Pizza Today - April 2019 - 22
Add yeast and resume mix on slow speed
for 3 minutes. As the mix continues, add
salt and continue mixing for 3 minutes. At
this point the dough is going to be very wet.
Resist the temptation to add flour!
Increase mixer speed to speed 2 and
continue mixing until dough is pulling
away from the bowl and climbing up the
hook. Listen to your dough: it will make a
slapping sound when it is ready. This can
take up to 20 minutes or longer. Reduce to
speed 1 for 2 minutes.
Place the dough in a well-oiled
fermentation container. Check the
temperature. If the dough is over
68 F, place it in the refrigerator and bring
the temperature down. Remove dough
from the refrigerator and let it rest for 45
minutes, covered. Stretch and fold dough
(this will strengthen the gluten structure),
then let it rest for 30 minutes. Repeat the
stretch and fold. After 30 minutes, repeat
the stretch and fold for the final time.
BE SURE TO KEEP THE DOUGH
COVERED BETWEEN INTERVALS. Allow
the dough to bulk rise for at least 6
hours. If you will be using the dough
the next day, you will want to divide
it and shape it at this point. Or it can
be refrigerated for up to 4 days for
later use.
Place the dough on a well-floured
table. Divide dough into pieces at
the desired weight. Shape the dough
into tight balls. At this stage you
may be handling the dough more
aggressively than normal. If you are
having trouble with dough sticking
to your hands, keep a tub of ice water
at your station and dip your hands
in it as needed. The goal is to have a
very tight dough ball that will have
structure as it rises. A dough with
this level of hydration will not be as
sensitive to strong hands as lower
hydration dough. Place the dough
in trays and cover it. The dough can
now be left out at room temperature
until ready for use (at least 6 hours),
or it can be refrigerated for 24
hours before use. If you choose
to refrigerate the dough be sure
to remove it from the refrigerator
several hours before use. The dough
should be a minimum of 55 F before
using it. If the dough is difficult to
extend and is snapping back it is not
really ready. Properly aged dough will
be relaxed and lack "memory" (which
causes the dough to resist extension).
This is true of all types of dough.
When extending this dough you
will find that it requires additional
flour for dusting. As you become
more accustomed to it you can
reduce the amount of flour needed.
I recommend that when the dough
is removed from the tray the bottom
of the dough ball becomes the top of
the pizza when placed on the peel.
Because the top of the dough is drier
it will require less flour to get it off
the peel, keep the oven cleaner and
get a better bake. n
JOHN ARENA co-owns
Las Vegas.
2 2 / P I Z Z AT O D AY. C O M / A P R I L 2 0 1 9
Metro Pizza in
https://www.smrset.com/
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Pizza Today - April 2019
Table of Contents for the Digital Edition of Pizza Today - April 2019
Pizza Today - April 2019
Commentary
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Tony’s Trending Recipe
Knead to Know
Destinations
Updating Seating
Spring Asparagus
John Provides a Gouda Cheese
Construction Partners
Learning From Others Ii
Camporosso, Ft. Mitchell, Ky
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Mike’s Monthly Tip
Pizza Today - April 2019 - CT1
Pizza Today - April 2019 - CT2
Pizza Today - April 2019 - Pizza Today - April 2019
Pizza Today - April 2019 - Cover2
Pizza Today - April 2019 - Commentary
Pizza Today - April 2019 - 4
Pizza Today - April 2019 - 5
Pizza Today - April 2019 - 6
Pizza Today - April 2019 - 7
Pizza Today - April 2019 - Contributors
Pizza Today - April 2019 - 9
Pizza Today - April 2019 - Expo Spotlight
Pizza Today - April 2019 - 11
Pizza Today - April 2019 - Interact
Pizza Today - April 2019 - 13
Pizza Today - April 2019 - Conversation
Pizza Today - April 2019 - 15
Pizza Today - April 2019 - Man on the Street
Pizza Today - April 2019 - 17
Pizza Today - April 2019 - Tony’s Trending Recipe
Pizza Today - April 2019 - 19
Pizza Today - April 2019 - Knead to Know
Pizza Today - April 2019 - 21
Pizza Today - April 2019 - 22
Pizza Today - April 2019 - 23
Pizza Today - April 2019 - Destinations
Pizza Today - April 2019 - 25
Pizza Today - April 2019 - Updating Seating
Pizza Today - April 2019 - 27
Pizza Today - April 2019 - 28
Pizza Today - April 2019 - 29
Pizza Today - April 2019 - Spring Asparagus
Pizza Today - April 2019 - 31
Pizza Today - April 2019 - John Provides a Gouda Cheese
Pizza Today - April 2019 - 33
Pizza Today - April 2019 - 34
Pizza Today - April 2019 - 35
Pizza Today - April 2019 - Construction Partners
Pizza Today - April 2019 - 37
Pizza Today - April 2019 - 38
Pizza Today - April 2019 - 39
Pizza Today - April 2019 - Learning From Others Ii
Pizza Today - April 2019 - 41
Pizza Today - April 2019 - Camporosso, Ft. Mitchell, Ky
Pizza Today - April 2019 - 43
Pizza Today - April 2019 - 44
Pizza Today - April 2019 - 45
Pizza Today - April 2019 - 46
Pizza Today - April 2019 - 47
Pizza Today - April 2019 - Product Showcase
Pizza Today - April 2019 - 49
Pizza Today - April 2019 - Pizza Today Yellow Pages
Pizza Today - April 2019 - 51
Pizza Today - April 2019 - 52
Pizza Today - April 2019 - 53
Pizza Today - April 2019 - 54
Pizza Today - April 2019 - 55
Pizza Today - April 2019 - The Marketplace
Pizza Today - April 2019 - 57
Pizza Today - April 2019 - 58
Pizza Today - April 2019 - 59
Pizza Today - April 2019 - 60
Pizza Today - April 2019 - 61
Pizza Today - April 2019 - 62
Pizza Today - April 2019 - 63
Pizza Today - April 2019 - 64
Pizza Today - April 2019 - Reader’s Resource
Pizza Today - April 2019 - Mike’s Monthly Tip
Pizza Today - April 2019 - Cover3
Pizza Today - April 2019 - Cover4
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