Search results

By sit i mean cover it up and let it sit for an hour or more because of the yeast,and it tears even when it's thick i saw so many recipes/videos where the dough can at least be made thin without tearing but mine is a bit thick and tears

Question is it supposed to tear easily? when i make the pizza dough?[without letting it sit] I have tried multiple times i never was able to get it to be stretchy as it's supposed to be without tearing Someone suggested i use fresh yeast and use warm water which i have yet to test.

I also have [wheat flour white bright] it's 10% protein however. whats your intake on this

So i was able to find a different kind of flour thank god with a higher protein Nutritional value is Energy[calories]=361 proteins[gr]=-12.0 Carbohydrates[gr]=76 Fats[gr]=12.5 Dietary Fibre[gr]=1.9 Sodium[mg]=7.9 My question is how much flour/water/yeast/salt/sugar/oil etc etc to use exactly...

Yeah i'm not experienced with this By weight do u mean grams etc... and is pre heating a requirement? if so how long do i leave the pizza in the oven if it is pre heated Please do give any kind of advice that i haven't asked yet

How much hydration? exactly so i can decide ow much water to use with the 10% protein flour that i have cuz i couldn't find any higher protein flour.

Does a 4% protein different really make that much of a difference? And yes of course i used yeast i tried winging it and online recipes. i used the pizza dough calculator and it was just wet wasn't even a ball.

Let me be more specific The pizza dough doesn't stretch properly and tears easily and i tried adding water/flour bit by bit but no matter how much i add it still tears easily.

Hey so i tried twice today to make pizza dough and well lets just say the second try was better then the first. Got a new oven recently with a max degree of 300 My first question is 1.In which slot should i put the tray in? in the oven i have 5 from bellow to up. 2.Which heat degree? 3.Should i...