Pizza Eggsperts--00 flour question

Judy,

I am not sold on types of flour. I have used many types. The main trick or tip is making sure whatever ingredients used with the dough will not cause it to burn and that the dough has had enough time to culture in the fridge before baking.

I usually make my batch ahead of time so that it has had at least 24 - 36 hours of time culturing in the fridge. I do not let my dough rise after mixing which is not a common thing you hear. I also make sure all my liquids are very cold and that all my solid ingridents disolve first in the liquid. I add my fresh yeast (not dry - I use bakers yeast, come in a block form) that was activated in room temp water. I have my mixing bowl (spiral mixer) ready and I add my activated yeast and mix, then add my flour. I try not to over mix, i want the dough out of teh bowl asap. I also want the dough to be more on the moist (wet) side than too hard with to much flour. The way i test that is I stop the mixer and push my fingers toward the hook and pull back quickly. If no dough has stuck to my fingers, it is enough flour. When portioning the dough, it may require alittle more flour, just dust lightly and roll into dough balls, when the dough has just absorbed the flour, stop handling and refridgerate in a sealed container or in a plastic bag, do not push the dough into the corners of the, keep it in the centre (you will see why).

I do not use alot of yeast for the size of the batch that I do (20-22 large pizza's), follow the amounts of a recipe you are familar with and monitor results for the proper yeast amount, it will make sense as you make more and more batches.

This will allow you to roll out your dough by hand (no rolling pin), the gravity of the dough will stretch itself (minimal handling).

Now for baking, if you want a crispy bottom you want to bake at 425-500 (depends on the cooker elements) and if you want it soft and fluffy like Napoli, flash baking (I call it), find the highest temp the dough bakes well at 600 and up.

Last tip: When you pull the dough out of the fridge, allow it to stay out until it is room temp before rolling out. Top the pizza quickly and get it to the rock ..."pizza stone" a pre-heated egg, on for at least 45 min at the desired baking temp. Try look baking first then increase, it is always easier to increase temp than to lower, because the stone will be hotter than the air temp (another trick of balancing temperature).

Let me know your results if you use these tips. Email me.

Marc Cardinali
www.cluckandsqueal.com "coming soon"

been getting away with just store bought pizza dough at the supernova temps, not really sure it needs to be wet, just need a basic dough with no sugars added. my setup gets the higher dome temps with the cooler stone, a blue flame actually will hover above the pie. how does Varsano get the wet dough off the peel