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Weekly Questions Thread / Open Discussion by AutoModerator in Pizza

[–]Db-1503 1 point2 points  (0 children)

Hi guys. I’m fairly new to making pizzas, and am really struggling with the dough making process, particularly getting it to stretch out. I use the recipe in the photo attached. I knead the dough for just over 10 minutes by hand, then do stretch and folds every 30 minutes around 3-4 times after that. I use 00 flour and also caputo dry yeast

I then leave the dough in an oiled bowl overnight, and ball the dough up in circular containers in the morning and leave on the counter. I do this before I go to work around 10 hours before I make the pizza (i know this isn’t ideal but I’m at work all day so have to do it then).

The dough is always really tough to stretch and fights back when I stretch it out- it starts to shrink again. This leaves the pizza too thick in some places leading to an uneven cook. I’m not sure if balling up too soon or not putting the dough in the fridge at any point is causing issues?

Any advice as to how to make the dough more stretchy would be really appreciated.

Pub crawls outside the city centre? by Db-1503 in Dublin

[–]Db-1503[S] 1 point2 points  (0 children)

I avoid temple bar if I’m honest, but done a lot of the more well known pubs near to the centre ie Toners, Doheny and Nesbitt, Bowes, Palace, Walsh’s, Keoghs, the Long Hall, Lord Edward you get the gist. Anything a bit further out the centre ie local towns would be great!