New answers tagged pizza
I use a recipe using 1/2 cup semolina flour and 2 1/2 cups bread flour, called Cheri's Favorite Pizza Dough.
Thanks for the replies. I have experimented a bit with hydration with a 2 kilo of flour batch. I found reducing the water by 25 grams to have 1100 gram of water gave better dough. That was at shade temperature 29.5C and 90% relative humidity. The reason I started the question is a friend’s son worked for a large pizza franchise and they had correction tables ...
Try Xanthan Gum, but you will need to play with the quantity. 1/2 to 1 tsp should be good, depending on how thick you like your pizza crust. My friend has Celiac, and I find this works well in place of Vital Wheat Gluten.
Kneading time is also very important. 8-10 min should be enough to develop a good gluten structure. To check if there is enough protein in your flour mix make a firm ball of dough. Also well knead. Soak it in a bowl of cold water for 10 min and then start to wash off the starch. Change the water 6-8 times until you are left will only the protein. It should ...
It's possible a change in the flour mix has changed from the vendor. Also, the water that you normally use may have changed. I would try using a small batch of dough with water of a different PH, and if you have a litmus strip test you can see where your water sits.
I have used both and I find the red creates a better crust, in my own opinion and my friends'. The red creates crispier crust while the blue softer chewier so it's your preference. My pizza dough rises in the frig for 2-3 days. I use 550 oven and pizza iron to bake for 6 min. I typically heat up the oven for an additional 15-20 min after it reaches the ...
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