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Chat thread 95: old people can't hang anymore

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I'm better with dryer doughs vs. wetter doughs. I see where Juice is coming from. Give me 30 minutes of hand-kneading pasta dough all day over trying to work pizza dough into the right shape.
 
JuiceCrewAllStar said:
i'm really bad at dough-making crust tossing/rolling

just too much for my feeble mind and hands
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Give that recipe I posted a shot. You just mix the ingredients until it forms a shaggy dough & then fold it a few times. And then you don’t even have to toss it. You just press it into the skillet. It calls for a 10” skillet o believe, but I use a 12”.
 
YoungBuck95 said:
Give that recipe I posted a shot. You just mix the ingredients until it forms a shaggy dough & then fold it a few times. And then you don’t even have to toss it. You just press it into the skillet. It calls for a 10” skillet o believe, but I use a 12”.
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yeah, that's the type of recipe for me
 
Kenji has nearly an identical recipe but his makes two 10” pizzas & I don’t like doing math to get it to one 12” pizza.
 
Deacfan2009 said:
I'm better with dryer doughs vs. wetter doughs. I see where Juice is coming from. Give me 30 minutes of hand-kneading pasta dough all day over trying to work pizza dough into the right shape.
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i will say my wife handles the actual shaping. she's even worked up to tossing it. impressive.

i can shape it alright but not nearly as well
 
BiffTannen said:
Whenever I hear a woman moaning in a nearby car I come running.
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Deacfan2009 said:
I'm better with dryer doughs vs. wetter doughs. I see where Juice is coming from. Give me 30 minutes of hand-kneading pasta dough all day over trying to work pizza dough into the right shape.
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Same here - my pizza dough is usually around 55% hydration which makes it easy to work, granted I use a stand mixer so I'm not actually that hands on. For Easter I made a loaf of bread that was like 70% hydration and it threw me for a loop - had the dough sticking on everything. Bread turned out good, but it was much different working with a wet dough compared to the pizza dough I'm accustomed to.
 
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