Letting dough rest

Smokey

I don't remember who suggested letting pizza dough rest before tossing it, but they were right on the money. Something to go with letting the gluten relax (so something like that). well, my gluten was good and rested. We had some friend (and their kids) over tonight. Kids said it was better that what their dad orders (the adults loved it too)!

Pakak

Smokey,[p]Yeppers, I found that out with my high gluten dough recipe. The first time, I tried rolling it out after letting it rise for an hour like a typical bread dough. It was very difficult to roll out. I made another batch of dough last night but refrigerated it for about 24 hours, like the recipe said. Doh! It rolled out easy as pie this time. [p]Only thing is, I got too much hickory in there and it turned out a bit too smokey for my taste. I think there were some unburnt lumps of hickory in there I didn't see because I added less than last time which was just right for smokiness. If it's not one thing it's another. LOL

Aron

Smokey,[p]That pizza looks fantastic! I see you used a pizza screen. When you do that, what's the setup? Plate setter, then stone, then screen, then pizza? Or do you not need the stone once you have a screen? I'm gonna have to make pizza again soon.[p]--Aron

Smokey

Aron,[p]You have it right! Plate setter, stone, screen, pizza! It workd well![p]Smokey

djm5x9

Smokey:[p]Depending on the bread product I am making I will let the dough rise two and sometimes three times. Needless to say, bread making can be an all day affair . . .
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