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'00'Flour (pics)

stemc33
stemc33 Posts: 3,567
in EggHead Forum
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. 


Steven
Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
two cotton pot holders to handle PS
Banner, Wyoming
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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    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.
    ______________________________________________
    I love lamp..
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  • stemc33
    stemc33 Posts: 3,567
    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. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • ShesGotEggs
    ShesGotEggs Posts: 103
    Just ordered some, can't wait to try it!
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  • nolaegghead
    nolaegghead Posts: 42,109
    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.
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    I love lamp..
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  • stemc33
    stemc33 Posts: 3,567
    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. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • rcone
    rcone Posts: 219
    Is there a favorite brand of flour?

    "Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy

    LBGE, SBGE, Carson Rotisserie, Blackstone Griddle  

    Milwaukee, Wisconsin 
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  • nolaegghead
    nolaegghead Posts: 42,109
    I have only used Anthony Caputo (hope I'm spelling that right) for Tipo 00.  I can't find Tipo of any brand locally.
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    I love lamp..
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  • stemc33
    stemc33 Posts: 3,567
    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. 
    Steven
    Mini Max with Woo stone combo, LBGE, iGrill 2, Plate Setter, 
    two cotton pot holders to handle PS
    Banner, Wyoming
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  • Carolina Q
    Carolina Q Posts: 14,831
    edited July 2015
    Antimo Caputo 00

    Great lookin' pies!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Thanks.  I'm dyslexic and frequently drunk.  And thus I'm terrible at names.
    ______________________________________________
    I love lamp..
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  • Lit
    Lit Posts: 9,053
    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.
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  • TTC
    TTC Posts: 1,035
    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.  
    XL BGE, Blackstone, Roccbox, Weber Gasser, Brown Water, Cigars --  Gallatin, TN

    2001 Mastercraft Maristar 230 VRS

    Ikon pass 

    Colorado in the winter and the Lake in the Summer
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  • Lit
    Lit Posts: 9,053
    This is the 5lb bag of Caputo repackaged. It's $12 with shipping and will make around 10 pizzas depending on size.
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  • blind99
    blind99 Posts: 4,974
    Very nice, stem!  @bgebrent check this thread out
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
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  • BigGreenBamaGriller
    BigGreenBamaGriller Posts: 629
    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?
    Killen, AL (The Shoals)
    XL, Small, Minimax, and Mini BGEs
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  • Lit
    Lit Posts: 9,053
    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.
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  • cazzy
    cazzy Posts: 9,136
    edited July 2015
    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.
    Just a hack that makes some $hitty BBQ....
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  • Chubby
    Chubby Posts: 2,955
    I like the Caputo 00 too,  but have had good results with this brand as well!!
    I spent most of my money on good bourbon, and bad women...the rest, I just wasted!!
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