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"00" Flour Learning Experience

TTCTTC Posts: 694

Bought some Antico Molino Caputo "00" flour from Amazon to continue my quest to eat as much good pizza in this life as possible.

Made the dough per their specs exactly, 500g flour-325g water-10g salt-3g yeast -- using the digital scale to make sure I got it right. Let the dough rest in the fridge overnight to develop flavor.

I was really suprised at the difference in texture from my usual dough. I expected it to be different but was really blown away by how delicate it was. I think I let it warm up too much from the fridge before forming it into pizzas as it was literally falling apart in my hands.

The big mistake I made was adding WAY too many toppings. The dough is so light it just can't support the piles of meat/veggies/cheese that I normally add. I guess that's the reason authentic Neopolitan pizza is very simple. Lesson Learned.

I did feel that it handled the high heat (700 dome) much better than my normal dough and there was no doubt that it tasted marvellous, really really light and flavorful. Even the 5 year olds noticed the difference.  

The tomato/basil/mozzarella and the capicolla/kalamata olive/tomato were standouts as they were not overloaded with toppings.

I know, I pics means it did not happen. But there were 6 kids under the age of 11 running about my house last night (my 3 plus neighbors 3 that we were watching for a few hours) and after a long day of yard work (and a bottle of Tuscan Barolo) it never occurred to me to take pics. I'll do better next time.  



XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN


  • mb99zzmb99zz Posts: 183
    Great post. I have some OO flour in the pantry and was going to try this soon. So, I will retread this again when I try it.
  • Thanks for the post.  I too have some Caputo 00 flour just waiting to be made in to dough.  I've been reading Jeff Varasano's website on this style crust.  Agree on the less is more with toppings.  Looking forward to your next pizza cook with pictures 
  • Sorry I had to refresh my drink.  I'm curious on how long you let your dough warm/proof after removing from the cold rise in the fridge?  How do you mix your dough, by hand or with a machine.  Some of the YouTube videos I've watched, the makers toss the dough fairly aggressively but also mention window pane centers that are nearly transparent.  Again thanks for the post

  • CPARKTXCPARKTX Posts: 1,804
    I have been using 00 flour with dough recipes from Flour Water Salt Yeast and getting very good results. Noticeably different texture and IMO easier to work with.
    LBGE & SBGE.  Central Texas.  
  • TTCTTC Posts: 694

    Mixed in the Kitchen Aid mixer with dough hook. 2 minutes solw speed, 10 minute rest, 5 minutes on medium speed. Let rise for 2 hours then form into balls and stow in fridge.

    By the time I got Egg hot enough and toppings prepped the dough had been out of the fridge almost 2 hours.

    Next time will let it warm up only one hour and take care to limit toppings. I'll give it a go again soon because the flavor and texture were superior. Worth the indulgence IMO

    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water --  Gallatin, TN
  • HibbyHibby Posts: 605
    Have to look into that flour. I'm wondering if the ratios you provide would work with other flour types?
    I cook. I eat. I repeat. Thornville, Ohio
  • nolaeggheadnolaegghead Posts: 26,331
    65% hydration is perfect for Tipo.  I just used up the last of my 22 pound supply and ordered another from Amazon.  Shipped, it's just over $2/pound.
    This is my signature line just so you're not confused.  Love me or hate me, I am forum Marmite.
    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • SamFerriseSamFerrise Posts: 547
    00 flour is not for heavy pies.  Use King Arthur for those.

    Simple ingredients, amazing results!
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