Molino Dallagiovanna V2.0 65% Hydration - Flat Dough Balls 🤷‍♂️ 

Haha cheers, been crazy busy. I'll try and keep it up 👍

Thanks for the nice feedback 👍Yes, I've had them recommended before. Plenty on eBay for around 35 quid. I'll be getting one soon.

Hi, I buy in 1kg bags and freeze the whole bag. When I need some I bang the bag on worktop a it breaks up a treat. If there is any leftover we pick at it for a day or so 😉 thanks for watching and your comments. Cheers 👍

Thanks for the feedback. I actually aim for a few degrees lower. My room is usually around 21c but overnight it drops. I have a video where I used a temperature logger over 24 hours and the avg temp was just 18c. So that's what I set the app to. If anything I sometimes knock an hour off the app. Cook at 6pm but tell the app it's 5pm when I want the dough. The flat issue is something new that I've had with that flour. Made plenty of pizza without that issue before. Thanks for watching and your comments 👍

I have pretty much got things good at the moment, I was always doing a 18hr bulk and 6 HR ball. I could try your suggestion. At the moment I've been short on time and doing 6 hour, 3 bulk and 3 balled. It's been pretty good dough to handle. The other thing is I've switched from fresh yeast to active dry and it's probably that that's made the big difference. Cheers 👍

@@PizzaRamblings glad to hear that 👍👍

Hi there, I use the pizzapp to set the number of dough balls I want and the weight. Just start with a simple dough. Try an 8 hour fermentation at room temperature, if your room temperature is 21 then I tend to put a couple of degrees less so 19c. Use a good 00 flour, sea salt, any yeast (select the one you have in the app). Aim for 62% hydration to start. Mix the ingredients in your bowl, once the water is absorbed add the salt. Mix more then leave it for 10 mins covered. Repeat this 2 to 3 times. Then kneed the dough and build the gluten, rest for ten mins covered. Repeat this again 2 to 3 times. Once the dough is smooth and it bounces back when you press on it, then it’s ready. Bulk ferment for 4 hours then ball and leave for 4 plus hours. Ensure your yeast is good. If that’s not tip top then you won’t get the results you want. I’ve done this method many times without a spiral mixer. Some of my early videos are where I’ve hand kneeled the dough might be worth watching. Good luck.

@@PizzaRamblings thank you very much. Will try this method now.

Thanks for the comments 👍 I'm interested in the 70% was it a difficult customer? On V1.0 that would be slop.

@@PizzaRamblings The first time around it was not playing ball at all, very sloppy and only managed to get 2 out of 5 without a hole. That was just direct dough mind, hand mixed. Second time I used poolish and a kitchen aid with 3 stretch and folds in the bulk proof, baked a few seconds longer at the lower 390/400c and they all came out beautiful. I can imagine the poolish helped as well with the strength in some way. You've done 80% with other flours!... I wouldn't dare try 80% haha so you'll do it no problem, I look forward to seeing it.

Haha no chance, I'm not going there lol

I do 70% with giovanna flour regularly. I mix it by hand. The balls always go flat, but I reball them and then they’re perfect.

Hi and thanks. It's a famag im5s high hydration model.

@@PizzaRamblings thank you. 👍

Thanks for the nice comment 👍 I get what your saying, but I don't seem to have this issue with other flour with the same process, but you could be right. The only thing different from normal is Im using active dry yeast as I'm out of fresh. It could be that perhaps.

Hi Carlo! I don't think it works like that. Yeast grows and multiplies throughout the dough. A small initial amount does not imply reduced potential at later stages as long as the proper amount is used for a given time and temperature.

Good point 👍

Ohh I didn't think of that. Good thinking.

In not sure what the issue is you could be right. All I know is that other flours do not seem to have this issue. As I say, I hand made a few 6 and 8 hour batches and they seemed fine. I'm on active dry yeast instead of fresh which could be related.....

Shoot

@@PizzaRamblings is possibe to us lava stone in the oven...for pizza

Mmm sorry that's something I don't have any experience with. Sorry I can't help with this one.

@@PizzaRamblings ok.... no problem

Thanks, that’s very interesting. I have used honey with my sourdough in the past to give it a boost.

Hi, we are all trying to create the best pizza dough and importantly be able to reproduce it, you could try doing two sets of dough using same technique apart from the yeast methods. Have you tried the MD UNIQUA from your favourite supplier? can only find it in 25 k bags though

Yes that would be interesting to try. I can only find 25kg bags too unfortunately. I have flour all over the place at the moment, but I have been buying the new 15kg and 10kg bags. Much better for people at home.

@@PizzaRamblings Hi yes can only agree I bought 25k of Caputo blue and only used two thirds and had to discard rest, I read on a thread somewhere regarding cooking mushrooms, I add nothing to the pan only the mushrooms and sweat the water out, I urge you to try this method the taste of mushrooms are far superior in my opinion

@@zaphodbeeblebrox4897 ooh thanks I will try that 👍

Thanks for a very interesting reply. I've never thought of it like that. I tend to hit 24c to 25c with the mix temp and then over the 24hr the room fluctuates between 16 over night and 21 during the day. I bought a temperature logger and that gave me an average of 19, but I set Pizzaapp to 18c for good measure. The dough spends bulk and the final prove in those temperatures. The problem I'm having seems to be with this flour, it doesn't like 24hr fermentations. Yesterday I did a hand made batch same flour same yeast over 8 hour and the ball was full of gas, the dough was quite relaxed too. Thanks for a great reply 👍

@@PizzaRamblings Every flour is different in a couple of key ways .. the 'wet gluten content' (how much water the amount of available gluten is able to bind out of the total water amount) which affects the hydration required to achieve the dough characteristics you are looking for .. and the glutenin to gliadin ratio which dictates the balance of elasticity and extensibility .. It is the "baker's craft" to know how to balance these and other variables (time, temperature, leavening method and handling techniques) to achieve desired characteristics in the dough and optimal quality in the final product .. While it's not always easy to tell from video clips, when it came time for you to shape your dough balls into pies, the dough didn't appear lively, and looked a little tight to me .. You mentioned you achieved reasonable gas development during bulk, but not during final proof .. So the first thing I would look to do is to try and final proof at a slightly higher temp (2-3C warmer), to move the final fermentation along faster .. You might also think about increasing the hydration by 1-2%, and the salt to a more typical 2% (at 3% your salt is going to slow down fermentation as well as tighten the dough) ..

@@PizzaRamblings Since you mention you had success with the same flour/same yeast in an 8hr fermentation, I am curious if/how your formula, temps/time of day were the same, or may have been different ??

@@PizzaRamblings I checked out the yeast you are using .. although the product labelling doesn't explicitly say as much, the Caputo Lievito appears to be 'instant yeast' not 'active dry yeast' (on the Caputo website it says "just a third will do" which is actually the standard formula for converting from fresh to instant dry yeast .. So, yes, as you were, no proofing of the yeast is required before hand, and should be mixed with the flour before mixing them both with the water and then the salt .. although, one thing you might consider is to hold back 5-10% of the water, to dissolve the salt in .. to then mix into the dough once the flour has had a chance to fully hydrate, the gluten to form, and the yeast to begin fermentation ..

@@RGS61 thanks very much for your help. Ive never dissolved the salt in the water before so I will give that a try. 👍

No, this stuff is a nightmare above 65%.

yes that’s my biggest problem with high hydration (72%) dough, that the balls become to flat and thin quickly (use a Philips 60 euro mixer, works well but possibly it’s temperature or quality of flour). Learned a lot from your channel. Thank you for your channel!

Possible, I normally use fresh yeast but used ADY recently as I'm our of fresh. I did follow Pizzaapp to the word 🤷‍♂️

Yes, someone else said it could be the flour. I'll get a fresh bag, that's a good call. Seems that there are duff bags here and there. Cheers 👍👍👍

Good idea 👍

Le5 superiore is my favourite flower, I'm struggling to get it these days. It's super flexible with regards to hydration. Cheers

@@PizzaRamblings seems like is getting sold out every where

Agreed, I did over top. 👍