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No scale, what are you the bionic man?!
Pizza isn’t rocket science but you canny be guessing stuff and then moaning if it doesn’t work out
konastab01-
Pizza isn’t rocket science but you canny be guessing stuff and then moaning if it doesn’t work out
I think I confused some people. I always make a kilogram of flour worth of dough at a time. So the measurements are always the same. I know it's not ideal to use volumetric measurements for salt and yeast but it works quite well if you just be sure to not use too much.
You can definitely add water without measuring it just takes practice.
I used to calculate the amount of water that was needed based on 1 kg of flour but then it occurred to me that the kilogram bags are not always exactly 1 kg, so I started to pay attention to the texture of the dough in the mixer.
I used the first two cups of warm water to get the yeast mixed in. Then I usually use another bit of water to bring the texture up to where it needs to be.
I have a buddy who makes a lot of bread and stuff like that and he didn't believe me either.
I did find this very challenging for the first year.
Anyway thanks for the dough tray suggestion. Probably not going to buy a proprietary kitchen object.
bright
I've refused to buy a scale so I hydrate based on texture of the dough in the mixer. It's taken probably 15 dough sessions over the past year, but I'm proud to say I've definitely mastered it.
how do you all prevent a skin forming after balling the dough? Most recently I tried putting a tray of water in the oven with the dough on proof and this worked quite well at preventing one. Silky smooth.
I think the olive oil route is a bit disingenuous.
I've tried covering with a wet towel and this works well but hard to manage with 10 dough balls.
etc etc