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Type: Posts; User: Tele 'til You're Smelly

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    ok I checked my recipe with a scale and it was...

    ok I checked my recipe with a scale and it was actually about 70% hydration so ok there. I watched some videos and after the dough was in the fridge for a couple days I flattened them a bit to about...
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    unbleached white bread flour (although I've used...

    unbleached white bread flour (although I've used 00), 3 cups flour to 1 1/3 c water (for 2, 17" pizzas)- so it think that's 84%- looking at this https://thepizzaheaven.com/pizza-dough-hydration/...
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    How about some tips for hand-stretching pizza-...

    How about some tips for hand-stretching pizza- after decades of making pizza (New Haven style is what I go for), that continues to be the most difficult step- I see the pros do it in about 5 seconds...
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    Not convection- the reason for the stone/steel is...

    Not convection- the reason for the stone/steel is to cook the crust more than the top, you want it cooking from below- I don't think it matters if it's electric
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    ooh this is good stuff. I always wonder why the...

    ooh this is good stuff. I always wonder why the good pizza shops make it looks so easy- their kitchens are always very warm so that may be alot of it.

    May explain why it's more of a problem...
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    Been making pizza for a long time, but sometimes...

    Been making pizza for a long time, but sometimes have trouble with snap-back when stretching. I always let the dough warm up for a couple hours after cold proofing, but I think it may be because I...
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    adding flour when working with it is normal. But...

    adding flour when working with it is normal. But don't roll out the dough! It gets rid of the "nooks and crannies" air pockets you want in there. It can seem difficult at first not to do this, but...
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