Hi

 

Aloha Pizza Friends.

 

I hope everything is going well for you. Personally, I have had some ups and downs. Mostly ups. I am trying to stay positive and look forward to coming out of this crisis with a renewed heart and mind.

 

My mantra is: Be Thankful, Be Grateful, Be Humble and most of all be Patient. I know things are tough but I am certain we will get through this.

 

I wanted to share some pizza dough tips from my friend Peter Reinhart. He was featured in a recent article and he shared the following:

 

1) Use a scale. If possible weigh all of your ingredients. This is what professional bakers and pizza makers do.

You dough will be much more consistent.

 

2) Use Olive Oil. When you are ready to knead your dough, put a tablespoon or 2 of olive oil on the surface of your mixing table. Do this instead of using flour. Your dough will be easier to handle.

 

3) Use a stretch and fold technique to knead your dough. Then wait 5 minutes or so and stretch and fold again.

Allow your dough to relax between kneading.

 

4) Use instant yeast. Instant yeast will activate your dough quicker. 

 

5) Do a cold ferment of your dough. After you make your dough put in in the fridge for 24-72 hours. You will find the dough will have fuller flavor.

 

You can see more at Pizza Therapy,  at this link:

 

 

 

 

In the meantime, I wish you well. Please stay strong and positive! Better days are right around the corner!

 

pizza on earth,

 

albert

 

P.S. I can't tell you how much fun I have been having with Bluprint.

 

 

Some of the links in this post are affiliate links. If you click on the link and purchase the item, I will be compensated. There will be no extra cost to you.