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OO Flour Dough

Ready to try some pizza dough using OO Flour.  Would welcome some recommendations.  I would really like a thinner crust.

Comments

  • WolfpackWolfpack Posts: 885
    I ordered caputo 00 from the Internet- really like it
    Greensboro, NC
  • nolaeggheadnolaegghead Posts: 10,867
    By weight

    500 g tipo 00
    325 ml water
    10 g salt
    3 g yeast

    mix it up and knead for 5 minutes...let it rise at least 2 hrs. Punch it down and split into balls. Kneed the balls and let proof an hr or so. Keep covered. Make pie.
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  • DuganboyDuganboy Posts: 1,118
    The type of flour you use won't have much affect on how thin the finished crust is. I use unbleached all purpose King Arthur flour for pizza and I can make it thick or thin. I usually make two pizza crusts out of the same batch of dough. A thicker one for the wife and a thin NY style crust for me. With experience you will learn how to get the crust thinner by working with it. BTW I've use 00 flour many times and I like it, but just don't see THAT big of a difference.
  • HawkeyeEggheadHawkeyeEgghead Posts: 75
    edited July 2013

    I have batch of Cuputo 00 flour dough cold proofing now that is the same recipe as nolaegghead posted. 

    Combine everything and 75% for the flour and let hydrated for 20 minutes then I mix on low for 5 minutes while incorporating the remaining flour and increase for 2 minutes.  Then back down to low for the final 2 minutes of mixing 

    I have found several of the steps from Jeff Varasanos web page
    (http://www.varasanos.com/PizzaRecipe.htm) have helped my latest crust.  The autolyse step and cold proofing in the fridge for a few days has really made a difference.  The recipe a above will yield three 275g dough balls.

    Like Duganboy stated the forming of your crust is also part of getting a thin crust.  This is my third batch of OO dough and my observation is the smaller amount of dough and working it really got me to a thinner crust thus far.  Good luck and enjoy the journey.

     

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