The Pizza Therapy Forum and Pasta Therapy Forum Forum Index The Pizza Therapy Forum and Pasta Therapy Forum
Pizza and Pasta Tales, Tips and Talk
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


Go to pizzatherapy.com
Explore pastatherapy.com
Discover the Legends of Pizza
Air Bubbles

 
Post new topic   Reply to topic    The Pizza Therapy Forum and Pasta Therapy Forum Forum Index -> Dough Problems
View previous topic :: View next topic  
Author Message
Frolf_King



Joined: 20 Aug 2008
Posts: 3
Location: China Spring, Texas

PostPosted: Wed Aug 20, 2008 5:00 pm    Post subject: Air Bubbles Reply with quote

I have just started making my own pizza dough. I am still working on the taste but I am getting there.

My question...

How do you get the fluffy, chewy end crust on a pizza dough. My crust always comes out tough on the ends with no air bubbles in it.
_________________
Train Roll On
Back to top
View user's profile Send private message
Thick Crust
Site Admin


Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Wed Aug 20, 2008 9:28 pm    Post subject: Reply with quote

I would test your yeast and make sure its good. Do you let it rise and punch it down again? Try an overnight rise in the fridge once, too. Smile
_________________
Legends of Pizza!
Back to top
View user's profile Send private message
Frolf_King



Joined: 20 Aug 2008
Posts: 3
Location: China Spring, Texas

PostPosted: Thu Aug 21, 2008 2:45 pm    Post subject: Reply with quote

Yes, I usually let it rise for about 45 minutes to an hour, punch it down and let it rise again for about 30 minutes.

I am going to try the Pizzatherapy's over night dough this weekend for the first time. I have never let it rise over night in the frig.

I always use fresh yeast but that does not mean that it has not been setting in the store for a long period of time.

What is the best yeast to use?

Thanks for the feedback Wink
_________________
Train Roll On
Back to top
View user's profile Send private message
Thick Crust
Site Admin


Joined: 22 Jun 2006
Posts: 237
Location: WI

PostPosted: Thu Aug 21, 2008 10:11 pm    Post subject: Reply with quote

I don't have a favorite yeast - I just make sure to check the date. I once made pizza with Cake Yeast, that was amazing...

Good luck and let us know how it went! Cool
_________________
Legends of Pizza!
Back to top
View user's profile Send private message
pizza
Site Admin


Joined: 19 Jun 2006
Posts: 701
Location: Honolulu, Hawaii, USA

PostPosted: Fri Aug 22, 2008 9:11 am    Post subject: Try this... Reply with quote

In a recent issue of PMQ magazine, Tom Lehman, the Dough Doctor, advocated using more water in your dough to get a chewy , crisper crust.

I have heard this before form several different people including Peter Reinhart and brain Spangler. They will hydrate the dough with a little extra water, when they make their dough.

It may help....

pizza pizza pizza!

albert
_________________
"Pizza on Earth...Good Will to All!"
Visit: http://pizzatherapy.com
http://pizzatherapy.blogspot.com/
http://legendsofpizza.com/blog
Back to top
View user's profile Send private message Send e-mail Visit poster's website
Frolf_King



Joined: 20 Aug 2008
Posts: 3
Location: China Spring, Texas

PostPosted: Mon Aug 25, 2008 7:05 pm    Post subject: Reply with quote

Thanks I will try that next time.

This weekends pizza was the best yet.....

I used Albert's famous pizza dough recipe and it turned out awesome. Still working on the end crust but it was much chewier this time.


I made myself a large Pepperoni, Italian Sausage, Hamburger and Red onion pizza and I made the wife a small personal Pepperoni and Red onion pizza. I even had enough dough left over to throw some in the freezer for later this week.

Rock on pizza lovers.....Rock on..... Very Happy
_________________
Train Roll On
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    The Pizza Therapy Forum and Pasta Therapy Forum Forum Index -> Dough Problems All times are GMT
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum



Powered by phpBB © 2001, 2005 phpBB Group