RIP Tom 😥Thanks for all the advice.

Thanks Tom

@PizzaTV

9 жыл бұрын

valkery8068 Thanks for commenting!

Very helpful

Very hard to track down dough trays here in New Zealand. What brand are the ones shown here?

@PizzaTV

9 жыл бұрын

Karen Thomson You might email tom@pmq.com to help you track down New Zealand products. He is our PMQ Australia editor.

I’m making napolina pizza dough.Hand mixing 1kg catputo oo flour .Leaving it for 2hrs & then scaling off at 230 grams..Putting into fridge on boards & leaving it for 24hrs .Then taking it out & using it about 4-5 hrs later.The dough tastes good,but it is really flowing into a disc like shape.How do you keep the dough upright & bold as the shape it was moulded at because I’m starting my own pizza trailer business & wanted to keep the dough upright & keep it good so I can keep trading!!!

@itsfroggertv2068

3 жыл бұрын

You should try after u mix it keep it whole in one big ball cover it with plastic wrap Put in walk-in or cooler for 24hr. Then make your pizza balls. You could then cover put back in cooler or leave out for service after a couple hours of being out they should be ready. But Neapolitan pizza dough usually flattens out a little like a saucer because it’s a higher hydration dough. It’s so light and airy it’s a delicate dough. Probably too late hope your business is doing well

Where can I get those boxes

I tried leaving my dough containers unsealed, but my dough dries out in the cooler overnight, even with olive oil brushed on top. To solve this, would it be best to seal the containers?

@sunilgurung6885

4 жыл бұрын

Cover your dough container with wet white towel. May be this will help you.

@rharcus

3 жыл бұрын

You've probably figured this out by now, but I use different containers (stackable) for different sizes of dough, they can seal fully to keep the hydration, and let them set in the fridge which is a long and slow fermentation. I put new dough at the back of the 'stacks' and dough that's most ready to be made (>1 to 4 days) at the front of the set. Your mileage will vary depending on exact temperature at that point in fridge, but this process works well for me.

How long do the dough has to be in the refrigarator before I can use it?

@THEGODMOVEMENTSSMinistriesBVI

3 жыл бұрын

Luis Bermea he said 2 hrs for anything under 16 oz and less and 3 hrs for anything over 16oz

@A..S.M

4 ай бұрын

​@@THEGODMOVEMENTSSMinistriesBVI How !! He asked about proofing time in cooler 2 hour after you take it out from cooler dough should not go more than 3 hour in rooms temperature.!!!!

so we leave it at room temperature but what if the room is hot or too cold ? and then after two hours we seal it and put it in the refrigerator ? how long can it last in refrigerator ?

@PizzaTV

5 жыл бұрын

If the room is cooler you should leave it out longer, if it's warmer, less time is needed. The length of stay in the reach in is dependent on your recipe. Most recipes are good for 24-48 hours. The longer it proofs, the more gluten is being formed, which means more flavor and crumb structure. You can email me at brian@pmq.com and we can chat more about this.

I have seen in some videos that they check temperature of flour , air one by one and then they find what the temperature of water should be for making pizza dough.. is it necessary for poolish and biga starter too..

@Zyxusum

Жыл бұрын

You dont need to be precise. You just want the dough to puff up. You can let it puff up a little at room temperature and then put it into the fridge so it wont overproof once you want to use it. It should double in size at the end

If you use this methods in a pizzeria in Naples Italy, you get booted out of the shop in a heart beat..

What should be the fridge temperature for 24 hour proofing period?

@guyeshel9316

4 ай бұрын

4c max as far as I know... My fridge is at about 7-9 so I'm using less yeast

RIP DOC

Whats the type of flour used.. the first video doesn't mention it.. can I use all purpose flour

@THEGODMOVEMENTSSMinistriesBVI

3 жыл бұрын

The Higher Taste as I look at other videos they use 00 flour. But I use all purpose flour

Won’t The Dovells rise and grow together?

@BakewithAmy

4 жыл бұрын

Won’t the dough balls rise and grow together?

If you are inviting him is for 1 reason :)

Let your host to manage the video man!

Who would have known George Lucas was a master dough manager.

Wax on, wax off.

This dough is so low hydration they don't even have to deal with flour. I make ultra hydration pizza dough, it's not as clean as this appears. I guess you can make shitty pizza, but don't adhere to these methods if you are looking for high hydration crispy and fluffy crust.

When did George Lucas start making pizzas?