Dough beyond 48 hours--should it be degassed and re-balled?

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)

Ken K.
posted almost 3 years ago

how much yeast

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)

Tory Glenn
posted 7 months ago

digital thermometers

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)

Tory Glenn
posted 10 months ago

Has anyone tried this flour

I'm wondering if anyone here has tried the Antimo Caputo "Americana" flour that is supposedly milled for ovens running at 500-600 degrees.

If so, did you like the results? Does it have a nice fl... (more)

Tory Glenn
posted 5 months ago

Over-fermented starter?

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)

Yoppi Tan
posted almost 2 years ago

Has anyone tried this?

I was reading an article in the recent edition of Pizza Today magazine in which the author of the article mentioned using the same yeast as would be used to make lager beer. The idea being that it wa... (more)

Tory Glenn
posted 10 months ago

room-temp ferment

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)

Tory Glenn
posted about 2 years ago

Are these large bubbles normal ?

Hi guys,
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)

Ted Sin
posted 9 months ago

Balling the dough question

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)

Jacob K.
posted 3 months ago

How does water temperature affect fermentation?

Obviously warmer water will speed up the fermentation process, but I'd like to know some of the specifics:

What's the warmest you can go, and how specifically does it impact rise times? Will yo... (more)

Thomas C.
posted about 3 years ago

Plastic, wood and metal dough containers

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)

Ben T.
posted almost 3 years ago

Master Dough Fermentation

I am probably being too obsessive, but I would like to understand the fermentation a little better. I had fine success with my first master dough without starter the other day. I now have four batch... (more)

Ken K.
posted almost 3 years ago

club soda

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)

Tory Glenn
posted 10 months ago

Detroit textures

Detroit is a lot about cheese, right? I don't know what it is really like, but my PB version definitely is. It's about cheese and different textures . . .

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Maria .
posted 2 months ago

Cold Bulk Fermentation Using Poolish Starter


I am wanting to try out Tony's Neapolitan recipe and had a question about bulk fermentation when using a Poolish.

Just to go through my normal routine without using a Poolish - I normally... (more)

Rory Martinez
posted over 1 year ago

percentage of poolish

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)

Tory Glenn
posted 9 months ago

Any diastatic malt alternatives?

Hi, guys!
I've got a serious problem: I can't find any malt powder in Russia and Ukraine. Same here for malted flours. So, the question is: are there any more or less adequate and still well working... (more)

Giorgio O.
posted 10 months ago

how much?

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)

Tory Glenn
posted 8 months ago

Yeast amount and effect on fermentation

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)

Tory Glenn
posted almost 2 years ago

Master Dough just sweats me crazy

Hi there,
I need help with Tony s master dough.
Although I strictly keep to his recipe, this master dough it's really hard to work with:
it is wet, sticky and does not at all look like the doughs... (more)

Ulli Haus
posted about 1 year ago

First batch of poolish

Hey all,

Decided to show you guys my progress. Made a poolish 19 hrs ago. Not sure if it came out right but it seems to look good. What do you guys think??

Going for a 26-30 hr batch fermentati... (more)

Gil W.
posted over 2 years ago

no better than what I've been doing....

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)

Tory Glenn
posted 10 months ago