Are you doing a 24 hour refrigerated ferment? I use sourdough poulish and knead it all by hand. Trying to limit ourselves to 120 pizzas per event. I saw your dough working on one of you videos. It works like a dream with great strength. Would love to see the whole process.
@@cashcaldwell6588 we used Sir Galahad For a while and it performed great up to 72 hours but we wanted something without glyphosate in the harvest process
@@sourstreetpizza6015 I need to research this. I have largely been happy with the Gold Medal Neap. Gets good chew and crunch and it handles well-main criteria! Thanks so much for the replies!
Trying to take my dough game up a notch. (I know the details can hard to come by)Are you leaving yours in bulk fermentation up to 96 hrs and balling it a few hours before cooking? I see your dough handling so well I really wish mine handled more like it. Doing a (for me) a big wedding of 200 in a couple of weeks so will likely just stick with my old ways.
How many quarts is that mixing bowl? I’m trying to decide how big of a mixer I should buy.
Are you doing a 24 hour refrigerated ferment? I use sourdough poulish and knead it all by hand. Trying to limit ourselves to 120 pizzas per event. I saw your dough working on one of you videos. It works like a dream with great strength. Would love to see the whole process.
It can be 24-96 hours. Ideally at least 48 with the reinforced Mariani flour we are using.
@@sourstreetpizza6015 thanks so much! I have been using the Gold Medal Neapolitan but do feel I could use a stronger dough.
@@cashcaldwell6588 we used Sir Galahad For a while and it performed great up to 72 hours but we wanted something without glyphosate in the harvest process
@@sourstreetpizza6015 I need to research this. I have largely been happy with the Gold Medal Neap. Gets good chew and crunch and it handles well-main criteria! Thanks so much for the replies!
Trying to take my dough game up a notch. (I know the details can hard to come by)Are you leaving yours in bulk fermentation up to 96 hrs and balling it a few hours before cooking? I see your dough handling so well I really wish mine handled more like it. Doing a (for me) a big wedding of 200 in a couple of weeks so will likely just stick with my old ways.
What is the hydration percentage of that dough? And what size (weight) pies do you use
64.5%, we do 280-290g balls
@@sourstreetpizza6015
280g balls.. 14-16” pies?
I heard Mika and had to shut it off! haha
How big is your mixer?
It can do 165 lbs of flour in a batch
Wow lovely dough!! All this gives you 370 balls ? Do you sell 370 pizzas in one day? If thats true, its very impressive! Keep it up!
Thank you! Yes this gives me 370 but it typically lasts two days
@@sourstreetpizza6015 amazing! please make more videos! keep it up! subbed :)
Dude….At lease turn off the annoying radio. I subscribed, then unsubscribed.
Sorry I was lazy, won’t happen again
@@sourstreetpizza6015Okay. I’ll subscribe again. LOL. Your pizza looks amazing! ❤
After I get a little time under my belt I may try sourdough.