My First Pizza Dough w/Molino Caputo Tipo 00Flour

ScottNC

My 3rd try with pizza, 1st with 00 Flour, huge difference in making a thin crust! Cooked at about 600º, place setter, legs down, CI grate, then 14" stone. (Another story, my CI Grate cracked in 3 places while stabilizing temp!)
Boars Head Pepperoni, Fresh Grated Boars Head Mozzarella, Fresh Grated Parmesan, and a some browned sausage. Was very good, happy with end results. I used Caputo's dough recipe, 65% Hydrated.

Durangler

Marvelous!

TTC

I'd hit that! 

pescadorzih

Looks good! I love thin crust. 

okie

Can you provide a link to the Caputo dough recipe you used? Looks fantastic!

Ivanhoe

Very nice! I like that Boar's Head pepperoni !

ScottNC

Here's the link & Recipe

http://brickovenbaker.com/flour

Pizza Dough Recipe.pdf

bluebird66

Nice pie!

blukat

Nice

ScottNC

Just for reference, to save you some time: reduce the recipe as follows for One 14" Thin Crust, Multiply x.60 from the 500g Caputo Recipe: 300g 00 Flour, 195g Water, 6gSalt, 1.8g ADY Yeast.