72 hour pizza dough

nolaegghead said:

I forgot some dough in the fridge for a week and it looked like a gooey mess, way too loose.  But I said F it and made some pies.  The crust flavor was incredible. 

ColbyLang said:

I make large volumes of dough for my buddies pizza shop in town. 600# at a time. We mix, divide and round and go straight into static freezer. 6-8 hours and it’s frozen solid. 

On his end they stack and slack in dough boxes in a walk in. 24 hours to slack

JohnInCarolina said:

alaskanassasin said:

texaswig said:

@Photo Egg I kinda needed something else to geek out on. I knew pizza was the next. 

 Have you brewed beer yet? :-)

People keep asking me when I'm going to get into home-brewing, and for whatever reason I don't have that itch.  I've had friends start the process at my house (it's a long story) and it just doesn't interest me.   I am also very happy with our local bottle shop so that probably factors into it.

SciAggie said:

@Carolina Q If you can handle wet dough and your oven is crazy hot I'll bet the crust is amazing. I'm betting the average guy will lose his mind trying to handle that dough. 

https://www.youtube.com/watch?v=vEG1BjWroT0

https://www.youtube.com/watch?v=xREpnr1Frf8

SciAggie said:

I don't mind dealing with very high hydration dough for bread and foccacia. Two things concern me about the 80% pizza dough for 7 days. After several days the gluten breaks down more and in my experience dough becomes "soupy". So the 80% hydration is one challenge - yeast and bacterial breakdown of the gluten is another.
I find that high hydration pizza dough is just not fun to deal with. It's easy to tear and wet toppings can cause issues with the crust. I have more fun making pizzas with a much lower hydration dough.
None of my opinions really matter here - I'm just commenting because I have the time, lol.

fishlessman said:

SciAggie said:

I don't mind dealing with very high hydration dough for bread and foccacia. Two things concern me about the 80% pizza dough for 7 days. After several days the gluten breaks down more and in my experience dough becomes "soupy". So the 80% hydration is one challenge - yeast and bacterial breakdown of the gluten is another.
I find that high hydration pizza dough is just not fun to deal with. It's easy to tear and wet toppings can cause issues with the crust. I have more fun making pizzas with a much lower hydration dough.
None of my opinions really matter here - I'm just commenting because I have the time, lol.

we have several italian bakery pizza places, their pies are more on track with the pie zippylip posted a week ago. they are cooked in rectangular trays similar to the thick sicilians but thinner, light sauce, hard grated cheese. they almost pour it into the tray and push it out to the edges. this was zippylips christmas type pie. zippys is kicked up a bit. something not seen many places

this ones from what we call mingah valley, mostly sicilian

one i did a few years back

texaswig said:

@fishlessman thanks. @SonVolt the pizza bible is a good book.

Carolina Q said:

I don't use "pizza sauce" per se. I use Cento Italian whole peeled tomatoes (sometimes San Marzano, but not always) run through a food mill and spread sparingly over the pizza. Then, a couple of pinches of salt, a few grinds of black pepper, a light dusting of dried oregano and another of garlic powder. Basically, lightly seasoned tomatoes. No cooking.

Then, apply cheese and toppings as desired, maybe another dusting of oregano and a drizzle of olive oil. Quick, easy and mighty tasty.

SonVolt said:

fishlessman said:

SciAggie said:

I don't mind dealing with very high hydration dough for bread and foccacia. Two things concern me about the 80% pizza dough for 7 days. After several days the gluten breaks down more and in my experience dough becomes "soupy". So the 80% hydration is one challenge - yeast and bacterial breakdown of the gluten is another.
I find that high hydration pizza dough is just not fun to deal with. It's easy to tear and wet toppings can cause issues with the crust. I have more fun making pizzas with a much lower hydration dough.
None of my opinions really matter here - I'm just commenting because I have the time, lol.

we have several italian bakery pizza places, their pies are more on track with the pie zippylip posted a week ago. they are cooked in rectangular trays similar to the thick sicilians but thinner, light sauce, hard grated cheese. they almost pour it into the tray and push it out to the edges. this was zippylips christmas type pie. zippys is kicked up a bit. something not seen many places

this ones from what we call mingah valley, mostly sicilian

one i did a few years back

Aren't those known as "Grandma Slices" in the industry? 

RyanStl said:

Lit said:

RyanStl said:

For fermentation times, if you have some doughs in the fridge, but can't get to them; would you freeze? If so would you freeze in a ball or form the pie, then freeze?

I make 1000 gram batches which is 5 good sized pizzas. After its risen fully i divide and fold into balls and flour the outsides then saran wrap and into the freezer. Once frozen i food saver them. Pull them out in the morning and throw in a covered bowl on the counter and they are ready for dinner time.

Damn, I'm sitting here at my kids soccer practice and completely forgot to throw the dough in the freezer. I'll get to it tonight. I'll have a 6 days in the fridge. Oh well, kids won't notice.