MOV00177.MPG

Opening pizza dough, putting on sauce, cheese and sliding pizza into oven.

Category:

Howto & Style

Tags:

• Pizza

[normaspizza09]

The air bubbles can come from a lot of things. Could be how much hydration of water you use, mixing procedures, fermentation time, amount of yeast used and other variables. I think mine come from over night fermentation and having the right recipe. I use a Lehmann NY Style recipe.

[2468xx]

Hey Norma, I'm making pizza at home. I saw your link on pizzamaking forum. Your dough has a lot of air bubbles. Does the flour, or the rise time cause that? Thanks

[normaspizza09]

sorry it took me awhile to reply. I am new to you tube. The air bubbles can come from many things. Could be how much hydration of water you use, mixing procedures, fermentation time, amount of yeast use, temperature of finished dough. I think my come from over night fermentation and having the right recipe. I use a Lehmman NY Style recipe and make a thin pizza.

[2468xx]

OK, thanks. I made a pie the other night and it was fabulous! The overnight fermentation makes ALL the difference. I used KABF and added VWG to simulate KASL. And added enough water to get the dough as soft as possible and I'm there. Now all I have to do is get some quarry tiles;)