I've been trying to make pizza dough with not much success.
I wanted to try this recipe
http://www.seriouseats.com/recipes/2012/03/jim-laheys-no-knead-pizza-dough-recipe.html
I bought 00 flour from Williams Sonoma.
One bags weighs 453 grams and the other weighs 462 grams. I only wanted to use one bag at a time.
Do I need to adjust the other ingredients due to the smaller amount of flour? Just add regular flour to make up the difference?
I like cooking. A little of this. A pinch of that.
I have not figured out baking. All that exact measuring stinks!
Comments
I weigh out all my ingredients when making bread, pizza, etc so my suggestion is to add a scale to your kitchen arsenal
As for making adjustments due to being 9g off on the weight of the flour, I personally wouldn't adjust anything else, one of the batches will just have a slightly lower hydration than the other.
And I'm no expert by any means, but if you can't cook the 00 Flour at high temps, you really won't get expected results by using this type of flour. It's mainly used for Neo type pizzas fired in ovens with deck and dome temps around the 900 degree mark and back in 90 seconds.
Mark
I have used Alton Brown's pizza dough recipe with reasonable success. When rolling out the dough, use flour liberally to dust as you roll it out and it will eventually stop shrinking back.
I weigh all my ingredients and use this recipe:
http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf