Thin crust pizza

This is from Forno Bravo wood fired oven site. 00 flour is especially suited to high temp cooks. Higher than even the EGG can get comfortably. I'm still experimenting.

Using Antico Molino Caputo Tipo 00 Pizza Flour
Use Caputo Tipo 00 flour the same way you would use either general purpose, or bread flour, though you will see a
number of differences in how it behaves compared with American flours.
It hydrates very well. You will find yourself adding more water to your dough than you are accustomed. You want to
make a moist, almost sticky dough. You can use flour to keep it from sticking to your hands or your work surface.
It is very silky and soft. You can make great pizza dough without adding olive oil. Experiment with added olive oil, but
definitely try it without. If you are used to throwing your pizzas, you will see that the dough needs gentle handling.
It is very extensible. The flour is selected and milled to be easily shaped into a pizza base. You should not over work
the dough. It will spring in the oven. The soft, well-hydrated, extensible dough will puff around the outside rim of the
pizza where you do not have sauce.
And the taste is great.
Basic Vera Pizza Napoletana Dough Recipe
Ingredients
By Volume
• 4 cups Molino Caputo Tipo 00 flour
• 1 ½ cups, plus 2-3 Tbs water
• 4 tsp salt
• 1/2 tsp dry active yeast
By Weight
• 500gr Molino Caputo Tipo 00 flour
• 325gr water (65% hydration)
• 10gr salt
• 3gr dry active yeast
We highly recommend cooking by weight. It is fast, and easy to get the exact hydration (water to flour ratio) and dough
ball size you want. Personally, I do not use recipes or a mixing cup when I cook dinner for the family, but pizza and
bread dough are different. Being exact counts, and nothing works better than a digital scale.
Mix the dough in a stand mixer, by hand or in a bread machine. If you are using a stand mixer, mix it slowly for two
minutes, until you have made a ball. Let the dough rest for 10 minutes, to allow the flour to absorb the water. Then,
mix at a middle speed (3 or 4 on a KitchenAid) for 5 minutes, and slow for 2 minutes.
Shape the dough into a ball, place it in a slightly oiled bowl, cover it with a towel, and let it rise for 1 1/2 - 2 hours, or
until double. Punch it down and push out the air bubbles. Form the dough into a large ball, then cut it into 4-5 equal
pieces.
To make your pizza balls, shape each piece of dough into a ball. Gently shape your dough into a ball, then stretch the
top of the ball down and around the rest of the ball, until the outer layer wraps around the other side. Pinch the two
ends together to make a smooth ball with a tight outer "skin." Set your ball seam-side down where it can rest. Dust
your pizza balls with flour, and store them under a damp towel, in a proofing tray, or under plastic wrap. This will
prevent the outside of the ball from drying out and creating a crust, and becoming difficult to work with. The top of the
pizza ball should be soft and silky.
Your pizza balls will need to rest for about an hour to become soft and elastic, so that they can be easily stretched into
a thin crust pizza.
If you don’t need your pizza balls for a few hours, you should refrigerate them, and bring them back out of the
refrigerator an hour or so before you want to use them.
Try making your pizza balls the day before you need them. Overnight refrigeration helps the dough develop more
flavor, and a fully developed dough browns better in your oven.

Personal note. It is far better to make them the night before. I've gone 2 - 3 nights with no problem.

How hot was your EGG? Setup? and how long did you have it in? Curious minds want to know. 00 flour is serious stuff!

Those look great Jon!! Peperoni looks killer!!
I just tried calling you

Margherita & pepperoni = misnomer

looks great!

mr toad