[Sun]

Originally Posted by Nadeest

No, we don't have a chilled surface, unfortunately. We do have stainless steel tables, however, and two wooden tables in our pastry kitchen. That is ok, I will manage, and learn how to do things under less then ideal conditions, instead. That is how I make bread at home, anyhow. I just mix the dough up in a big bowl with a wooden spoon. :P

Warm hands warm heart

In the future you might try getting a marble slab and putting it in the freezer for a while before working with pastry. That is a quick fix that works pretty well.

Rarely do I work with puff pastry but I know that the high butter content renders it fragile to heat.

Lately I am really getting into pizza dough as we have a world class pizza oven at the restaurant. It is so much fun to play with. What I really need to accomplish however is to create a good gluten free pizza dough. We are not there yet. Recently I made a green chili, pizza with 3 kinds of chili's and Monterey Jack. That works well in the southwest. It can be topped with any protein at all. I offered carne asada or black beans.

Back to the grind soon, have a great day everyone!