Pizza Today - June 2017 - 28
method: it is possible to reduce the mixing
time, which will greatly diminish the
adverse effects of oxidation (thus further
improving the flavor of your dough). If
all of this isn't enough to convince you of
the advantages of autolyse, this method of
mixing will also improve extensibility and
enhance your dough's ability to retain gas.
The result will be the beautiful open crumb
structure sought after by today's artisan
pizza makers.
Typically, artisan bread baking formulas
utilize relatively wet dough with hydration of 70 percent or more. You will find
that even at the lower hydration levels of
standard pizza dough (in the range of 58 to
65 percent) you will get dramatically improved results using autolyse. The standard
method of autolyse is to combine flour and
water only and mix for about three to four
minutes on slow speed. You can then let the
mass rest for up to 30 minutes. However,
even a 15-minute rest will work wonders.
Continue the mix on second speed for
approximately four to five minutes until
the dough is smooth and silky. Divide
and round as you would normally and
refrigerate. If you are using fresh yeast,
this dough will be useable in 24 hours
(but will actually improve with up to 72
hours). With instant yeast, dough will of
course be greatly reduced even with cold
fermentation.
Since I'm not inclined to stick to
the rules lately, I've been experimenting with slight variations on
the process. Instead of adding yeast
after the rest, try dissolving the fresh
yeast in the water before adding flour.
Because the dough does not contain salt
(which is a yeast inhibitor) in this initial
phase, the yeast will run wild during the
30-minute rest. Think of this method as
a super charger for your dough. Fresh
yeast amount will be .5 percent of total
flour weight. So for a 50-pound bag of
flour you will use four ounces of fresh
yeast.
If using instant yeast, sprinkle yeast on
top of the flour before initial mix if your
hydration level is 65 percent or above.
If hydration is lower than 65 percent,
it may be best to dissolve the yeast in
the water before adding flour. Instant
yeast amount will be .14 percent of total
flour weight. So 1.3 ounces will work
for a 50-pound bag of flour. Remember
to reduce total mixing time for your
dough by about 20 percent when using
the autolyse method. This is particularly
important if you are using 50 pounds of
flour in a 60 quart mixer. Friction is the
enemy of tender dough and excessive
heat will encourage over-fermentation.
Most pizza makers prefer to slightly
under-mix dough in the rounding and
extending phases because we are handling our dough more vigorously than a
bread baker would. If we fully develop
dough in the mixing stage your finished
pizza may be tough. By using the autolyse method you are allowing biology to
do much of the work - and the result
will be an improved dough with less
mechanical interference. n
JOHN ARENA owns
Vegas.
2 8 / P I Z Z AT O D AY. C O M / J U N E 2 0 1 7
Metro Pizza in Las
http://www.dutchessbakers.com
http://www.dutchessbakers.com
http://www.PIZZATODAY.COM
Pizza Today - June 2017
Table of Contents for the Digital Edition of Pizza Today - June 2017
Pizza Today - June 2017
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Knead to Know
Turn Down the Sound
Pizza Style Guide
Adding Sustainable Food
Caprese Across the Menu
Employee Reviews
Increasing Check Averages
Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - June 2017 - CT1
Pizza Today - June 2017 - CT2
Pizza Today - June 2017 - Pizza Today - June 2017
Pizza Today - June 2017 - Cover2
Pizza Today - June 2017 - Commentary
Pizza Today - June 2017 - 4
Pizza Today - June 2017 - 5
Pizza Today - June 2017 - Contents
Pizza Today - June 2017 - 7
Pizza Today - June 2017 - 8
Pizza Today - June 2017 - 9
Pizza Today - June 2017 - Contributors
Pizza Today - June 2017 - 11
Pizza Today - June 2017 - Expo Spotlight
Pizza Today - June 2017 - 13
Pizza Today - June 2017 - Interact
Pizza Today - June 2017 - 15
Pizza Today - June 2017 - Conversation
Pizza Today - June 2017 - 17
Pizza Today - June 2017 - Man on the Street
Pizza Today - June 2017 - 19
Pizza Today - June 2017 - Respecting the Craft
Pizza Today - June 2017 - 21
Pizza Today - June 2017 - On Tap
Pizza Today - June 2017 - 23
Pizza Today - June 2017 - Destinations
Pizza Today - June 2017 - 25
Pizza Today - June 2017 - Knead to Know
Pizza Today - June 2017 - 27
Pizza Today - June 2017 - 28
Pizza Today - June 2017 - 29
Pizza Today - June 2017 - Turn Down the Sound
Pizza Today - June 2017 - 31
Pizza Today - June 2017 - 32
Pizza Today - June 2017 - 33
Pizza Today - June 2017 - Pizza Style Guide
Pizza Today - June 2017 - 35
Pizza Today - June 2017 - 36
Pizza Today - June 2017 - 37
Pizza Today - June 2017 - Adding Sustainable Food
Pizza Today - June 2017 - 39
Pizza Today - June 2017 - 40
Pizza Today - June 2017 - 41
Pizza Today - June 2017 - Caprese Across the Menu
Pizza Today - June 2017 - 43
Pizza Today - June 2017 - Employee Reviews
Pizza Today - June 2017 - 45
Pizza Today - June 2017 - 46
Pizza Today - June 2017 - 47
Pizza Today - June 2017 - Increasing Check Averages
Pizza Today - June 2017 - 49
Pizza Today - June 2017 - 50
Pizza Today - June 2017 - 51
Pizza Today - June 2017 - Pizza Today on the Road: Harry’s Bishops Corner, West Hartford, CT
Pizza Today - June 2017 - 53
Pizza Today - June 2017 - 54
Pizza Today - June 2017 - 55
Pizza Today - June 2017 - 56
Pizza Today - June 2017 - 57
Pizza Today - June 2017 - 58
Pizza Today - June 2017 - 59
Pizza Today - June 2017 - Pizza Today on the Road: The Original Vazzy’s, Bridgeport, CT
Pizza Today - June 2017 - Product Showcase
Pizza Today - June 2017 - 62
Pizza Today - June 2017 - 63
Pizza Today - June 2017 - Pizza Today Yellow Pages
Pizza Today - June 2017 - 65
Pizza Today - June 2017 - 66
Pizza Today - June 2017 - 67
Pizza Today - June 2017 - 68
Pizza Today - June 2017 - 69
Pizza Today - June 2017 - 70
Pizza Today - June 2017 - 71
Pizza Today - June 2017 - The Marketplace
Pizza Today - June 2017 - 73
Pizza Today - June 2017 - 74
Pizza Today - June 2017 - 75
Pizza Today - June 2017 - 76
Pizza Today - June 2017 - 77
Pizza Today - June 2017 - 78
Pizza Today - June 2017 - 79
Pizza Today - June 2017 - 80
Pizza Today - June 2017 - Reader’s Resource
Pizza Today - June 2017 - Trending Recipe
Pizza Today - June 2017 - Cover3
Pizza Today - June 2017 - Cover4
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