/ck/ - Food & Cooking

>>11511515

need to let it rest longer so that the gluten relaxes

the "correct" Neapolitan pizza dough is first kneaded, then portioned and balled up and raised/rested overnight in room temp

>>11511515
is this what tits feel like
t. virgin neet incel pathetic /pol9k/-tier loser

Haha breed

>>11511515
Did you wait 20 minutes after kneading before rolling it out to give the gluten time to relax? Otherwise you might just need to use more pressure.

>>11511518
This. What I do is stretch the dough and then let it sit for 15 minutes. Then you stretch it out until it reaches the point you want and you're good to go.

>>11511522
its rested for 30 minutes in a warm oven, i cut it up into three pieces, and put it back in the oven. i'm about to flatten it in 10 minutes again. last time i ran into this problem, hopefully ill do better this time then.

>>11511527

yes, you definitely don't need to do it overnight like I said in the earlier post.

>>11511532
Raising overnight does produce much better results in any case. I much prefer letting it rise in the fridge though

at what temperature should i cook my pizza? my oven goes up to 250c. do i go that high?

>>11511576
Yeah, you want it at as hot as possible. Remember to preheat it.

>>11511515
Virgin OP vs Chad Chad Robertson

first attempt. made the dough too thin so will try a bit thicker for the next one

>>11511519
If you're suffering from depression, the book 'Feeling Good' by MD David Burns can help. It's about cognitive-behavioral therapy, a successful treatment for depression.
Link to PDF:
https://www.sendspace.com/file/p4j962

You can also try some St. John's Wort (it's a plant) tea for immediate relief (I mix mine with Melissa for the calming effect), see if it works for you. I'm currently trying it out myself, no opinion yet.

>>11511576
IME, too hot (~475-500F) makes the cheese balloon out and crisp up in a weird way. I found 450F, or 232C to be perfect.

>>11511608
Doesn't look too bad. You'll be able to make the dough a perfect circle soon enough.
>>11511625
If you are using dried mozzarella like you can get in the US, then you don't need it that hot I guess. We don't have it in Europe so I use fresh mostly and even after drying it very well, unless it's a super hot temp it's too watery. You can balance a hot temp to get the crust nice and not let it go too long so it becomes balloon like.

>>11511797
second attempt

>>11511596
>Chad will never bake me bread
>I have to eat OP's unexperienced bread

>>11511818
I'd eat it

Last one I made. Kinda annoying using a toaster oven but what can you do

>>11511622
I have that book...
My uncle recommended it and it's pretty good (no pun intended). Comes with a workbook, too.
Not the guy you were replying to but I have to agree with you.

One of the last batches I made.
Crust was really thin, ~5mm.
The trick is not to overcook it, cuz it easily gets from crispy to hard.

This was the last one I made. Used a sourdough starter and let cold ferment for 3 days. Dough had a lot of complex flavor and some decent air pockets.

>>11512200
Would eat, looks good.

>>11512060
How was the crust so thin yet you still undercooked it?

>>11511515

>gyro/pizza bread

Those are two completely different types of bread.

>>11511515
>cooking board
>asks about BAKING

Just baked this loaf. Any tips? I'd like it to be more fluffy I guess

>>11512825
more soda

>>11513091
well soda does give you cavities...

>>11513102

You cheeky little shit.

>>11513091
No.
Let it rise longer in a warm area in your house. Allow the yeast to propagate and release CO2.

>>11511519
suprisingly yes, tits feel alot like balled up puzza dough

>>11513622
no, they don't. stop lying to anons.

>>11512738
The thing is, I didn't. I just stated that it's easy to burn it when it's that thin, which happened to me, like, 2 times.
this one was actually quite good.

>>11513622
Lel tits aint that hard/springy anon

>crust hard af
>inside still a little doughy

fuq

>>11513124
Overnight rise is best in my house. In cold seasons I put it in the oven with just the light on to warm it more.

>>11511519
yeah pretty much.
>t. used to roll dough at a pizza place and have touched a boob before

bumping to bury faggot threads

>>11513622
Can confirm
t. tranny

this the baking general? just finished these
l know they're ugly as hell pls be nice, it was my first time working with rye and did not expect it to be so difficult to handle. crumb is fantastic

>>11517930
trying it with sauerkraut (also homemade), tomatoes (picked from the garden) and salted peanuts
a bit of a german snack l guess? : )

>>11518026
Looking pretty European minimalist

>>11518070
hope that's a compliment : )
l have autism sorry

>>11511515
60-70 % Hydration
Mix until smooth and uniform
Rest for 5 minutes
portion
rest over night in fridge covered
pull out let proof for 45 minutes covered
take dough ball
push gently down and out around the edge of the dough building a uniform crust when that is done flatten out the mid.
Get to uniform thickness then run your knuckles or toss and rotate hand to hand or toss the dough.

>>11519593
I should mention this is pre tossing the dough and is not the final product

Dough is 00 and made with my sourdough starter.

>big bubbles at the top
>dense in the bottom center

How do I fix this? Did I overproof the dough?

>>11511519
Best feeling ever when I'm making dough.

t.baker

>>11512760
food and cooking board.food topic, bread baking.
are missing a chromosome?

>>11520047
You overworked it. Remember that kneading a bread too much is as bad as no kneading it

>>11519593
how do i get it smooth like this?

>>11519622
what the fuck?
the crust is like 75% of the pizza.

>>11520091
Properly kneading and letting the dough sufficiently rest

>>11520068
Did the bread fail to rise because too much tension from gluten over-development?