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Pizza Dough HELP!

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westernbbq
westernbbq Posts: 2,490
in EggHead Forum
Made from scratch dough sat nite for cards packer game, had xl and L up to 650F.  Followed varasano ratios and mixing techniques- autolysed, and mixed it with dough hooks on handheld.   It wasnt my best but itbwas pretty good.  I apologize for not taking picts.  We were so busy entertaining, drinking and being entertained i just didnt have the oppty to take picts.  Plus i was making pizza all nite.

But in the last four times i made dough with KA bread flour it was perfect, the dough cooperated, spreading out evenly and with little effort,   on saturday, it would spring back and i was forced to use the mini wood roller.  Za was good but not awesome

The only differences in the way i made the dough was this time the first autolyse was 2x longer than varasano minimum recommendation of 20 mins and i accidentally used 25% more biga as the starter.   

Question: would these two factors, longer autolyse and extra starter make that much difference in final dough being uncooperative? Everything else was unchanged from when i mafe perfect dough in last 4 attempts

Any input would be helpful....
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  • Zippylip
    Zippylip Posts: 4,768
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    westernbbq said:
    But in the last four times i made dough with KA bread flour it was perfect, the dough cooperated, spreading out evenly and with little effort,   on saturday, it would spring back and i was forced to use the mini wood roller.  Za was good but not awesome

    any input: do what you did the last four times, and not what you did on Saturday
    happy in the hut
    West Chester Pennsylvania
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  • westernbbq
    westernbbq Posts: 2,490
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    Well that settles it then, no extra autolyse and no extra biga starter....
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  • Fidel
    Fidel Posts: 10,172
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    As a good friend once asked me, "I figured out how to do something perfect then I changed it & it sucked, what should I do?"

    Stop changing it when you hit the nail on the head.  It's not that hard.
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  • Little Steven
    Little Steven Posts: 28,817
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    Fidel said:
    As a good friend once asked me, "I figured out how to do something perfect then I changed it & it sucked, what should I do?"

    Stop changing it when you hit the nail on the head.  It's not that hard.

    A good friend? I thought you wanted him hurt badly

    Steve 

    Caledon, ON

     

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
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    I can remember when this was a much more friendly place
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • Zippylip
    Zippylip Posts: 4,768
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    I sense that this is an angry group
    happy in the hut
    West Chester Pennsylvania
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  • Little Steven
    Little Steven Posts: 28,817
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    Zippylip said:
    I sense that this is an angry group

    I didn't say killed which is an accurate quote

    Steve 

    Caledon, ON

     

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  • Beavercreek_Smoker
    Beavercreek_Smoker Posts: 105
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    A couple of things I found that makes dough spring back instead of stretching, not enough kneading (I use a dough hook on my KA for at least 5 minutes after it comes together) or didn't proof long enough. I give its at least an hour or more.

    If your UNLIKE me, you plan ahead and make dough a few days before hand. It really does improve the taste to let it rise in the fridge for 3 or 4 days. But you need a few hours to let the dough to come up to room temp before working it.

    Don't fret, we all have had bad pizza days. It happens.  
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  • westernbbq
    westernbbq Posts: 2,490
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    thanks BeaverCreek Smoker.  I will try again in the coming weeks and hope dough cooperates...
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  • cajunrph
    cajunrph Posts: 162
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    I think I read somewhere here before that cold temperature can cause the dough to spring back. 
    LBGE, Weber Grills, Silverback Pellet grill, PBC. No I don't have a grill issue. 

    LBC, Texas 

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  • westernbbq
    westernbbq Posts: 2,490
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    It was chilly for us in phx sat nite.   50s outside, maybe high 40s amd inrolled the dough outside at my pizza making station. Ill take picts sometime and post here
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