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Finally the pizza dough recipe I was looking for!
paqman
Posts: 4,832
What a week! First boneless chicken breast cooked sous vide then the next day the most amazing porterhouse steak I ever made (I also cooked sous vide) and now, after years of chasing the right pizza dough recipe, I finally found was I was looking for! It was posted in another thread by @nolaegghead -Thanks!
Link to the original recipe - http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
I doubled the recipe and used:
-1 kg Flour
-650 grams of warm natural spring water @ 120 F
-20 grams salt
-1 pack (8 g) active dry yeast
Mix yeast in water and let stand for 10 minutes
Mix Flour and salt in Kitchen Aid mixer bowl
Slowly add the water and yeast to the bowl while mixing at medium low speed (2-3) with dough hook
Egg setup:
Platesetter legs up in PSWoo2 with Woo extender on regular grate. Big green egg pizza stone on Woo extender.
Pre-heated egg @ 600
I used parchment paper (removed after 5 minutes)
Each pie was baked for a total of 10 minutes (180 degrees rotation after 5 minutes when removing the parchment paper)
This is a verry wet/sticky dough. It is important to use flour on your hands and working surface to handle the dough.
____________________
Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo MachiavelliComments
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Looks good!
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It was good! I just noticed that a critical piece of information is missing from my post. The secret ingredient is Caputo "the chef's flour" tipo 00 flour.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I use Caputo 00 EVERY Friday night for our family pizza night. I get it from brickovenbaker.com It is the best.
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Yummy, looks great!
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I use Caputo 00 EVERY Friday night for our family pizza night. I get it from brickovenbaker.com It is the best.
I found it at a local dealer for 2.49$ for a 1 kg (2.2 lb) bag. I was skeptical but it does make a differencenin the texture. I posted a picture of the bag I purchased, is it the same you are using?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Yes that is the same bag. I live in a small, rural KY town so I ordered from brickovenbaker.com Got 10 bags in a shipment. don't remember what I paid for it.I use Caputo 00 EVERY Friday night for our family pizza night. I get it from brickovenbaker.com It is the best.
I found it at a local dealer for 2.49$ for a 1 kg (2.2 lb) bag. I was skeptical but it does make a differencenin the texture. I posted a picture of the bag I purchased, is it the same you are using? -
smells wonderful !!! awsome job
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Being a Forno Bravo dealer, I carry all their flours and I've experimented with all of them. Bread and pizza are awesome with "00" flour. That's all I use. The Forno forum isn't bad either a lot of great threads run there.
@paqman, great looking pies. You hit a home run.Franco Ceramic Grillworks www.ceramicgrillworks.com -
One problem. I don't speak metric.
LOL Google is your friend!
I used the whole bag of flour so that was 2.2 pounds650 ml water (for water, 1 ml = 1 g)4 tsp salt1 tsp active dry yeast (the recipe actually calls for 6 grams but the pack was 8 grams so I used it all)____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Yes that is the same bag. I live in a small, rural KY town so I ordered from brickovenbaker.com Got 10 bags in a shipment. don't remember what I paid for it.I use Caputo 00 EVERY Friday night for our family pizza night. I get it from brickovenbaker.com It is the best.
I found it at a local dealer for 2.49$ for a 1 kg (2.2 lb) bag. I was skeptical but it does make a differencenin the texture. I posted a picture of the bag I purchased, is it the same you are using?
@Duganboy , now that I have tried this one, I wish I could find the real thing. The bag I purchased had a 10% protein content. The caputo pizzeria flour has 12+% protein content... I understand that it can only be purchased in 25 kg bags and I have not seen it anywhere...____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
For diner tonight, we used the leftover dough from yesterday. We made a total of 4 (14 inches) pies with the recipe. The texture was good, we did not notice a big difference in taste from yesterday. Beside convenience, we did not see any benefit to preparing the dough in advance.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Those pies look delicious. I think you have a winner.
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That recipe is the winner. A friend of mine who has a Mobile Brick Oven Business told me about that website. I was sold after the first time I did it.
"Hold my beer and watch this S##T!"
LARGE BGE DALLAS TX.
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What's that yellow cheese doing on such an excellent pizza dough?
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Looks good...ditch the package of yeast and use a sourdough starter, then you'll really have the dough you're looking for...
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I just used that recipe yesterday. Made one pie and refrigerated the rest of the dough. Yeah, the flour makes a big difference!
______________________________________________I love lamp.. -
One problem. I don't speak metric.
There should be a little "g/oz" button on your scale.....
______________________________________________I love lamp.. -
I just ordered the flour. Do you all have good recipes/brands for pizza sauce?Johns Is, SC
L/MiniMax Eggs -
The pizza looked great! Tell me about the chicken and steak cooked sous vide, did you put meat on green egg also. I have a flavorseal unit but haven' t used it yet, I need to purchase a vac seal unit. What kind do you use? Thanks
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The pizza looked great! Tell me about the chicken and steak cooked sous vide, did you put meat on green egg also. I have a flavorseal unit but haven' t used it yet, I need to purchase a vac seal unit. What kind do you use? Thanks
Steak - http://eggheadforum.com/discussion/1141517/first-sous-vide-porterhouse-with-schwartz-montreal-steak-spices-finished-on-the-eggRight now I am using a foodsaver unit with a Polyscience sous vide professional immersion circulator.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
What's that yellow cheese doing on such an excellent pizza dough?
That my friend is 10 years old cheddar with a mix of 5 other cheese.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Looks good...ditch the package of yeast and use a sourdough starter, then you'll really have the dough you're looking for...
@Mighty_Quinn - I have no experience whatsoever with sourdough. I don't have a local source so I will have to order online. What scares me is that you have to take care of it, feed it, etc. Do you suggest a good place to start reading about it?____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Once you have some starter, is easy to take care of...ask around to local bakeries to see if they have some you can have (or buy)...or there a plenty of places to order some online....or make your own. I like this method-
http://williamalexander.com/bread/levain.cfm
For general sourdough info......http://sourdo.com/. The book 'Classic Sourdoughs' from that site is a great resource too. -
Once you have some starter, is easy to take care of...ask around to local bakeries to see if they have some you can have (or buy)...or there a plenty of places to order some online....or make your own. I like this method- http://williamalexander.com/bread/levain.cfm For general sourdough info......http://sourdo.com/. The book 'Classic Sourdoughs' from that site is a great resource too.
Interesting. I ordered the book you suggested as well as a few others from Peter Reinhart. I'll look arround to find starter and if I can't find, I'll order from sourdo.comThanks____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Highly recommend reading what Jeff Varasanos has to say about pizza. Awesome resource. http://www.varasanos.com/PizzaRecipe.htm
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Highly recommend reading what Jeff Varasanos has to say about pizza. Awesome resource. http://www.varasanos.com/PizzaRecipe.htm
Interesting read. The guy diminishes the impact of using 00 flour VS all purpose and claims it has little impact. I disagree with that, I am not saying saying that 00 flour *must* be used, but to me it made a big difference. I was highky skeptical when first trying but I was pleasantly surprised. That being said there's probably a few techniques I can use and sourdough is on my "to do" list in the next few weeks.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
Earlier this week, I made the same recipe but with a different type of flour. The flour I used was a tipo "0" pizza flour. The texture was not as good as with the the caputo tipo "00" flour. Next time I will try another brand of tipo "00" to see how it compares to the Caputo brand.
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
I couldn't find the Antimo Caputo Tipo "00" flour anywhere in town, so I just ordered 10 1Kg bags from Amazon. It was $34 shipped (I think). Each 2.2lb bag makes two batches of 3 pizzas, So I'll make a 3 or 6 pizza batch. It's about 2.5 - 3 hours between mixing the dough and throwing the pie. It's fine the next day, no better or worse. But, compared to the no-knead recipe, less time and I think a better crust.
I don't add oil to the dough, I've been going with the purist recipe. I might try it - I believe it makes the dough brown better during cooking, and the texture a little chewier (and less crispy).
______________________________________________I love lamp.. -
Not bad, I paid 2.49$ per bag at a local store.nolaegghead said:I couldn't find the Antimo Caputo Tipo "00" flour anywhere in town, so I just ordered 10 1Kg bags from Amazon. It was $34 shipped (I think).
____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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