Pizza crust help from QBabe or others using Mr. Hydes dough recipe

MerlinEgger · March 2004

I made the dough as specified and let it rest over night uncovered as the directions stated. The dough was dried out on the outside and hard to work with. Should I have covered it before letting it rest. I seem to really struggle to make a pizza dough that is workable when it comes time to roll it out. Any ideas would be appreciated.

BlueSmoke · March 2004

MerlinEgger,
I just read the recipe (haven't made it), and it seems to me that if you're proofing in the refrigerator you'll need some kind of covering so the dehumidifier won't dry out the dough. I'd use plastic wrap or just a plastic bag laid over the dough.[p]Gluten strands form in dough and have to be stretched. When "they get as long as they are comfortable with" the dough starts to pull back. What works best for me, when this happends, is to flip the dough over rotating it 90 degrees. Have a pull on your beverage of choice and only then begin to roll again. You're coaxing the strands; trying to force them to stretch results in tough dough.[p]HTH
Ken

Nature Boy · March 2004

MerlinEgger,
I called Mr Hyde today about this, as I noticed the crust that had formed the last time. He said it is normal, and it really improves the final product. He recommends pushing the crusty stuff toward the center a little, then rolling it out. The sauce goes right on the crusty stuff.[p]I had heard in the past that the drying out of the dough is not desireable, but the crust I did using Mr Hyde's recipe last time was the best dough I have ever made. I have 3 more balls proofing uncovered in the fridge right now....and I feel a lot better since Larry told me that the drying out is both normal, and even improves the final result. I think I have finally found the perfect crust recipe I have been looking for. The roasted garlic, and RG infused olive oil really puts the pie over the top.[p]Much thanks to Larry for sharing what he has learned over many years.
Chris

The Naked Whiz · March 2004

MerlinEgger,
Well, another way to do it is how Alton Brown did in his show. Add a little oil to a bowl, add the dough, roll around to coat and then cover with plastic wrap. But that is what is so great about pizza, you have to try all these variations and then eat them! :-)[p]TNW

Mr. Hyde · March 2004

MerlinEgger,[p]Yes, as Chris said, the crusty stuff is a good thing. I don't completely understand the science of it, but I know that the dough is better after getting the crusties on it. Back in my pizza shop days, the dough wasn't considered "ready" until it has sat for three days. We would make big trays of the dough balls, and stack the trays staggered, so that all fo the dougballs got good and crusty. This dough seems to be just right with an overnight proofing, and the three days pretty much kills it.[p]When you take the doughball off of the tray, break up the crust with your fingertips, king of pushing it toward the center, allowing the uncrusted dough underneath to come to the outside of the circle. that way when you roll it, the outside is elastic, and doesn't crack. [p][p]

MerlinEgger · March 2004

Mr. Hyde,
How large a disc do you pat out when you let it proof? And thanks to all for your replies. Good info.

Mr. Hyde · March 2004

MerlinEgger,
I just kind of press it down with light pressure, it usually ends up about 1-2 inches high, and about 4 inches across.[p]Enjoy.[p]LArry

WooDoggies · March 2004

Thanks Mr. Hyde,[p]All of your dough info of the last few weeks has been going into the master pizza file.
The new platesetter and pizza stone are still pearly white..... but I can feel a Mr. Hyde pizza coming on soon![p]See you in a few weeks,
John[p]

Unknown · March 2004

MerlinEgger,
Where can I find Mr. Hyde's dough recipe ?[p]Thanks[p]Dan

Pakak · March 2004

Here ya go ...
[ul][li]Mr. Hyde's Pizza Recipe (Include the dough)[/ul]

Pizza crust help from QBabe or others using Mr. Hydes dough recipe

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