00 Pizza Tonight

mahenryak · August 2015

Thanks to recent posts by fellow forum members I received my shipment of OO flour from Amazon yesterday. With my wife's help with the preparation of the dough, and without further ado, here are a few more 00 pics for the forum. I really do like this dough. Pre-heated to just under 600 and ceramics near 500 for about 12 minutes.

Image: https://us.v-cdn.net/5017260/uploads/editor/7n/r22ewv2wmqir.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/ex/lx1wb1wvz7a5.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/17/xev7ckiie6u7.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/wm/nxhmcj0xqz2w.jpg

pgprescott · August 2015

All I need is cold beer and football. Nice.

mahenryak · August 2015

P.S.
I halved the recipe in the following link:

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

mahenryak · August 2015

Thank you pgprescott

SGH · August 2015

Brother that is a fine looking pie by any measure. Great job

Carolina Q · August 2015

Fornobravo is the recipe I use with 00 flour. I have the blue bag flour (not sure of the difference). Regardless, your pie looks nice!

mahenryak · August 2015

Thank you SGH and CQ. I appreciate it. I almost purchased the blue bag but I couldn't see that there was a big difference between the two and the red bag four-pack shipping option seemed like a pretty good option for me.

Toxarch · August 2015

Looks good. I like how there is one piece of pepperoni on top.

mahenryak · August 2015

Toxarch said:

Looks good. I like how there is one piece of pepperoni on top.

LOL. Good eye. Yeah, that was my special slice. Actually, as you might have guessed, that little guy fell off when I first slid it off of the pizza peel but I rescued it.

DutchMiniMax · August 2015

You can find more info here http://caputoflour.com/product/

paqman · August 2015

That's the flour and recipe I use. Best pizza dough ever. I am lucky to be able to find the flour locally... Your pie looks good!

Mikee · August 2015

That dough recipe seems to be good, http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf. If making same day dough, I would bump up the yeast from 0.6% to 1-1.2%.

For those unfamiliar with a bakers recipe, everything is based on the amount flour. It makes measuring so much easier when using a weight scale. In this recipe for every 100 grams of flour you add 65 grams of water. Weighing the ingredients is much more accurate and allows for repeatable dough.

mahenryak · August 2015

Thank you paqman. I did look at that link DutchMiniMax--thank you. I have a Salter scale I originally purchased for roasting green coffee beans and I did use it for measurements in this recipe, Mikee. Thanks.