The Joy of Pizza by Dan Richer & Katie Parla

The Joy of Pizza by Dan Richer & Katie Parla

Author:Dan Richer & Katie Parla [Richer, Dan & Parla, Katie]
Language: eng
Format: epub
Publisher: Little, Brown and Company
Published: 2021-10-26T00:00:00+00:00


Calzone Rescue

Okay, so you got a little excited while stretching the dough and tore a hole in it. Pinching the hole closed is a risky remedy. When this happens to me, I just make a calzone out of it, folding over half the dough and pinching it closed around the toppings. It might not be what I intended to make, but it is delicious!

Stretching on the counter.

Transfer to the peel.

PAUSE AND ASSESS

If you’re using the dough at the right time in its life cycle, it should open very easily. This is a moment when you can stop and reflect on the dough and note any necessary adjustments for your next batch. If the dough snaps back, you may have waited too long during bulk fermentation to pre-shape it. If it tears, you may not have developed enough strength during bulk fermentation, the dough may have overfermented, or you may have used too much pressure to stretch. You can correct these flaws the next time (but in the meantime you should be able to stretch the dough if you are very gentle). That’s why taking notes on your process is so important.



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