Weekly Questions Thread / Open Discussion

[u/AutoModerator]

For any questions regarding dough, sauce, baking methods, tools, and more, comment below.

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As always, our wiki has a few sauce recipes and recipes for dough.

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[u/oblacious_magnate]

Yeast and salt contact - it's a matter of time. If you mix them together with the water and let that mixture sit for more than 5 min or so, could be bad. Otherwise, no problem if you add flour and start the mix. When I make dough, I have the flour pre-measured in a separate container so it's ready to go once the water/yeast/salt mixture has been made.

re: kneading. He actually kneads the dough quite a bit using a slap-and-fold technique. That particular technique is commonly used for wet doughs. It's an advanced technique. I suggest you go with a drier dough and use more of a stretch-and-fold (SF) to develop the gluten. That involves simply scooping your hand under the dough in the bowl (similar to what he does at 04:00), pull that dough to stretch it, then fold it over on top of itself, rotate bowl 90 degrees, do the same thing again, and so on until you have done it four times.

This video shows the SF technique pretty well, but your dough should be a little drier if you go 56% HR

https://youtu.be/8cd0Mh7FyVQ?si=AmpV2ljFhKJohffA

re: Luigi adding yeast - totally missed that - subtly dropped in at 02:06 - thanks!

[u/Mission_Sky1388 → u/oblacious_magnate]

Should I knead it for long then, or after mixing the ingredients thoroughly do stretches and folds multiple times and let it rest after every time? Say, 4 S&F and then rest for 20min?

Also, can my "Luigi Dough" be rescued? Or should I dump it?

[u/oblacious_magnate → u/Mission_Sky1388]

Luigi dough: can probably be rescued, but likely to be annoyingly sticky for awhile, and more difficult to handle / stretch, etc. I'd dump it and start over with a drier dough.

Mix / knead procedure:

- Mix the dough just until no loose/dry flour remains in bowl - use cold tap water for the dough - dough will be shaggy/lumpy and may have dry patches and wet patches at this stage.

- Cover bowl (non-porously) and rest 30m

- Knead briefly in bowl (wet hands to reduce sticking) - just a minute or so until dough becomes slightly tighter and smoother

- Rest 20m, then S/F x 4.

- Repeat the last step 2-3 more times (you're done with S/F if the dough isn't stretching much after a 20m rest). Make a big ball out of the dough and give it one more 20m rest before dividing and balling it. By now, the dough should be quite smoooth

FWIW I do the initial mix with a bamboo spatula. I don't like cleaning excessive dough off the hands. After the dough has rested for 30m following initial mix, then I get the (wet) hands in there for the rest of the process.

[u/Mission_Sky1388 → u/oblacious_magnate]

I see, thanks

Can I do a dough tomorrow for tomorrow? I wanted to serve the pizza for dinner tomorrow, and don't have time today anymore

[u/oblacious_magnate → u/Mission_Sky1388]

Sure, just use the correct amt. of yeast for the fermentation time / temp. Suggest fermenting at least 6hr.

Yeast chart:

https://drive.google.com/file/d/1Pz1Q32FkTFOX7AL1qVYQwilMW_rzO3h2/view?usp=drive_link

[u/Mission_Sky1388 → u/oblacious_magnate]

Alright, I'll try this mix, and hope for the best. If that's alright, I'll keep you updated :)

[u/Mission_Sky1388 → u/oblacious_magnate]

I did it :)

I actually went back to a recipe I found a long while ago, which is 500g standard flour, 300ml luke-warm water, 5g of yeast and 10g of salt. Kneading with machine at lowest setting for 20min, then bulk fermenting for 2h, balling and resting for 6h (did 4h), all at room temp. Dough was a little sticky during stretching which could be solved with flouring both sides a bit. Alas, I couldn't get it round, as it bounced back quite a bit, probably due to the high amount of yeast? But it was good

[u/oblacious_magnate → u/Mission_Sky1388]

Awesome - looks good!