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Old 05-23-2011, 11:46 PM   #11
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I really want to make a cheesy joke, but I'll refrain.

Did your dough make it into a pizza?
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Old 05-24-2011, 06:17 AM   #12
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I use the "over the knuckles" method. Make your round then make a fist and place the round over it. Make a fist with your other hand an place it under the dough round and gently pull outward and spin. It takes some practice but it will work.
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Old 05-24-2011, 07:29 AM   #13
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For me, letting it rest for awhile will help. Also pressing with the fist rather than stretching. And as has been mentioned, the oil helps.
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Old 05-24-2011, 08:25 AM   #14
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Make your dough the night before and leave it in the fridge to rise. About an hour before you want to make the pizza, flatten the dough out a little and leave it in a warm place.

Bet you won't have any trouble with that.

Rolling pin works if you want the thin, 'cracker' type crust.
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Old 05-28-2011, 01:06 AM   #15
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Quote:
Originally Posted by Sprout View Post
I really want to make a cheesy joke, but I'll refrain.

Did your dough make it into a pizza?

Negative, I dumped it. Will be attempting it again on Sunday
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Old 05-28-2011, 01:08 AM   #16
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Quote:
Originally Posted by sparrowgrass View Post
Make your dough the night before and leave it in the fridge to rise. About an hour before you want to make the pizza, flatten the dough out a little and leave it in a warm place.

Bet you won't have any trouble with that.

Rolling pin works if you want the thin, 'cracker' type crust.
That advice seems odd,, everyone else seems to say I need some warmth
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Old 05-28-2011, 01:48 AM   #17
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Quote:
Originally Posted by Scattergun2570 View Post
Quote:
Originally Posted by sparrowgrass View Post
Make your dough the night before and leave it in the fridge to rise. About an hour before you want to make the pizza, flatten the dough out a little and leave it in a warm place.

Bet you won't have any trouble with that.

Rolling pin works if you want the thin, 'cracker' type crust.
That advice seems odd,, everyone else seems to say I need some warmth
I suggest you to watch Good Eats Flat is Beautiful episode. AB explains how yeast grows in cold condition.
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Old 05-28-2011, 09:24 PM   #18
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I suggest you to watch Good Eats Flat is Beautiful episode. AB explains how yeast grows in cold condition.

Are you saying to put it in the fridge for the first rise,or the second?
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Old 05-28-2011, 10:22 PM   #19
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There have been a few times that my dough has ended up this way. Usually its when a child of mine lifts the towel while its rising(I let it rise in an oiled glass bowl on top of a warm stove covered with a warm moist tea towel). However, when that has happened I put the dough in a round pan and turn it into a deep dish b/c I obviously cant get the dough to stretch BUT I can get it to hold on the sides of the pan and it of course has a thick middle.
If nothing you can figure out made it this way, try again when the weather is different then it was today for you.
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Old 05-28-2011, 11:06 PM   #20
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Are you saying to put it in the fridge for the first rise,or the second?
There's only one rise for pizza usually. If you do want a second rise (not because you "have to", but when you see the bubbles from the first rise has become crazy and uneven. Then you punch out the bubbles, fold it a couple of times, shape back into a ball and do a second rise), you can do both in the fridge. My cold rising time is at least 24 hours. Max is 48 hours.

after your final rise (first or second), you divide the dough while it's still cold. Now it'll need to get back to room temperature in order to be elastic. To do that, you let the divided dough rise again in a warm place. then you can shape the pizza.

you really should watch that episode. It might not be the kind you are expecting, but definitely worth trying out his recipe (remember to cut the salt by half, he tends to use too much salt very often)
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