Hello,

I think we need more information about your procedure. 

You should explain how you proceed to the mix. external temperature, internal temperature, when you put salt at the beginning or the end dough etc. etc. etc.

You'll see that some expert will answer your questions...

sorry for my english I'm Napolitan ! 😀

Bye

Pouring water in a blender, add salt, dissolved yeast. The mixer has only one speed. Mix 25 minutes.
Room temperature - 21
The temperature in the refrigerator - 4
Outside air temperature - it is summer, about 24-26, the sun is shining.
Dough start doing at 10 am.
Any other information?
Bye

hi,do you use a spiral dough mixer,  if so u should only mix for about 15 minutes,

if you put the dough balls in the fridge for 24hr at 4° you should  leave to rise at room temperature for at least 4 to 5 hrs, this is only an indicative time as room temperatures and yeast strengthness can vary,use your own judgment after the first try.

also when u roll up the dough balls is very important that u make sure that they are closed properly underneath.

bye.

ok, that progression?
1. mix "pasta" - 15 minutes
2. leave to rise at room temperature for 5 - 6 hours
3. I am doing a ball
4. Put in fridge for 24 hours
5. and now? the ball is ready to make pizza? will not be too hard? I want to prepare pizza my hand.
 

thanks

bye

dissolve the yeast in the water,

add 65% of the flour and after 5 min. add in the salt

then sprinkl in the rest of the flour intill is all absorbed.

the dough should be ready when starts taking the shape of a garlic clove(13 to 15 minutes).

ideal dough temperature 23.

leave it in the mixer for 5 mins then start the mixer for ONE more spin,

leave it for couple more minutes then take the dough out and give it about 10 folds by tacking to the centre the corners.

leave it for 20 mins covered with a plastic sheet then u can start making the dough balls making sure that they are well closed without a hole.

put them in the fridge at 4 degree and take them out about 5, 6, 7hrs before,the timing can vary depending on the room temperature,(after the first try u will find out exactly how many hours before u should take out the dough balls.  

good luck   and let us know how u got on.  

ciao

thank you very much for your advice.
On Friday, write.
bye

I still have one question.
I want to make pizzas with a diameter of 35 cm. How much must weigh the ball? 300gr?
 

yes can be ok,all depends on what kind of pizza your customer prefere.use your judgment.

what kind of oven do u have?

and at which temperature do u set it for?

ciao

My oven is:" forno a legna" - I built, -  http://www.youtube.com/watch?v=9cxvBVTjp7Q

Ciao!!!
thank you, thank you, thank you !!!!!
"pasta" is great, people are very happy
people say that pizza is the same as in Italy, but I know that you are the masters of pizza
Luke from Polish
 

ciao centurion,i'm very happy for u and for your customers.i like your oven,well done maybe one day when i decide to build one myself u will help me on this task.   for any problems don't esitate to write.   ciao

hi centurion,are the pizzas still coming out  good?put some photos if u can. ciao