Whenever I mix dough in my KitchenAid, a ball forms around the hook and it just spins around. It doesn't seem like there's any kneading taking place. Is this normal when using a mixer to make dough... (more)
Whenever I mix dough in my KitchenAid, a ball forms around the hook and it just spins around. It doesn't seem like there's any kneading taking place. Is this normal when using a mixer to make dough... (more)
i am just curious why to add 7 grams of fresh yeast for the neapolitan dough ?
I thought the poolish would act like the yeast ?
I make my dough without any further yeast just with the st... (more)
Using the Neopolitan dough recipe, everything looked great, felt great. I opened my proofing boxes after 24 hours and the dough balls had flattened and spread out. I had to use a knife to separate t... (more)
could you please give some details about the temperature that you intended for cold fermentation? It doesn't say in the book and I believe that most problems I had when following the dough man... (more)
Has anyone ever used spelt in their dough recipe?? I've been told to NOT use spelt as the 100% part of the dough, but maybe only replace 25-50% of regular flour with spelt.
If you've used spelt,... (more)
I've seen pizzerias use different types of dough containers. Plastic is easier to clean and wood has more moisture in it. Are there are other reasons for using one versus the other such as temperat... (more)
I just finished the Pizza Bible, loved it and could not wait to try the dough. I have a good digital scale and measured everything very accurately.
The dough did not stick to the bowl of my KA mi... (more)
We are in Florida and we use a dough sheeter to stretch out our pies. We are not stretching them to be paper thin, but stretch them enough to place them as skins on top of each other 10 high.
My dough sometime seem to be very bubbly , there are large bubbles come out on the edge and center of the crust, is it too bubbly ? Is it normal ? If it is abnormal , what was wrong ? un... (more)
Hi, I just added pizza to my restaurant. Its early days and there isn't big demand for pizza at the moment. But, even If it was, I would still have the same problem because you can't predict how man... (more)
I was wondering what the baker's percentage chart is for the naploletano dough with out starter?
The chart in the back of the book only lists with starter.
What is pizza dough Flavor? Anyone try it?
Yeah, yeah. I know waffles and pizza aren't exactly the same thing, but I'll put this out there anyway.
I was recently reading a recipe for making waffles. The recipe called for using club soda ra... (more)
The one thing I consistently have trouble with is dough storage. I have been using a dough tray and plastic wrap to story, but removing the plastic wrap from the dough is always difficult once the ba... (more)
I have been reading and following "The Master Class" instructions to the letter. Be that as it may, my dough (on Day Two) is just as gooey as it was yesterday when I put it the fridge for the first r... (more)
Hi all, I've gone from living in the UK to the north east of Brazil and my flour choices are very limited! Most pizzarias use all purpose flour but in fairness they are all terrible and in my experim... (more)
my dough is really sticky when I want to get It out of my bowl.
Should I put flour under the dough balls befor I let them proove?Or did I use too few flour? I'm thankfully for any hel... (more)
I was asked by my sister if i can make pizza dough for father's day. I am looking at the baker's percentage chart and it's Spanish to me.
I am making the master dough without starter ... (more)
Have been meticulously following directions from the Pizza Bible in making New York style and Cal-Italia pizzas. Both have turned out fabulous. Although it all works out, my dough is almost transpare... (more)
I live in india and have recently bought the book. While buying master class shopping list i found out the mentioned brands of flour are not available in India. Only Caputo varieties of flour ... (more)
Just made another batch of dough. Very careful this time as to the amount of measured liquid.
This batch turned out picture perfect--just like Tony's! Won't be ready for baking until Sunday.
I'm sure I'm being incredibly naïve, but I've got to ask anyway. Today I made Neapolitan-style dough using the baker's quantities listed on page 302 of The Pizza Bible. When I added my poolish though... (more)
I need to make several pizzas for a small party this week. Is it ok to double TG's recipes or should I make two separate batches?
Not so long time ago I added the post about my first electric pizza-oven ever. And here's one of my first Margheritas. What do you think, guys? Does it look good enough?
Used classical AVPN dough re... (more)
Someone wrote in that they were having a problem stretching their dough.
Tony answered that the water added to the flour might be too cold.
In his master recipe, he calls for ... (more)
On page 24 of The Pizza Bible, it is suggested to rest the kneaded dough for 1 hour before refrigeration. Does this warm rest not speed up the fermentation process as opposed to retarding the process... (more)
Does anyone know of any good quality digital thermometers? I'd like to buy one that will last a while.
It seems there are plenty of low-quality digital thermometers on the market, but it's hard t... (more)
I bought a doughmate tray with a lid and was wondering if using that is the same or as good as plastic wrapping the half-sheet pan. Does it matter how tight the air seal is for proofing? It seems lik... (more)
Hi everyone ,
I mix and knead the dough follow most of the pizza bible procedure.I put some drops of water on the top of the dough to keep it wet ,and then put the dough into a airtight container ... (more)
I recently created a Facebook group called Pizza Bible Sundays, an open and free forum where members bake their way through The Pizza Bible.
Please join us - to share your experiences (good and ... (more)
Just a heads-up that the company name has changed. I'm not sure whether Pendleton got bought out or if it is still the same company operating under a different name now.
Hopefully the quality of t... (more)
I've heard that it's bad to use a rolling pin to stretch out pizza dough. If I don't use a rolling pin, I have a hard time getting the dough thin enough. What are the pros and cons? Thanks.
Hello Fellow Pizzamakers!
I switched from Jeff Varasano's dough preparation method to Tony G's about 10 weeks ago.
I followed Jeff's method pretty faithfully, but used a preferment (as per Tony... (more)
How do you figure out how much dough you would need for a certain size pan for Detroit Style pizza? I have other square pans I want to try out, but not for sure how much dough to use. Thanks.
I am a newbie who is taking on the challenge of pizza making to satisfy a lack where I live. Already, my misshapen pies taste better than anything in town, so I am encouraged. I can see doing this ... (more)
Tony asks for degassing the dough after 24 hours as a step before balled fermentation.
He also writes that this forces the yeast into another formation of gas.
When degassing: do we w... (more)
Why does the dough become either soft and super chewy or hard and crispy after I take it out ??? In either case the dough never rises . I've tried all types of dough and yeast. I need a fool proof ... (more)
About half the time, I'm getting thin spots in my dough when I'm making pizzas. What are some things I can do to avoid this? Most of the time it doesn't turn into a tear, but I'd like to get my piz... (more)
So, is there any ideal percentage of poolish / starter to add to the dough recipe for the best flavor profile?
I've tried making dough in the past and adding a poolish, but it seemed I was never a... (more)
I've fixed my problem of the dough being too sticky (reduced water content).
Now, my issue is the dough will not retain its shape when forming. It's like trying to stretch a rubber... (more)
I have a dough ball that is cold fermenting in my fridge. It's been in there for 24 hours, and will be in for another 24 hours before I use it.
I just took it out of the fridge after it's been in ... (more)
I'm wondering if there is any particular flour that is best suited for cold ferment of 2-3 days?
Particularly, say for example, would high protein flour (Giusto's High Performer) be more or less ... (more)
Has anyone tried the tangzhong method for making pizza dough? It seems this might work to get a higher hydration dough, just don't know if it work with the higher gluten flours. It works great for r... (more)
Thanks to Tony, Raj, Mark S, Mike K, Chuck W for your tips and support. Using Tony's Artisan flour, two baking steels, and my home oven at 525 degrees, I created a New York style pizza that looks lik... (more)
(Newbie) A few weeks ago I did an experiment with four flours to get an idea about flavor, workability, whatever: King Arthur Bread flour, Caputo 00 Red, Central Milling High Mountain High Gluten, an... (more)
Can someone post a picture of their dough ball when it's ready for cooking? My dough seems to flatten out while resting is this normal? It feels great and tastes amazing just curious if I've got some... (more)
When forming the pizza dough for toppings I am having issues forming the dough. When removing from the refrigerator what's a good time period to let the dough get to room temperature or what tips doe... (more)
I usually make a few balls of dough at a time since it's more efficient. The first couple I use are always great. The remaining balls I tend use to over the course of the next couple of days. Some... (more)
in the following, I would like to share my experiences and findings also regarding claims such as
"It's all about great typo 00 Italian flour if you want great handling dough and Pizzas ... (more)
Hand Stretching and Tossing.
What is the ideal hydration percentage to use for Tossing?
In my last attempt I used hydration at approximately 63% with poolish, and I felt my dough to be too so... (more)
If I'm going to make dough this morning for a pizza tonight but didn't have time to do a longer bulk ferment and need a decent fermentation time (7-8 hours), what percentage of yeast is good for a sl... (more)
Is there a simple method for holding stretched dough on a screen prior to baking? I have great dough ball that we make (using ALL TRUMPS) but I have tried to use a screen for holding but the dough, o... (more)
I'm very new to this good pizza making stuff so have been following the many recipes and guides on the Internet / Youtube and not really having much luck coming out with anything tha... (more)
Progress is slow but with the caveat that we are certainly not making pizza daily! I am still working with the master recipe, using 1/2 of the recipe to make an approximately 13" pizza. The is abou... (more)
Just mixed a pretty straight-up, same-day dough for tonight's use. No fuss about this one, no special mixing, no special rest periods, nothing. I started at 2:15pm today and it should go into the ove... (more)
Ok, so I've probably tried at least five or six times to do a cold ferment, of different time durations: 24, 48, and 72 hour; usually using different flours. However, no matter what I try, I do not (... (more)
I've been using the Neapolitan recipe in the Pizza Bible ever since I bought the book several months ago. Some of the pizzas I have made in my wood fired oven are the best I have ever tasted, and o... (more)
Here’s the problem: yesterday I’ve made Tony’s Napoletana dough like it is in the book (with 1,5% fresh yeasts) and today, after 22 hours of refrigerating I’ve got overfermented dough... I... (more)
How can I keep my pizzas from forming large bubbles during the baking process? I don't mind a couple, but too many and it doesn't look good.
What causes this to happen?
I recently saw a recipe that suggested using evaporated milk in the dough.
However, I'm wondering if anyone has ever used 'condensed milk' instead of evaporated milk. Yeah, I realize condensed mil... (more)
Whipped up another test batch yesterday eve with TG's flour and CM's malt.
Instead of using 1% malt as before and 65% hydro, I went with .5% malt and a 63% hydro and also lowered the yeast amount... (more)
I am trying to find my way to the ultimate pizza recipe.
However I don't seem to be able to create a pizza that can be stretched with the knuckles without breaking.
The gluten wi... (more)
I wanted to see if vacpacking pizza dough would be better than the method given in the book on pg 49.
For this I made a batch from the master dough without starter recipe w... (more)
Occasionally I have problems with the cheese burning and the dough being undercooked. We use screens, but this isn't an everyday occurrence, so I don't think that the screens are the problem.
We ... (more)
It's been nearly a year ago--eleven months--since I started down this path. After several months of "laying off" making pizza, I tried again yesterday. Followed the instructions to the letter. The do... (more)
Hi, all of you!
I'm working on a new pizza concept with pizza boxes where you get delivered everything you need for 3 great pizzas Friday night. Like dough, Tomato sauce, toppings, cheese etc. in a ... (more)
First off, I would like to thank you for your book! I started watching Tony's videos on making pizzas a couple of years ago (mostly because I was interested in tossing dough) and now that he's got a... (more)
Due to an unexpected invitation, I'm being asked to make a pizza tonight and I do not have time to do a decent 'cold' ferment, if I use about 9-9.5 ounces of flour, how much yeast should I use to ge... (more)
I have a 10 x 14 pan....I use 18 oz dough for the pan....I am having problems with the dough not quite strechting to the corners.....I can get close but always a separation.....any advice appreciated... (more)
I have tried the book's Master Class pizza several times, but the dough gets very thin no matter how careful I am with stretching. Sometimes the crust ruptures while baking and the cheese drips thro... (more)
I bought The Pizza Bible last week. And started day 1 of the Master Class today.
I used Antimo Caputo 00 flour. Which I know isn't on the list. Otherwise I followed the directions. The only deviat... (more)
Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a start... (more)
Is their dough any good? I see it every time I go to Trader Joe's, but have never tried it. It's just over a buck a bag and they have three kinds: plain, herb and whole wheat. I'm wondering if it... (more)
Can anyone tell me why after letting my dough
rise in the frig for 48hrs it always has a light crisp shell on top.
I hope I explain this easily and properly and can get some help. Following all the steps in getting pizza Bible for the master dough recipe, I let the dough bulk ferment for 24 hours then put it in ... (more)
Hi, My big problem is when I put my dough balls on the pan and wrap it with the plastic wrap the wrap sticks to the dough balls so bad there is not skin left when I unwrap them. Anyone have a soluti... (more)
I have just ordered your Pizza Bible. While I'm waiting for it to arrive in my mailbox, I have two questions. My first question is about kneading time for a classic Italian style pizza dough? I use ... (more)
My dough is very elastic and keeps shrinking whenever I try to stretch it. The end result is tasty, but the shape is off and my pizzas are smaller and thicker than I'd like.
When I watch dough ... (more)
I'm thinking of getting a VacMaster PRO110 Vacuum Sealer and I'd like to know if I could put dough in the bags and freeze em once I portion everything out.
Will it affect the dough??
Anyone ever use anything besides regular active dry yeast or fresh yeast? I have been using red star but I recently ended up with some brewing yeast and champaign yeast. I know they are strains that ... (more)
Couple of hours ago I saw Peter Reinhart's video with Tony, where they were tossing dough outdoors. Guys, does anyone know what dough was that? It seems so elastic and soft, but still firm and strong... (more)
I live in Houston and the tap water here is hard. Would something like distilled water be better choice to use in my dough. Just trying to eliminate as different variables as possible. Thanks, Dave
I see a lot of places wrapping dough in plastic wrap and placing it in cold storage. Just curious as to what the idea behind this is?
As a self-confessed newbie to Chicago-style pizza making, I've got what might be a very obvious question:
I've eaten at some Chicago-style pizzerias (deep dish) that have a corn meal crust and oth... (more)
I typically only make one pizza at a time (once per week) because it's usually just me and one or two other people eating. As such, creating enough dough for several pizzas is not feasible.
What ... (more)
Made the Napoletana dough on Page 187 the way the recipe said using a kitchen aid mixer with dough hook. It felt fine when i made it into the 9oz. dough balls and then I let it rise for 48 hours in ... (more)
I got a new pizza steel yesterday and tried it for the first time last night. I preheated the steel in the oven for well over an hour at 550 F.
After the hour of pre-heating, I checked the surfac... (more)
In the Pizza Bible, on page 302, you list the quantity of yeast as .5%. I assume that weight is referring to cake yeast, and not active dry?
This may seem like a silly question, but is there any typical or usual percentage of poolish used in a dough recipe??
I've tried using a poolish in the past but never seemed to get any better resu... (more)
I started the 3-day process (Master Dough w/o Starter) one day too early.......wondering if the dough can sit in the refrigerator for an extra day or two? What stage is it best to keep the dough in ... (more)
I am a little confused by the directions. I THINK that after making the Sicilian Dough Without Starter that it is implied that it should be placed in the refrigerator for 24 hours after which time i... (more)
Ok, I've tried all the usual starters, pre-ferments, levain, etc, but for whatever reason, the 'flavor' profile of the final product always seems to be rather 'bland' and lacking flavor.
I've used... (more)
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 ... (more)
I decided to experiment using Munton's ale yeast. I put together two identical starters on Wednesday night with the yeast being the only variable. One used the ale yeast and the other used Red Star a... (more)
I am sure that I am not alone in having extra dough in the refrigerator beyond 48 hours for any one of a number of reasons. How is this handled by others here? Freeze the dough? Extend the cold ferm... (more)
I'm going to try making a cast-iron skillet pizza, but I have a couple of questions:
1. I notice that the directions given are for using a stone in a regular oven. I'm assuming I can do this in my... (more)
Tony G's 00 flour and malt, 65% hydro. This flour keeps getting better & better the more I work with it! I found that an hour bench rest right after mixing helps tremendously. Dough came together ver... (more)
Maybe I'm drawing the wrong conclusion here, but...
Based on something I was reading in Tony's book, I was getting the impression that a good reason to not use much yeast is that it will allow the... (more)
Why do some pizzerias use cold dough while others use dough that's at room temperature? Is there a difference in the end result? Or is it more about being easier to stretch?
Personally, I've ha... (more)
Last night, my family visited Tony's at Graton with the sole purpose of tasting the pizza. As expected all the pizza was superb however my family really enjoyed the Cal-Italia pie. The Pizza Bible i... (more)
One of my friends is being stubborn
Anyone have a whole wheat pizza dough recipe or could i use whole wheat flour in the master dough recipe??
Can the dough balls be frozen. If yes what is the procedure?
Every time i make pizza dough and proof it using cold-ferment
i find water drops forming on the cover of the container. After while it gets bigger and fall on the dough which makes the flour or corn... (more)
I'm having trouble getting my dough off the peel and into the oven. In the best case, it sticks a little and the shape gets messed up by the time it ends up in the oven. In the worst case, it's an ... (more)
Does anyone know the recipe of dough for pizza acrobatics? Classic Napoletana dough and Tony's master dough are very soft and can be torn easily while tossing. If I'm not mistaken, the doug... (more)
I am making the master dough without starter, and the 4 cups plus 2 Tbsp measurement of water seems to be too much. My dough is very wet and does not cling to the dough hook.
I think the 225 gm may... (more)
I recently picked up an outdoor pizza oven (Pizzacraft Pizzeria Pronto Outdoor Pizza Oven - PC6000) that is powered by propane. This oven gets HOT, which is awesome! On a cold winter day i... (more)
Here's a couple of photos of a pie I made using the Neapolitan-style dough, including the underside. All in all I made 6 pies. This one was topped with sweet fennel sausage, pepperoni, and roasted sw... (more)
I have been making the Detroit Pizza weekly for about 6 months. I have got really good feedback from friends and family and I'll like to start selling it. My plan is start "pop up" style and I have... (more)
I've been making my master dough with poolish these past weeks with good results. And I often use sourdough starter (100% hydration) as well with similar results. But the thing with using sourdough s... (more)
I am wondering if it is possible to proof my "master recipe" dough in glad bowls in a cooler (Coleman/ Igloo) instead of a refrigerator? I am having a pizza party for family and do not have enough s... (more)
I've made my third batch of the master dough recipe .
I posted here there weeks ago the the dough tasted the best I've ever had , but was sticky and hard to work with.
It was especially hard to... (more)