'00'Flour (pics)

stemc33

1st time using '00' flour tonight. What a difference. Never even heard of the stuff before joining the forum. Mixed up the dough last night and cooked it today. Stretchy. The first pizza was too thin and I tried to pull the parchment paper too soon. Not so good. That's why we make more than one right? Next two were good.  Not sure why I didn't get the small black burnt areas on the bottom that taste great, but the crust was crispy and delicious all the same. 

Recipe:

• 2 cup 00 Flour
• 1/2 tsp Active Yeast
• 1 tsp Salt
• 1 cup Water
• 1 tsp Sugar
• Small amount of olive oil to coat while rising

Taco Pizza was the best. 

nolaegghead

Looks good!  I've gone through about 15 kg of the stuff - I order from Amazon.

Tipo 00 can handle a lot more heat than bread dough.  It doesn't brown easily and it doesn't get the burned parts until you get it really hot.  You can add some oil and more sugar to lower the temp where it does.  

You can make the dough and use it the same day, you do get more complex flavors if you slow ferment in a cool area or fridge.

stemc33

nolaegghead said:

Looks good!  I've gone through about 15 kg of the stuff - I order from Amazon.

Tipo 00 can handle a lot more heat than bread dough.  It doesn't brown easily and it doesn't get the burned parts until you get it really hot.  You can add some oil and more sugar to lower the temp where it does.  

You can make the dough and use it the same day, you do get more complex flavors if you slow ferment in a cool area or fridge.

Hey...Thanks

I kept waiting for it to brown up. I could tell it was getting crispy but not browning. I finally pulled it because the top was starting to burn as you can tell from the burnt pepperoni. I cooked it at about 500°. I was using a Pampered Chef and am afraid to use it any hotter than that. I have visions of it exploding right as I open the egg. 

ShesGotEggs

Just ordered some, can't wait to try it!

nolaegghead

I find if you move the stone higher up in the dome (and make sure you give it plenty of time to warm up) the stone will get a bit hotter (cook the dough more than the top).  Play around with that and find a good setup for a given dough and temp.

stemc33

ShesGotEggs said:

Just ordered some, can't wait to try it!

You'll like it. After mixing/rising for 1.5hrs, it felt very stretchy and ready to go as @nolaegghead referenced above. 

rcone

Is there a favorite brand of flour?

nolaegghead

I have only used Anthony Caputo (hope I'm spelling that right) for Tipo 00.  I can't find Tipo of any brand locally.

stemc33

nolaegghead said:

I have only used Anthony Caputo (hope I'm spelling that right) for Tipo 00.  I can't find Tipo of any brand locally.

I've been looking for it for awhile. We have a trendy kitchen gadget store that had it. I was surprised because other than coffee beans they sell very little food products.  I'll be getting more for sure. 

Carolina Q

Antimo Caputo 00

Great lookin' pies!

nolaegghead

Thanks.  I'm dyslexic and frequently drunk.  And thus I'm terrible at names.

Lit

I won't even make a pizza if I don't have the caputo OO pizza flour around. There is a seller on Amazon that sells it repackaged from larger bags and it's the real stuff have been buying it for years. The only problem is the shipping costs as much as the flour. Also try the SAF brand yeast really good stuff. Nice looking pizzas.

TTC

Great looking pies. I am a devoted 00 flour guy. It makes such a crispy, light crust that I am hooked. Like others I order from Amazon.  

Lit

This is the 5lb bag of Caputo repackaged. It's $12 with shipping and will make around 10 pizzas depending on size.

blind99

Very nice, stem!  @bgebrent check this thread out

BigGreenBamaGriller

Question: I usually make batches of that '5 minute bread recipe' and use that for pizza dough. Do ya'll think this would work with the '00' flour?

Lit

BigGreenBamaGriller said:

Question: I usually make batches of that '5 minute bread recipe' and use that for pizza dough. Do ya'll think this would work with the '00' flour?

I have tried to rush the recipe I use and it's not near as good. The same day pizza dough from flour salt water yeast takes around 7 hours total to be really ready but it's worth the wait.

cazzy

What Nola said...you need to get in the 700 range.  500 isn't hot enough for 00.  It really comes alive with heat so try to get a new stone.  I really like the stones from CGS.

Chubby

I like the Caputo 00 too,  but have had good results with this brand as well!!