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Pizza Dough with Jeff Varasano’s Kneading Techniqu

BobSBobS Posts: 2,485
edited 5:25PM in EggHead Forum
I am making some pies tonight and took a couple of pictures during the dough making process.

This technique involves the high moisture and rest, autolyse process, which activates the gluten in the flour. This is the same technique used in the no knead bread recipe.

You add all the liquid and 3/4 of the flour, and then let it rest for 20 minutes.

Here we are after the initial mix.

27-06-09Pizzadough1.jpg

After the 20 minute rest, I kneaded it for 5 minutes before adding the rest of the flour. The characteristics of the dough changes completely and it is almost cleaning the sides of the bowl.

27-06-09pizzadough2.jpg

I added the remaining flour (fourth cup -- actually last 160 grams out of 640 grams total) and kneaded for an additional 3 minutes.

This dough has 60% hydration and is still cleaning the sides and bottom of the bowl.

27-06-09Pizzadough3.jpg

It is resting in the refrigerator and I will take it out an hour or so before the cook, depending on how much it rises while resting.

More pictures later.

Comments

  • TBQueTBQue Posts: 101
    Is that what that was for? We got one as a wedding present and I thought it was just a counter decoration.
  • FlaMikeFlaMike Posts: 648
    I tried the same method a few days ago with great results. The dough rose better in the fridge, and 2nd rise at room temp was noticeably better also. Taste improved, and all in all, this is now our "go-to" method.
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