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Questions-Pizza Dough

magothyrivergirl

14 years ago

When is the preferred time to split a large dough ball into 2

smaller portions? I split after kneading and before the 1st rise-I let them rise in individual bowls. We like thin, crusty crusts, so I don't know what effect, if any, this has on the final crusts.

I want to buy the KA dough doubler - so I guess I need to buy 2 of them, if I continue to split and rise separately.

KA has free shipping today on $40.

Here is a link that might be useful: King Arthur

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Comments (13)

Jasdip
14 years ago
Well, I didn't know there was such a thing as a dough-doubler!

I've been using the rectangular plastic ice cream bucket with the lid snapped on tight. It works great for me.
lindac
14 years ago
Really makes no difference....I usually split just before I roll it out. I plop the dough on my board, split it, pat each half out, cover it and let it rest about 10 to 15 minutes....then proceed to roll it out.
No need to buy 2 dough buckets...unless you want 2.
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I did a Bing search on - Jim Lahey's no knead pizza dough - and found recipes, information, as well as videos at the link below. Perhaps there is something there that addresses your questions. It's not one I've personally had any experience with. You might also check your local library and see if his book is available there, or through inter-library loan. I wouldn't hesitate using 1/2 a recipe. I used 1/2 recipes when I made recipes from "Artisan Bread in Five Minutes a Day" cookbook, which is another refrigerator dough. I would also take ann_t's suggestion to par-bake the crusts and keep a stack in your freezer. I suggest a tight wrap of plastic wrap over each par-baked crust, then place them in a freezer zip-lock bag. Some rounds of sturdy cardboard between the crusts might help keep them from breaking. Freezer yeast dough really needs to be specifically designed for freezer storage for the best results. Since freezing dough kills yeast, and there is very little yeast in this recipe, there is usually much more yeast in a freezer dough recipe to compensate. Freezing can also damage the gluten, so additional vital wheat gluten is often added to freezer dough, and all-purpose flour may not work as well as a high-protein bread flour since it has more gluten to begin with than all-purpose flour. The other thing about freezer dough, it only keeps 2-3 months, so you really aren't gaining much. -Grainlady Here is a link that might be useful: Jim Lahey's no knead pizza dough
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magothyrivergirl
Original Author
14 years ago
Thanks - I'll buy only 1 and change by sequence - less clean up as well. I have no idea why I split 1st - one of those method mysteries with no reason behind it :).
teresa_nc7
14 years ago
I prefer a plain stainless bowl that I mixed the dough in covered by a plastic shower cap....;o)

And I split the dough after it rises, make a pizza with one half, freeze the other half.

Teresa
magothyrivergirl
Original Author
14 years ago
Teresa-I was afraid to use stainless, that it would be too cold and a shower cap-perfect! I have both. (Remember I said I wanted to ask you a baking question at Camp Cheerio? This was my question :)
noinwi
14 years ago
I use my ancient beloved large yellow tupperware bowl. Since I only make one large pizza at a time, I mix and knead the dough in it, add a tiny drizzle of oil, roll the dough ball around in the oil, then snap the lid on and let it rise.
On the occasion that I make two(when GKs visit), I have another big yellow bowl in which I make a second batch of dough. I have trouble kneading large amounts due to arthritis and carpal tunnel, so using a bowl for each makes it easier for me.
hawk307
14 years ago
Mago :

I do the same as Teresa.

Most times, I mix the Dough and plop it into a SS bowl.

Cover it with a damp towel and put it into the oven that was heated for a minute, turned off.
Place a pan of hot water on the bottom shelf.

When doubled,( about a half hour ) knead it again, cut to Pizza sizes and place in an oiled pan.

Let it rest but keep streching it out to the edge,m every few minutes and up the sides for the crust.

I let it rise slightly and prebake the Dough a little, till firm and freeze it or make a Pizza,
with the just baked Dough.

In the Pizzeria,I had a Proof Cabinet with a Hotplate and water, for humidity.It held 100 Pans.
LOU
magothyrivergirl
Original Author
14 years ago
Thanks for all the advice. You saved me money. I made pizza for dinner last night. I let it rise in an oiled stainless bowl covered with a new hotel give away shower cap :). I preheated the oven slightly - for a minute (it is cold and drafty here)before I put it in to rise. I split it right before I rolled and spread the crust. Thanks again.
hawk307
14 years ago
Mago:
You forgot the pan of hot water in the oven ?

It helps keep the oven warm and adds Humidity.
LOU
cynic
14 years ago
One suggestion, when you use the oven, turn on the light. Some have claimed the light alone gives enough heat to help maintain the heat in there. Haven't tested with a thermometer and it could be a hoax but it wouldn't hurt. Plus be easier to see if it's rising too.
hawk307
14 years ago
cynic:
I forgot to mention the Oven light.

Think I said that, in one of the other Dough Posts.

LOU
magothyrivergirl
Original Author
14 years ago
I did forget the water! And I wanted to try it - low humidity here this time of year. Next time.
I had trouble heating the oven - my fancy Dacor Oven That I Hate - is not the easiest to turn on for only 1 minute. And the oven light does not work! That's why I bought a Breville Smart Oven - toaster oven. I need to see if it will all fit in there. I cook the pizzas in the Breville to perfection.
We had the leftover pizza and spicy black bean soup after the football game last night - and DH said - this crust is perfect! Yay! Even reheated.
hawk307
14 years ago
Mago:
If you like a Crispy crust and not soggy,
try prebaking it a little , before you put the sauce on top.

Then bake with the Sauce a few minutres, before you put on all the toppings.

Put the Cheese on, in the last few minutes, so it does not burn.

If anyone is interested in a Proof Box,

it can be made easily, using an unwanted under Counter
Refrigerator, or fullsize.

Take out all the refrigeration unit, cut a hole thru the top and fit in a plastic cup, with the bottom cut off, for ventilation.

I used a hot plate with a pot of water, for heat and Humidity.

If you make Pizza in a pan. Put in some racks.

LOU

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