the ...
11
votes
3answers
3k views
Tips To Make Pizza Dough Workable
I've used several recipes for making pizza dough, most recently one from Delfina Pizza. My issue is that regardless of the recipe I use it is very difficult to work the dough into the pizza crust. ...
5
votes
4answers
3k views
Can you make pie crust from cookie dough?
I recently bought several packs of frozen cookie dough, sugar cookie, and I wanted to know if it's possible to reshape them and make a pie crust? If so what is the technique involved: cooking ...
2
votes
4answers
305 views
Secret component to make spray dough
Is there any kind of dough that can be sprayed to make it any form and extra thin?
EDIT: I mean that dough was prepared with some liquid fast evaporated component to make it available for spraying.
12
votes
1answer
3k views
Defrosting pizza dough correctly?
Last time I made pizza dough I was a bit...generous with the ingredients - not a problem, I thought, as I'd read before somewhere that pizza dough is nicely freezable. So, I broke the dough in half, ...
12
votes
10answers
8k views
How do you raise your dough in cold seasons?
It is winter down here in Australia and I find it challenging to find a warm spot to raise my bread dough. What I have been doing is placing the dough in the oven (not switched on) with a pot of hot ...
3
votes
4answers
1k views
Good techniques for stirring dough
Is there any particular technique for stirring dough (particularly cake dough) that is to be recommended? When I stir dough, I find that I develop too much gluten (i.e. it gets too chewy) and don't ...
4
votes
2answers
2k views
Low Carb Pizza Dough Recipe - How Will This Make Dough?
I have found a low-carb pizza dough recipe where you add 6oz of Cream Cheese and 6 eggs to make the dough (also includes some garlic, spices, and cheese). The recipe claims to be deep-dish, but I ...
3
votes
3answers
498 views
pita bread crust too hard
I've baked my first pita bread in home, the pockets was almost well formed but the crust is hard, crunchy.
I've applied some variations because of time/number/ingredients restrictions, in particular:
...
5
votes
1answer
602 views
How to properly freeze calzones
In an attempt to streamline my weeknights I plan on baking several mini calzones and freezing them for later. How would I go about this without ruining the crust? Should I bake them before I freeze ...
10
votes
3answers
555 views
Thick, moist, fluffy, flavorful pitas
Are there tricks for baking thick and fluffy pita bread?
The ones I make come out fine, with an even puff and nice pockets, but they are on the thin side. I would really love to be able to make ...
6
votes
5answers
223 views
Dough(s) to hold moist oven dish contents
I have a recipe at home that creates an oven dish with fairly moist contents (curry sauce, creme fraiche, cherries from a can). This specific recipe calls for ready-to-use croissant dough, which I ...
7
votes
2answers
1k views
Why does my pizza dough rise so inconsistently?
I've been trying to make pizza dough from scratch for a while now, but I have real problems getting it to rise...
Sometimes it works fine and the dough is good, but sometimes it never rises and is ...
4
votes
1answer
116 views
What's the easiest dough for a Lemon Pie that still tastes good?
What dough would you recommend for when you need to wrap up a lemon pie fairly quickly?
8
votes
2answers
150 views
When multiplying in baking, should I follow directions all-at-once or batches?
If I am making pie dough, for instance, is there a reason to prefer doing things in batches, besides it being more manageable for my tools/hands? This would help answer this question (two good answers ...
7
votes
3answers
442 views
How to prepare pie dough in bulk at home?
Common knowledge dictates keeping the fats cool and the tools chilled. But when you are preparing more than 8X quantity, this poses some difficulties, or at least some stress. The ambient air, the ...
6
votes
6answers
860 views
Flaky pie crust for sweet fruit pie: butter, shortening, lard, or combination?
I specify sweet fruit here because I think there would different good answers for a savory or a custard based pie.
