Author Topic: Question about pizza dough quantities  (Read 6267 times)

Offline rostess

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Question about pizza dough quantities
« on: August 01, 2014, 01:27:20 pm »
I'm planning on making a Jamie Oliver pizza dough which uses 800g flour, 200g semolina, 650g water, then salt, sugar, yeast etc. I was just wondering if that quantity might be a bit heavy for kneading? Please don't tell me to do it in 2 batches as I already need to make 3.5 batches of it!

Offline Jamberie

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Re:
« Reply #1 on: August 01, 2014, 01:34:44 pm »
I won't tell you to in as many words..but I don't usually go over 550g flour... I've seen recipes with 650/700g but 800g + 200g semolina is a bit too much IMO.
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Offline Cornish Cream

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Re: Question about pizza dough quantities
« Reply #2 on: August 01, 2014, 01:39:20 pm »
I think you may risk stripping your blades if you use that quantity of ingredients in your TM three times rostess.
There was a discussion here about it.
Denise...Buckinghamshire,U.K.
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Offline Jamberie

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« Reply #3 on: August 01, 2014, 01:41:05 pm »
I just read my fridge guide....for a sticky dough the max is 750g (personally I wouldn't normally go even that far). So altogether you are about 250g too much. You could times the quantity of flour + semolina by 3 (total number of batches you want to do) then divide by 750 (max amount of flour) which will give you the minimum number of "batches" =4....and follow with the other ingredients. Might be just as easy to do 1/2 batches....
At least you'll only need to knead each batch for 2 minutes or so :)
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Offline achookwoman

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Re: Question about pizza dough quantities
« Reply #4 on: August 01, 2014, 01:45:43 pm »
Unless you are feeding a football team,  this is a lot of dough.   I also think it is too much for the TMX.  
Just re read your post.  Mix all water , yeast etc with 1/2 flours,  tip into large bowl and knead the rest of the flour in by hand.  Do this in 3 different large bowls.  Sounds like you are feeding a football team. Good luck.

Offline Jamberie

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« Reply #5 on: August 01, 2014, 01:47:50 pm »
Good advice Chookie
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Offline rostess

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Re: Question about pizza dough quantities
« Reply #6 on: August 01, 2014, 02:42:00 pm »
It's for 17 people, at my neighbour's house. I volunteered to make the dough as I said it would be no problem in the thermie! 😳

Offline achookwoman

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Re: Question about pizza dough quantities
« Reply #7 on: August 01, 2014, 09:15:20 pm »
Rostess,  Thermi will cut down the work,  once you get a system going. 

Offline rostess

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Re: Question about pizza dough quantities
« Reply #8 on: August 02, 2014, 07:58:39 am »
it's been scaled back to just 2kg  :D I'm glad I thought to check about the weight or I could have had an overworked thermie on my hands.  I'll just need to do 4 batches which shouldn't take long at all.

Offline cookie1

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Re: Question about pizza dough quantities
« Reply #9 on: August 02, 2014, 10:20:10 am »
A good idea. As you say it won't take too long at all.
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