Best so far, but Question


I made your Neopolatin dough recipe on page 148 of your book a few days ago.
I put three balls in individule containers.
I took one out tonight (24 hours). Couldn't wait for 36 hours and will take the other out over the next two days.
I noticed the dough had several small holes in it after I stretched it. A few more holes appeared with the dough resting on the peel.
Did I stretch it wrong, does the gluten need to form better or will another day in the fridge help.

Next question, you call for 9 g of malt if you bake in home oven, none in WFO.
I use no malt because I have WFO. I assume I add 9 more grams of flour.

Ron W.
posted almost 3 years ago

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Small holes should not occur. Are they gas bubbles or holes? The dough should be gassy.
Another day in the fridge wouldn't change anything.

Under mixing could be an issue but that's probably not it

Holes are a whole other issue. Could be for a few reasons.

Incorrect balling - are you closing the bottom of each dough ball tight?

stretching could be an issue so you may need to work on technique .

What flour did you use? This is important

Were all your weights correct - low hydration makes your dough brittle causing it to tear

Low salt makes a weak gluten net.

Hard water makes your dough dry and brittle.

Did you temp your water correctly? Hopefully your dough was not too warm after mixing causing it to ferment and mature too fast causing it to be weak and could develop holes

Yeast - did you use the correct yeast

Did you bulk ferment?

Those few things could be an answer and please answer some questions I left you above.

For WFO no malt needed and no don't add more flour if you aren't using malt

Hope this helps, if you had pics it would

Tony Gemignani admin
posted almost 3 years ago


I measured everything exact.
I think I balled right
Don't know about hard water, but my tap water is soapy
DID NOT bulk FERMENT
Will have to re read the NP recipe on page 148. I think it said to ball the dough after 20 min on counter and set in fridge for 36 hours

Ron W.
posted almost 3 years ago


Just double checking on things. Sometimes people will combine recipes. What flour did you use? I have some videos that will be posted soon on opening / stretching pizzas and balling. Hope that will help. Any pics you have would be great. Thanks

Tony Gemignani admin
posted almost 3 years ago


I made two more pizza tonigh from my first batch of dough of the NP ( page 148). They both had the same small holes.
They were holes, not bubbles.
I'm making another batch tomorrow and will write down all the temps.
One question; what will give the dough more gluten and make the dough hold together more when stretching?
I have a photo, but don't know how to post it.

Ron W.
posted almost 3 years ago


What flour are you using ? Wanted to know thanks

Tony Gemignani admin
posted almost 3 years ago


For got to ask this question.
In one of Tony's replies to me, he ask if I bulk fermented my MP dough. I re-read the recipe on page 148 of his book. It says nothing about bulk fermenting the dough.
Did this step get left out of the book. What's the advantage of bulk fermenting? Should I do it?

I still don't know what type of flour I'm using. I live in mexico and can get only Mexican flour without going thru a lot of import duties, shipping problems , etc.
I'm told its high protein and used for Pizzeria

Ron W.
posted almost 3 years ago


No I didn't leave this step out. Like I said in a previous post users like to use different techniques in recipes that's why I asked if you did a bulk ferment. The other reason why I asked was because when you bulk ferment after the 24th or 48th hour when you degass you may have done that process incorrectly causing you to have holes or bubbles in the dough. That's not the case since you said you did not bulk ferment. You will see this technique in the master class or Romana dough. I recomend experimenting and using Preferments and bulk fermenting and see what you like. I talk about several in my book.

I would use a different flour. I think we spoke about this before.

Tony Gemignani admin
posted almost 3 years ago


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