Just made a double batch of pizza dough.

[TRG]

I'm "ripening" it now I'm the refrigerator. Sunday is supposed to be cold and raining. Perfect weather for homemade pizza.

 

[navychop]

I’ve done one day pizza dough but not 2 or 3. Do you find much difference?

Do you use “pizza dough flour” or 00?

Sauce? Toppings?

I’m about to get back into pizza in my Kamado Joe smoker.

 

[TRG]

I’ve done one day pizza dough but not 2 or 3. Do you find much difference?

Do you use “pizza dough flour” or 00?

Sauce? Toppings?

I’m about to get back into pizza in my Kamado Joe smoker.

Taste wise the difference in an extra day or two is like the difference between wonder bread and sourdough. And since it gets a nice long rest it handles better. The biggest thing I notice is that when you stretch it out it doesn't shrink back up. Also, make sure you bring the dough back up to room temperature before handling it if its been in the refrigerator.

I use 00 if I have it but Bread flour or a mixture of bread flour and all purpose (half and half) works great too with this method. My secret ingredient is honey instead of sugar. Specifically red chile honey. You know us crazy New Mexicans put chile in everything.

This place is literally around the corner from me.
Jar Red Chile Honey

 

[navychop]

Sounds like an abomination to me!

I’ll have to check my recipe. Don’t remember any sugar.

But I’ll certainly try 2 or 3 day ahead dough.

 

[AZ.]

Taste wise the difference in an extra day or two is like the difference between wonder bread and sourdough. And since it gets a nice long rest it handles better. The biggest thing I notice is that when you stretch it out it doesn't shrink back up. Also, make sure you bring the dough back up to room temperature before handling it if its been in the refrigerator.

I use 00 if I have it but Bread flour or a mixture of bread flour and all purpose (half and half) works great too with this method. My secret ingredient is honey instead of sugar. Specifically red chile honey. You know us crazy New Mexicans put chile in everything.

This place is literally around the corner from me.
Jar Red Chile Honey

Ever try lard in your dough? I remember a few breads I did, had a touch of sugar.

 

[navychop]

Another thing for me to try.

 

[TRG]

Sounds like an abomination to me!

I’ll have to check my recipe. Don’t remember any sugar.

But I’ll certainly try 2 or 3 day ahead dough.

Abomination? Hardly. Sorry you feel this way.

Sugar or honey is just to sweeten the dough enough to take away the potential for bitterness. We're only talking 1 teaspoon of sugar to 5 cups of flour. Sugar also feeds the yeast so you get a better rise.

 

[TRG]

Ever try lard in your dough? I remember a few breads I did, had a touch of sugar.

No, I never tried lard in pizza dough. I do use lard when I make tortillas though.

 

[navychop]

Abomination? Hardly. Sorry you feel this way.

Red chili honey!

 

[TRG]

Red chili honey!

It's great. I even use it as a sweetener in my coffee sometimes. It's very mild and flavorful.

 

[TRG]

I have a 36 hour ferment on some pizza dough for tonight. I put together a batch of pizza sauce with San Marzano tomatoes last night.

Pizza #1 will be mozzarella, taleggio, crescenza and some goat cheese that I sourced from a local farm.

Pizza #2 will be hot Italian sausage, sliced meatball and mushrooms.

Salad on the side.

 

[navychop]

Gonna havta run this past SWMBO!