rolling out pizza dough

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sk bob
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2010/12/26 21:12:25 (permalink)

rolling out pizza dough

we get pizza dough from Publix all the time to TRY and make round pizza but it never works.
we always end up splitting the dough in half & making strombolis which turn out great but,lately we've even been having trouble doing that.
we leave the dough out for 1 1/2 to 2 hrs. to rise, use flour when we try to roll it out but it won't expand & always shrink back.
HOW DO THEY DO IT IN PIZZA JOINTS?
all suggestions would help.
#1

22 Replies Related Threads

    DawnT
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    Re:rolling out pizza dough 2010/12/26 21:33:31 (permalink)
    You're dealing with a very high protien flour Bob from the way you're describing it. It fights back and the reason you can't toss a dough made from lower protien/gluten flour like AP or Bread flour like you see the guys spinning the dough at the pizzieras. Watch a few videos and you'll see how they first work from inside out and then stretch the sides. It's very elastic and needs to be proofed a while at room temp after being retarded in a fridge. If you check out the chains, you'll see the kids that don't have any experience with these type of doughs using a long rolling pin and docking roller that has what looks like spikes on a hand roller that produces a buch of preforations that makes the dough more manageable that they can stretch out on a pizza screen. The end effect is sort of the same without much training. It's also a good idea to buy a small bag of #1 Semolina to dust the dough and work it instead of using flour or corn meal for a real pizziera taste. Google dough docker. They are available in all plastic models for around $10 or you can get the real deal made of a nylon roller with stainless spikes and cast frame for about double.
     
    EDIT
    PS  Since when did Publix sell pizza dough? I assume this is sold at the bakery?
    post edited by DawnT - 2010/12/27 00:36:25
    #2
    CCinNJ
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    Re:rolling out pizza dough 2010/12/26 22:17:52 (permalink)
    #3
    DawnT
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    Re:rolling out pizza dough 2010/12/26 22:31:24 (permalink)
    This guy is using a lower protien, high temp flour that's probably Caputo. I think I heard that in the dialog. The dough isn't as elastic, easier to work and is fired at around 1000 to 1200 degrees as opposed to around 500 degrees for deck oven Neapolitan pizza. I'm surprised that he's using a sauce instead of San Marzano tomato slices.
    #4
    ynotryme
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    Re:rolling out pizza dough 2010/12/27 00:30:14 (permalink)
    after it's room temperature, using my fingertips I press  around the dough to preforn a circle. then starting at the center , I use the heel of my palm in the center to press the center flat, working my way around in a circular motion with my second knuckles stretching the dough
    #5
    cavandre
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    Re:rolling out pizza dough 2010/12/27 07:30:54 (permalink)
    DawnT 
    EDIT
    PS  Since when did Publix sell pizza dough? I assume this is sold at the bakery?

    Yup!
    #6
    porkbeaks
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    Re:rolling out pizza dough 2010/12/27 08:05:12 (permalink)
    cavandre

    DawnT 
    EDIT
    PS  Since when did Publix sell pizza dough? I assume this is sold at the bakery?

    Yup!

    It's actually the same dough that they make their Italian sandwich bread with. Even with a high gluten dough, if you do a 2 or 3 day retarded rise in the fridge and then bring it out to room temp for about 2 hours, the dough will be very easy to handle and made as thin as you desire; without using a rolling pin or sheeter. In short, the solution is to make your own dough. A bread machine's dough cycle works amazingly well.  pb 
    #7
    Rusty246
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    Re:rolling out pizza dough 2010/12/27 09:44:34 (permalink)
    I've used this dough several times myself, it was at first very frustrating. I flatten the dough as much as I can, pick the dough up by an edge, suspending it, turning, turning, turning and it eventually stretches out becoming workable.
    #8
    Davydd
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    Re:rolling out pizza dough 2010/12/27 10:56:33 (permalink)
    The Nikki video is showing the making of a typical Neapolatan wood-fired pizza of around 12 inches. Most likely it is Caputo 00 flour which is hard to find. All purpose unbleached can do at home. Bread flour is harder to manage. Wood-fired brick ovens bake best at about 700 - 900 degrees. You are not going to get much over 550 degrees in a home kitchen oven. Semolina flour is a large grain flour and is used as a lubricant to keep the dough from sticking on a wood peel sometimes not in the dough itself. So you will get the Semolina taste if used excessively. With practice you should be able to duplicate the video. It is all in the dough preparation and handling. As for spike docking a pizza dough, that has nothing to do with handling but to control excessive blistering occurring during baking. San Marzano tomatoes in a Margherita pizza can be sauced as shown in the video. Slices are used on top in a Margherita "extra" style.

    I've used Trader Joe's pre made pizza dough in a pinch. The trick is to use it as is at room temperature and not do anything further with it like a rise or more kneading. The whole idea is it is ready use. If you over work a dough it might not stretch.
    #9
    ann peeples
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    Re:rolling out pizza dough 2010/12/27 11:12:47 (permalink)
    Right you are, Davydd.Overworking it will make it nearly impossible to stretch. Rusty's method is much like my Bob's way.
    #10
    CCinNJ
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    Re:rolling out pizza dough 2010/12/27 11:33:51 (permalink)
    Here is a discussion specifically about Publix dough (since that is what you are working).
    http://atlanta.momslikeme.com/members/JournalActions.aspx?g=246654&m=13330414&source=stream_rail
     
    I get a lecture when I do not answer the question asked. I would most likely get another lecture about the price of Caputo...if we got into that.
     
     
     
    #11
    bdtn
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    Re:rolling out pizza dough 2010/12/27 13:42:03 (permalink)
    my first job was pizza prep at gissepis pizzaria  in 1978 .the dough was tossed cold right out of the cooler. i still do my pizza doug cold
    [30 plus years] the way it was done is make your dough let it proof ,then punch it down and scale it out [cut in pre wighed pices]
    form a ball then put in a small bowl that would stack an seal, then put in the cooler. when it was time to make a pizza you wouid take the
    dough out of the cooler then put some semilina on it work from the inside out to make a round then when it was a inch thick toss and
    strech till the right size. a warm doug is hard to work its sticy and lose. store dough should be at just toss stage out of the fridge.
    also good pizza dough makes really bad bread . i make my doughs with sour starter the first rise takes 3-4 hours then form my 16 oz balls and put in plastic bowls with lids they last 3-4 days in the fridge. i just take them out cold and form then bake . you could also roll the dough on parchment paper then slid it on your stone paper and all. if its hard to roll roll half way then let it rest 5-10 min and roll the
    rest of the way. ther is anugh gas in the dough so the yeast is not active till it hits the oven where it will wake up
     a docker is used to keep bubbles from forming and the dough from over rising not to help strech it out.
    #12
    DawnT
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    Re:rolling out pizza dough 2010/12/27 14:07:52 (permalink)
    Davy, You're right about the original purpose of docking preventing bubbles forming. However the docking also affects mallebility. It's the main reason the chains such as Pappa Johns has the workers roll and dock it and fit it to a pizza screen with little training rather then attempt to toss a dough,sauce, & top it and transfer a completed pie on a peel directly onto the deck oven surface. Bob is looking for a easier way to handle the elastic dough. I'm assuming he's doing this at home, so he's not going to be running an oven over 550-600 degrees and going to be limited to a round of no more then 16" or smaller if using a consumer market pizza stone. Most of the chains also use corn meal for the dusting.
    #13
    Curbside Grill
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    Re:rolling out pizza dough 2010/12/27 16:40:21 (permalink)
    bdtn   going to have to go to Publix(Spring Hill) wed. after Doc.'s visit in Columbia. My monthly bread run Going to check out this pizza dough. Have not noticed it in the past.
     
    DawnT    I have an after market consumer 22" round pizza stone, 1/2" thick. It has been to 750 and not a problem.  Use this on my Xtra Large BGE. Have found that commercial doughs do well between 550-600.
     
    #14
    Davydd
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    Re:rolling out pizza dough 2010/12/27 18:51:43 (permalink)
    DawnT, There is the Pappa Johns way and then there is the right way.
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    Curbside Grill
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    Re:rolling out pizza dough 2010/12/28 01:01:11 (permalink)
    The more I search the more that I find that this Pizza Dough from Publix is their Italian Bread Dough.
    Will probally pick up 4-5 Blanks. Something to play with.
    post edited by Curbside Grill - 2010/12/28 01:08:53
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    DawnT
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    Re:rolling out pizza dough 2010/12/28 02:03:33 (permalink)
    Must not be in every Publix. The one by our house and the one next to our bank apparently doesn't offer a pizza dough in the bakery. They don't seem to participate in this offering. I spoke with the employees in both and they seem clueless.
    #17
    ann peeples
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    Re:rolling out pizza dough 2010/12/28 04:43:12 (permalink)
    I get mine from local Italian bakeries or delis.
    #18
    Adjudicator
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    Re:rolling out pizza dough 2010/12/28 18:41:11 (permalink)
    I use a dough docker.  They are usually available at specialty food shops and online.
    Also and just IMO, the dough available @ Publix is way over proofed.
     
    post edited by Adjudicator - 2010/12/28 18:42:49
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    porkbeaks
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    Re:rolling out pizza dough 2010/12/28 19:00:16 (permalink)
    Adjudicator

    I use a dough docker.  They are usually available at specialty food shops and online.
    Also and just IMO, the dough available @ Publix is way over proofed.


    Plus, it's been frozen which never helps.
    #20
    sk bob
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    Re:rolling out pizza dough 2010/12/30 21:24:59 (permalink)
    thanks for all the responses. I know I can trust the loyal people of this site to come to the rescue.
    rusty246's method is the one we use now,but we will try others.
    and yes the dough is previously frozen. this is the first time we got it in a semi frozen state.
    #21
    DawnT
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    Re:rolling out pizza dough 2010/12/30 23:23:30 (permalink)
    Today I stopped at a Publix near the hospital my dad's at. They do carry it packed in bags in the cake/pie cooler at that location. The price of $2.59 is criminal. You can buy a 25lb bag of a supplier brand for just over $10 or premium All Trumps or Bouncer for just a little more and pack it into airtight 2 gallon zip lock bags for over a years worth of dough. I wouldn't pay that kind of money for the convenience.
    #22
    Curbside Grill
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    Re:rolling out pizza dough 2011/01/02 17:01:38 (permalink)
    Rusty246

    I've used this dough several times myself, it was at first very frustrating. I flatten the dough as much as I can, pick the dough up by an edge, suspending it, turning, turning, turning and it eventually stretches out becoming workable.

     
    This is close to the method we ended with today. Now I will say that I feel for Pizza dough it is underhydrated. But workable.
    Little high as DawnT pointed out. Was not to much flavor there to stand on it's own either. Only thing we tasted was the Toppings.
    Still have some more Blanks to play with. Found or thought 550 was correct temp for this pizza.

    #23
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