Why add semolina to pizza dough? - Pizza Making Forum
2013年11月7日 · Ryan; At 52% absorption, your dough might have been too dry to fully hydrate the semolina flour. If you are trying to get that characteristic yellow color of the Chicago deep-dish pizzas, remember that they get that color through the addition of a yellow food coloring called "Egg Shade" you can Google it and it comes up.
Thin Cracker-Crust Pizza Recipe - PizzaMaking.com
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved. Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes.
Pastry flour for making pizza? - Pizza Making Forum
April 28, 2010, 09:44:52 AM Last Edit: April 28, 2010, 11:35:53 AM by Pete-zza. Tran, Technically, it is possible to make a pizza using pastry flour but it is difficult to get much crust coloration out of that flour. Before 00 flours became readily available to ordinary home bakers at the retail level, there were many dough recipes that called ...
New York Style dough using 50lb of flour - Pizza Making Forum
2006年2月20日 · On this basis, the 50-lb. formulation would be enough for you to make around 112 12" pizzas (83 lb. x 16 oz./11.87 oz. = 112) The 25-lb. version would, of course, make half that many, or 56 pizzas. If you would like to make an even thinner version of the Lehmann NY style, you could use a thickness factor of 0.10 in the above expression, and get ...
All Trumps high hydration - Pizza Making Forum
2017年7月1日 · Georgev, The All Trumps flour has a rated absorption value of about 63%. The oil also has a "wetting" effect, so with 61% hydration and 2% oil, or a total of 63%, you are in line with the 63% rated absorption of the AT flour. But with 65-67% hydration and 2% oil, you are at 67-69%, which is considerably higher than 63%.
Adding rice flour in the mix - Pizza Making Forum
2021年5月24日 · The dough (85% a mix of 00 Caputo Blu, 0 Caputo Nuvola and 00 Caputo regular as I had some leftovers from various bakes + 15% rice flour, 57% Water, 0,045% Yeast, 3% Salt, 2% Oil) did not handle bad at all, it was definitely crunchier and also very easy to spread. I aimed at 18ish hours RT (21°C) fermentation, mixed the dough saturday 12:00 ...
00 flour and NY pizza--observations - Pizza Making Forum
2003年7月6日 · Re:00 flour and NY pizza--observations. #2. July 06, 2003, 11:40:54 PM. I've tried a ratio of 5 cups all-purpose to 2 cups 00 flour and added about 1/4-1/2 cup olive oil, kneading it 10 minutes in kitchenaid; and the resultant dough is light, a little crispy, stretches well and tears only if the dough is too cold.
Bromated or unbromated flour for NY Style Pizza Dough...and why?
2012年5月19日 · I will confirm this observation. In fact, I think it is no coincidence that bromated All Trumps became the flour of choice for NY-style pizza just as the lower temperature deck ovens came into vogue. I can get decent results at 550 degrees in my home electric oven with bromated flour that I cannot get without.
What are these specks in my dough/flour? - Pizza Making Forum
2022年1月11日 · Re: What are these specks in my dough/flour? #4. January 12, 2022, 12:34:42 AM. Quote from: Pizza_Not_War on January 11, 2022, 09:39:46 PM Those are different color than what I've seen or read about. The ingredients of your flour shows "Gluten Flour" which is vital wheat gluten or something else, don't know however.
what effect does semolina adds to pizza dough? - Pizza Making …
Quote from: sallam on May 08, 2009, 12:53:42 AM Some recipes call for adding some semolina to AP or bread flour. I wonder how does semolina benefits the pizza dough? Semolina is usually added to other flours to increase the chewiness of the finished crust. Tom Lehmann of the American Institute of Baking recommends using up to 25% of the formula ...