OP
OP
I like the bite it gives.. and it adds some flavor.
Pizza Dough Formula
- Thread starter FrankZ
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I like the bite it gives.. and it adds some flavor.
justplainbill
Executive Chef
Semolina (I use KA's 'extra fancy durum') makes a crust that can combine both crunchiness with chewiness. It also helps the dough hold up better for the longer cold fermentation which produces the flavor that I prefer.
justplainbill
Executive Chef
I prefer wood for rising and placement in the oven and metal for removing from the oven.
Greg Who Cooks
Executive Chef
That's interesting but I don't understand why. Can you explain why one is better before cooking and the other better after?
justplainbill
Executive Chef
The wood does not wick away as much of the heat generated during the final rise and the metal is easier to slip under the finished pie.
Addie
Chef Extraordinaire
Recippes like this mean I have to go out and buy a scale!
I have a scale that goes up to five pounds. Every so often I will put an upopened 5# bag of sugar or flour on it. They weigh about an half ounce over every time. I am not complaining.
justplainbill
Executive Chef
That's one good way of checking the calibration of your scale and checking for products that are underweight. I believe you can use a half cup of water to verify your scale measures an accurate 4 oz.I have a scale that goes up to five pounds. Every so often I will put an upopened 5# bag of sugar or flour on it. They weigh about an half ounce over every time. I am not complaining.
We also regularly use our scale for portion control- e.g. 6 ounce burgers.
Glad our newest scale (mechanical) has a 10 pound capacity with 1/2 ounce increments.
I rarely have to resort to using my balance beam which weighs in 0.1 grain increments.
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Greg Who Cooks
Executive Chef
Thanks for the explanation! I never would have thought of that...
It would be interesting to weigh an empty bag and discover what portion of that half ounce is due to the bag.I have a scale that goes up to five pounds. Every so often I will put an upopened 5# bag of sugar or flour on it. They weigh about an half ounce over every time. I am not complaining.
A scale is also a great way to control food wastage, by not cooking any more than you intend to eat. (Or those who desire leftovers can take that into account.)
I use my scale a lot particularly when developing new recipes. Not only can I methodically alter my recipe as the design progresses, but when I've got it perfect the measurements aid in communicating my recipes to others.
justplainbill
Executive Chef
justplainbill, thanks for that link!
Andy, I'm looking for a wooden peel. Sorry I didn't reply sooner, its been a busy couple of days. I make 14 inch pies routinely so that one that justplainbill posted might do the job. I have to check on the shipping fees. Something that long might be pricy.
Andy, I'm looking for a wooden peel. Sorry I didn't reply sooner, its been a busy couple of days. I make 14 inch pies routinely so that one that justplainbill posted might do the job. I have to check on the shipping fees. Something that long might be pricy.
Kathleen
Cupcake
Here is the Pizza Peel that Santa brought to Frank. He also brought the hanger for it.
Here is the Pizza Peel that Santa brought to Frank. He also brought the hanger for it.
That is one cool site! The prices are great! Next time I am looking for something...
Kathleen
Cupcake
They were fast with the order and packed all nicely too.
