Lamkins: I've never made sourdough, so I can't speak to that. But the NY style pizza dough (and similar formulations) ferments in the fridge rather than at room temperature. The cold makes the fermentation happen more slowly. I don't know all of the science well enough to explain it in detail, but it definitely does different things in a long/slow/cold ferment than at room temp.
So what I've always done for NY style pizza dough is mix and knead all of my ingredients together (10-15 minutes in a stand mixer with a dough hook, takes longer by hand), let rest just to loosen up a bit, then divide it immediately into portions, ball them up, oil them, and slide each ball of dough into its own container or a plastic baggie and pop in the fridge. After they've sat in the fridge for 3 days or so, I just pull one out and let it warm up a bit and it's pretty much ready to use.
They can also be frozen in the ball stage and thawed later, but I haven't figured out exactly how to get optimal results. Some of the yeast dies in freezing, so you won't get quite the same amount of rise from fresh and frozen from the same batch.
There are likely a few reasons for this. One of them is that the dough probably needs a cold ferment for at least 2 -3 days in the fridge (brush the dough lightly with olive oil and cover in a bowl).My main issue with the pizza dough recipes that I have tried (probably around 5 so far) is that the crust will rise too much, which is fine for a cast iron deep dish, but I find myself with the same problem when I'm trying to achieve a thinner crust. I think what I have been doing wrong is letting it rest at room temperature for an hour or so and then rolling it out to cook OR, I've been adding too much yeast (typically 1.5-2 teaspoons per 4 cups of flour)
I do think I should incorporate the refrigeration, so my questions on that is does it need to be in the fridge overnight? or will a few hours suffice? Do I still let it rise a bit at room temperature before putting it in the fridge? What is the best way to create a thin crust.
Also, the flavor...I know they use a bunch of powdered flavor additives for pizza chain dough, typically these recipes say a spoon of salt and a spoon of sugar. I can't taste either in the end dough, any suggestions for flavor?
I've searched the forum for Roosh's tweaked to perfection recipe, but I can't find it..maybe it'll show up on this thread?
That is exactly the point of the exercise. To return to the basics and to celebrate life in all ist riches and splendor. It is Satan who wants us all to cower in fear and desperation. The worst thing you can do to the Satanist is to ignore their propaganda and instead follow the path of the Lord. I rather spend time perfecting my pizza baking skills than to waste time on the endless fear p0rn that is peddled by the Western media.With all that's happening in the world at the moment, how the shit can you care about pizza dough??))
A lot of chefs say this, and it is repeated as a mantra by many people - but to me, "fresh" is mostly a buzz-word in the kitchen. A profit-driving verbal garnish, if you will.The key to good Italian food, as the chef taught us is simply this: Fresh ingredients.
It totally depends on the dough you're buying. Usually the stuff that comes balled and tied up in clear plastic bags is pretty good. I've bought it that way in the past from Trader Joe's and Winco Foods (Winco's was better btw). The difference in overall taste and texture when I make my own dough is not astronomical.can any of you confirm that homemade dough makes a large difference in the quality of your pizza? I'm ready to give it a try.
Guilty as charged.It's extremely noob of me to admit this, but I typically defer to buying dough...