Slice: Tagged: dough

Entries tagged with 'dough'
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The Pizza Lab: On Flour Types, Foams, and Dough

Pop quiz: what do whipped cream, Nerf footballs, Pizza, and Tempur-Pedic mattresses have in common? That's right — they're all foams. Wait, huh? Pizzas are foams? You mean those annoying, piddly things that chefs were goofing around with in the mid 2000's? That's right, as are hot dog buns, Wonderbread, Pane di Genzano, Portuguese rolls, Naan, pancakes, and pretty much every other leavened batter or dough-based product in the world.

59 Comments | Posted by J. Kenji López-Alt, June 3, 2011 at 6:00 PM
Tagged: dough, flour, foams, Neapolitan pizza, Pizza Lab, The Food Lab

Pizza Protips: How to Work with Very Wet Dough

Working with a dough that wet has its challenges, particularly if you're used to handling more typical doughs. Mixing a wet dough is easy. Baking a wet dough, well, the oven does all the work. Kneading a wet dough is where many bakers go astray. For most doughs, the kneading is done on a floured surface to keep the dough from sticking. But if you knead a very wet dough that way, that dough is going to gather up a lot of flour along the way.

12 Comments | Posted by dbcurrie, March 15, 2011 at 11:00 AM
Tagged: dough, pizza protips

Pizza Protips: Working with Fresh Yeast

Fresh yeast imparts a flavor that isn't present in breads or pizzas made with dried yeast. It's not the same as sourdough, but it has a distinct flavor of its own. Here's how to buy it, proof it, store it, and revive it.

14 Comments | Posted by dbcurrie, March 8, 2011 at 10:30 AM
Tagged: baking, dough, fresh yeast, pizza protips, yeast

Pizza Protips: Troubleshooting Dough

I recently started a Talk thread asking Serious Eaters if there were dough-related tips and techniques they wanted to hear about. There were quite a few "troubleshooting" questions—not so much "how do I?" but more like "Uh oh, it's gone wrong...now what?" So let's get answering!

24 Comments | Posted by dbcurrie, March 1, 2011 at 11:00 AM
Tagged: dough, pizza protips

Pizza Protips: Altitude Adjustments

A high altitudes, the boiling point of water is lower, the air is thinner, and generally the air is also drier. Two of those three things affect your dough significantly. Here are a few ways the baker and pizzamaker can adapt.

5 Comments | Posted by dbcurrie, February 22, 2011 at 11:00 AM
Tagged: altitude adjustments, dough, pizza protips

Pizza Protips: Converting Dough Recipes to Hand Kneading

If you've found an intriguing recipe that requires a food processor or stand mixer, you can convert that recipe to hand kneading without too much trouble. The first thing that changes is the amount of time it will take to knead the dough enough to properly develop the gluten. You'll also need the change the order in which you incorporate ingredients.

8 Comments | Posted by dbcurrie, February 15, 2011 at 4:15 PM
Tagged: dough, pizza protips

Pizza Protips: Converting Recipes to the Food Processor

Most dough recipes don't give you options for kneading. But most dough recipes can be converted from one kneading method to another; it's just a matter of changing a few things: the amount of time you need to knead and the order you add ingredients.

18 Comments | Posted by dbcurrie, February 1, 2011 at 12:30 PM
Tagged: dough, food processor, pizza protips

Pizza Protips: Kneading, Man vs. Machine

Can a food processor or mixer replace kneading by hand? Using a machine to do your kneading changes the final product. While a food processor or a stand mixture does a fine job of developing the gluten in dough, neither one of them perfectly mimics the motion of hand-kneading. There are a few other differences as well.

28 Comments | Posted by dbcurrie, January 25, 2011 at 1:00 PM
Tagged: Bread Baking, dough, pizza protips

Pizza Protips: Additions to Your Dough

While pizza purists among us might say that adding anything except the basic ingredients to pizza dough is wrong, sometimes the urge to experiment gets in the way of tradition. If you're going to start flinging things into your pizza dough, you might as well do it armed with a little bit of knowledge about what might happen.

14 Comments | Posted by dbcurrie, January 4, 2011 at 10:30 AM
Tagged: baking, Bread Baking, dough, pizza protips

The Pieman's Craft: Making Neapolitan Pizza Dough with Kesté's Roberto Caporuscio

In this episode of Slice's The Pieman's Craft, we visit Roberto Caporuscio of Kesté Pizzeria & Vino in New York City as he makes a batch of dough for the restaurant's celebrated Neapolitan pizza. Caporuscio takes us from flour-water-salt to dough to finished pizza.

24 Comments | Posted by The Slice Team, December 9, 2010 at 8:00 AM
Tagged: dough, Kesté Pizza and Vino, Roberto Caporuscio, The Pieman's Craft, videos