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Questions tagged [dough]

Flour and a liquid mixed together to form a thick, malleable substance.

Flour and a liquid mixed together to form a thick, malleable substance. Questions about breads or pastries that specifically have to do with their dough should use this tag.

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Correct procedure to thaw frozen pizza dough?

I have frozen leftover dough. I put it in the fridge over night for like 11hrs. Then I placed it on the counter for 3 hours. My mom saw the dough was rising and thus opened the container so it deflated. Later on I saw bubbles on the side. My…
fewa
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Dense pizza dough

I proofed my yeast and realized it was dead but decided to still make the pizza because I figured flour, tomato sauce and cheese would still taste good. 550 degrees Fahrenheit- 9 mins- 12 inch diameter. Top and bottom perfect but It still looked…
IsaacO
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Is it safe to bake dough in a microwave?

I heard that meat isn't safe to bake or grill in a microwave because there may be tiny areas that contain less moisture and hence not cooked through as microwave cooks moving water molecules. So what about baking a pie? Is it the same? I tried to…
R S
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Pizza bulk fermentation vs proofing (2nd cycle)

I recently made Pizza following a recipe that asked to bulk ferment for 24 hours in the fridge, then shape and then proof for another 24 hours in the fridge (in the shape of balls). However, I read that it takes about 20 minutes for the gluten to…
talsegal
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Reheatable pizza dough

Let's say I'm using a 100% white bread flour 70% hydration dough (with or without oil) for pizza to be baked in a home oven; how should I change the formula, or how can I tweak the recipe for a reheatable pie instead of one to be eaten fresh out of…
Ayman Elmasry
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Why is my pizza dough sponge failing?

I have tried a number of times to make my own pizza dough. Where I am falling down is the sponge. In general, I am mixing a packet of yeast with about 2/3 C of flour, and 3/4 cup of very warm water. Let rise in a warm place. I no longer have a…
Jason P Sallinger
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mixing dry yeast, water, salt and flour

When aging pizza dough in the refrigerator for 1-2 days, I mix the salt and "Saf-Instant Dry Baker's Yeast" (a Japanese brand) with the flour and add room-temperature or cold water. I always get lots of yeast bubbles within hours in the fridge, and…
Swiss Frank
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Kneading bread dough

If a recipe calls for ten minutes hand kneading a bread dough, how long should it take to knead in a mixer using dough hooks?
Julie Price
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Property of Bread Dough

I've been looking at the dough that Cinnabon uses: https://www.youtube.com/watch?v=mtTIS6apXIc. How would one describe the property of their dough? It almost looks like Play Doh, as if it were some sort of rubbery-like material. Is this property…
CookingNewbie
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Dough volume calculation

Consider simple dough, flour and water. For simplification we will disregard salt, sugar and any other additives. The question is, how do I guesstimate volume of dough, say, 1000gr of flour and 1000ml of water (consider that water/floor ratio for my…
kreuzerkrieg
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Using a proof and bake dough

I'm having trouble figuring out at what point to put my retarded Kaiser and sub rolls to the proof box . after a night in the fridge should I wait til the product gets to room temp? I experiencing baseball kaisers and spotted subs .
Michael Kaminsky
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Why does the water in the recipe for dough making not have a definite temperature or an advise about temperature?

The recipes lists 60 cc of milk and specifies 25 C in Summer and 45 C in Winter but for 150 mL of water it merely says lukewarm water. The recipe is in Japanese but I can understand it. The recipe is for wholemeal bread. It uses 9g of yeast and 150…
user2617804
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Help with hand tossed pizza dough (like domino's)

I keep fresh dough ball in the refrigerator for 6 days to slowly ferment. I bake pizza in conventional oven at 245C for 6 minutes. On the 1st and 2nd days they bake perfectly, but I start to have problems on the 3rd through 6th days. They rise…
hrishikesh marne
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How do I get my pizza dough base really crispy?

How do I get a crispy crust for wood fire oven pizza? Do I knead the dough enough for a windowpane test? Do I add oil while kneading? By crispy I mean real crisp on the base yet smooth as you bite further into it. Not crispy crunchy like short crust…
user69529
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How to make my pizza dough Soft?

I am kneeding my dough and it became very hard. It is even very hard to kneed more. I am trying to add more liquid (warm milk or water). It is still not soft. Also, the dough is not accurate means dough is a little bit like crumbly dough. Its not…
muzzi
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