72 hour pizza dough

That’s the one I use I like it 

Looking good, Scott!

Those pies look great, Scott!  I’m typically using a hydration around 62, but it’s fun to experiment with the range.

Good points about hydration. My pizza dough is usually 62%-65%. 

@texaswig The Caputo Pizzeria (blue bag) is W260-W270, optimal room temperature fermentation is 12 hours but good enough for 24 hours. Hydration is typically 62-65%.

The Caputo Cuoco (AKA Chef / red bag) is W300-W320, optimal RT fermentation is 24 hours but good enough for 48 hours.  It can easily handle 65-70% hydration but I usually stick to 65%.

Caputo Manitoba is W360-W380 and can take up to 90% hydration.  I personally don’t like it as a pizza flour but it is good to reinforce weaker flours.

I almost exclusively use the red bag mixed with some Caputo Nuvola Super (W320-W340).  I mix 20-50% Nuvola depending on how long I plan to ferment and how long I will keep the dough in the fridge.

JohnInCarolina said:

Wolfpack said:

I really have to upgrade my dough game- suffering from a little inferiority complex after reading through this post. 

Always a wealth of knowledge on here- thanks for sharing. 

Pizza dough is every bit of a rabbit hole as BBQ in my experience, perhaps even more so once you get into the Neapolitan stuff.

It definitely is... ask my wife 😂🤣 I have nearly 10 different types of flours in the house now.  I am really, really close to getting a wood fired oven.  Stupid bylaws... I can’t have a fixed oven, it has to be movable but I am working hard on getting a derogation.  I was hesitant at first but getting the Roccbox was one of the greatest purchase I have ever made.  When I got my egg, my main goal was to be able to make great high temperature pizza, it served me well for many years but the Roccbox really helped me step up my game.  It also helps that I met an old Italian guy who is a mentor now and introduced me to the science behind the dough.  It gets worst though... salt content is important (gluten development and slows down the yeast), mineral content of the water too (calcium hardness).

Tomatoes... I purchased so many different brands of San Marzano DOP that I lost track.  I have started taking notes of those I like but I think that I have enough for 2 years worth of sauce right now.

texaswig said:

@paqman thanks for the help

Or was that a warning?

Photo Egg said:

texaswig said:

@paqman thanks for the help

Or was that a warning?

😂🤣 I tend to over do whatever I take on and push it to the extreme.  Honestly, even “bad” batches of dough are still good.  You can get awesome results with just plain AP flour, tap water, salt, and yeast.  The tiny improvements when added to each other are what makes the difference between an awesome pizza dough and the best pizza dough you ever had.

nolaegghead said:

I forgot some dough in the fridge for a week and it looked like a gooey mess, way too loose.  But I said F it and made some pies.  The crust flavor was incredible. 

Exactly and they typically end up with big fat bubbles (which are super nice IMHO)

texaswig said:

@Photo Egg I kinda needed something else to geek out on. I knew pizza was the next. 

 Have you brewed beer yet? :-)

RyanStl said:

For fermentation times, if you have some doughs in the fridge, but can't get to them; would you freeze? If so would you freeze in a ball or form the pie, then freeze?

I will freeze dough balls in ziploc bags that I have put some olive oil in.  I have never frozen a pie form, would be too hard to do, IMO.  Although it is a thing to shape the dough into a pie and maybe sauce it, par bake it for a few minutes then freeze. Those will be a lot less fragile.

SciAggie said:

I've been afraid to go down this rabbit hole. I'm in the good is good enough camp at the moment. I use KA bread flour with about 7% spelt and 7% whole wheat, sourdough starter, and 62% hydration. I like the flavor of this a lot. I make bread with the same flour and bump the hydration to 80%.

80% is no-knead territory, so that's what you're doing for your bread?