Dough Doctor: Full-Court Press – Pizza Today

Here’s how to get a dough press to work for you

Tom Lehmann Dough Expert We bought a dough press but we have not been able to get our boodle to press out well, as it keeps shrinking back after press. A:  There are a number of things that need to be addressed when formulating a dough that will be formed into skins by use of a dough bid ( besides known as a pizza weigh ). Since high-protein flours tend to produce hard and elastic dough, it is better to use a lower-protein-content flour than what you might use for your regular pizza doughs. A typical bread flour with 10.8- to 11.2-percent protein content will work estimable, but you can besides go a high as 12.5 percentage if you need to. Anything over that in protein content will present more of a challenge in getting the dough to relax after pressing so it doesn ’ thyroxine gingersnap back immediately after forming/pressing. The lower protein content doesn ’ t in truth address the snap-back issue — it barely makes addressing it a bite easier .
The real key to eliminating the snap bean back is the function of a reducing agent such as L-cysteine or glutathione/dead yeast. There are commercial products available containing either of these reducing agents. Care must be taken when using these products as they are quite powerful in their natural process. If used in excess they can literally liquefy a boodle in equitable a matter of minutes. While the manufacturers will have a recommended custom level, I always recommend starting out using half of the minimum recommended level if you are managing the boodle through the cool for 24 to 48 hours and working up the come used based on the dough performance achieved by your formula and dough management parameters.

dough pressAfter the snap-back issue has been addressed, if you still find that the dough is still a little difficult to press out well, then you can adjust the dough absorption to create a softer dough with better pressing properties. In most cases I find that a dough absorption of around
After the snap-back issue has been addressed, if you distillery find that the boodle is still a little unmanageable to press out well, then you can adjust the dough absorption to create a softer boodle with better iron properties. In most cases I find that a dough assimilation of around 63 percentage gives the best performance at the press. But constantly keep in thinker that the boodle preoccupation is highly varying, sol don ’ thyroxine be afraid to either increase or decrease the dough assimilation depending upon how the boodle is handling/performing .
hera is a distinctive boodle formula for dough that will be formed into skins using a dough/pizza press with a heat mind .

Flour : 100 percentage
salt : 1.75 percentage
carbohydrate : 2 percentage ( optional )
Instant dry yeast : 0.4 percentage

Reducing agent : half of minimum recommended degree ( variable )
petroleum : 2.5 percentage
water system : 63 percentage

Procedure:

Adjust water system temperature to give you a finished ( interracial ) dough temperature of 75 to 80 F. This will normally require the habit of urine at about 70 F .
Add water system to the mix bowl followed by the salt and carbohydrate ( if used ). There is no need to stir .
Add the flour and the remainder of dry ingredients on lead of the flour. Mix at low speed for about two minutes or until you don ’ t see any dry flour in the bowl, then add the petroleum and mix one more minute at low rush. last, finish mixing the dough at medium accelerate for about six minutes ( or until the boodle begins to take on a smooth, satiny appearance ). Take the boodle directly to the bench for scaling and balling. Place dough balls into plastic boodle boxes and vegetable oil the top of each boodle ball. Take them directly to the cool and cross stack for 2½ hours, then down-stack and allow to cold ferment in the cool for 24 to 48 hours .
To use the dough, remove from the cooler and, keeping the boxes closed, allow to warm at room temperature until the boodle reaches 50 F. At that indicate, begin opening into skins as needed. The boodle balls will remain good to use for about two hours. Any boodle balls not used within this menstruation of meter should be opened into skins, placed on screens and stored in a electrify tree rack in the cool for use later in the day. Be certain to cover the tree rack containing the dough skins after 20 to 30 minutes to prevent drying. To use the pre-opened skins, merely remove from the cool and allow to warm at board temperature for 20 minutes, then trim to the club and bake.

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When preparing to open a boodle musket ball using the crush, be certain to petroleum both the acme and bottom plates of the press ( be careful, the top plate will be HOT ). It is besides a good idea to lightly oil each dough ball fair before placing it on the press platen. The top or heat part of the press should be initially set at 250 F using a populate time of seven minutes. If you find that the boodle tends to cling to the compress pass, increase the question temperature to 275 F. Remember to use the lowest head temperature that will allow for beneficial boodle free from the head with decent boodle cover properties .
contrary to what many might believe, the dough imperativeness doesn ’ thymine completely de-gas the boodle ; alternatively, it just forms a set of smaller flatulence bubbles from the larger ones present in the un-pressed dough. It besides does not bake or par-bake the dough in any way. The heated principal provides heat to ensure a clean release from the head after pressing. And, to some extent, it besides provides a skin on the boodle that can make the dough easier to handle. I ’ ve found it best to place the boodle skin with the top ( inflame side ) down when placing it on a pan, phonograph record or screen for baking .
Tom Lehmann is a former director at the American Institute of Baking in Manhattan, Kansas and Pizza Today’s resident dough expert.