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Need Help on my dough.

post #1 of 6
6/20/08 at 8:48pm
Thread Starter 
:eek:Aloha All,
I got this problem with my pizza dough recipe it not coming out the way I like it. Don’t know were I went wrong. Tried to tweak it but still the crust comes out flakey. Here are the conditions 12'' pizza crust, rolled out ahead of time and frozen, then cook to order. Don’t know of it’s the dough or the way it sits in the freezer. Check out the recipe; see if my ratios are right. BDL hook it up!
Flour (AP)
3Lbs 8oz


Bread Flour
2Lbs 4oz


Baking Powder
4
tsp

Granulated Garlic
1.5
tsp

Sugar
3
TBS

Instant Yeast
3
TBS

Water (luke warm)
6
Cups

Shorting
1
Cups

Olive Oil
2
Cups

Salt
3
Tbs

Combine all the dry ingredients except salt in a medium size mixing bowl with a dough hook
Attachment. On speed 2 add yeast, shorting and the remanding water then slowly add oil kneed dough for15 min
Add salt kneed for another 5 min.

Take dough and transfer to a greased bowl cover with clear wrap and set in a cool dry place.

Let dough sit until it has doubled in size.
Portion in to 10 oz Balls and continue to proof.

Chill dough.

roll out to fit a 12'' cake circle.

Stack 6 high and freeze



Don’t Know Please advise. I’m looking for a less flakey more bread like dough, that can freeze. Ugh!
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post #2 of 6
6/20/08 at 11:12pm
Thread Starter 
Sorry Guys, dont know what happen there. Here the recipe part again
Flour (AP) 2Lbs 8oz
Bread Flour 2Lbs 8oz
Baking Powder 2.5tsp
Granulated Garlic 1.5 tsp
Sugar 3.25 Tbs
Instant Yeast 3Tbs
Water (luke warm) 6 cups
Olive Oil 2.5 cups
Shorting 1cup
Salt 3 Tbs
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post #3 of 6
6/21/08 at 12:02am
The overall texture of your dough can be attributed to the amount and type of fat you're adding to the dough. Shortening is solid at room temperature and by incorporating it into your dough in that way you're incorporating a pie-dough technique to bread.

Also your fat ratio is exceptionally high, being over 30% your flour weight. If you're looking for a good dough for a thin crust pizza I suggest using no more than 1 cup of olive oil (I would restrict it strictly for lubrication). The baking powder isn't necessary, and assuming you like the flavours I won't fiddle around with your salt/sugar/spicing ratio, though again I think the garlic is extraneous and the sugar should be cut out or reduced to about 1 teaspoon (instant yeast will work fine without the sugar).

I'm not Boar but hopefully that was of some help.
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post #4 of 6
6/21/08 at 2:04am
Try this:

Flour - 2LBs 8oz
Bread flour - 2LBs 8oz
sugar - 2 Tbs
Instant Yeast - 2 Tbs
Water (luke warm) - 6 cups
Olive Oil - 1/2 cup (2.5 is to much!!!)
salt - 2 Tbs

no shorting and baking powder !

good luck.
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post #5 of 6
6/21/08 at 12:21pm
Thread Starter 
Thanks Guys! I'll try it out.
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post #6 of 6
6/21/08 at 5:13pm
Total agreement with the other guys. Your original dough looks more like a biscuit dough than a pizza dough. Chicken pot pizza anyone?

Other thoughts:

Freezing dough is not remotely a good thing. Not if you care, anyway. If you have other options, take one.

Have you ever worked with a biga? It's sort of between a sourdough starter and a poolish. It means planning a day or two ahead of time and allowing for a fairly slow rise, but the payoff is a tangy, chewy, signature-good crust. Alas, no freezing, but you can store in the reefer for at least a day. Take out, finger-dock, top, bake. An extra day's storage in the reefer not only won't hurt it, it will add a little sour which is a good thing. Is that too complicated a process for your outfit?

While it's true blueicus isn't me, it's also true I'm not he. Anyway, he'll sure as h#ll do.

BDL
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