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droidonomy
Usually I CT/RT proof the whole dough mass and only shape the dough balls about 12 hours before cooking. Have I been doing it wrong?
_System_Error_
Gluten is developed by working the dough and letting it rest. Balling and reballing is working the dough so yes it is correct. Vito is the maestro so he won’t lead you astray.
Antemicko
When I started baking, I thought vito was a genius. Now that I am an experienced baker, I can tell you that he has a rough idea of baking but by no means would I call him a maestro.
He doesn’t really work the dough, he just let’s it rest until it’s stretchy – that dough won’t have any strength, which means you will have to reball it quite often, making it tough in the process.
Instead try to knead the dough until you pass the windowpane test without pausing the kneading process (as he likes to do).
4 Comments
Hello /u/droidonomy!
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**If your question specifically concerns your pizza dough, please post your full recipe (exact quantities of all ingredients in weight, preferably in grams) and method (temperature, time, ball/bulk-proof, kneading time, by hand/machine, etc.). That also includes what kind of flour you have used in your pizza dough. There are many different Farina di Grano Tenero “00”. If you want to learn more about flour, please check our [Flour Guide](https://www.reddit.com/r/neapolitanpizza/wiki/resources/flour-guide).**
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Usually I CT/RT proof the whole dough mass and only shape the dough balls about 12 hours before cooking. Have I been doing it wrong?
Gluten is developed by working the dough and letting it rest. Balling and reballing is working the dough so yes it is correct. Vito is the maestro so he won’t lead you astray.
When I started baking, I thought vito was a genius. Now that I am an experienced baker, I can tell you that he has a rough idea of baking but by no means would I call him a maestro.
He doesn’t really work the dough, he just let’s it rest until it’s stretchy – that dough won’t have any strength, which means you will have to reball it quite often, making it tough in the process.
Instead try to knead the dough until you pass the windowpane test without pausing the kneading process (as he likes to do).