72 hour pizza dough

Eggpharmer said:

@paqman - thanks for the help
I've used Caputo red (https://amzn.to/2WB6dGd) and Anna Napoletana (https://bit.ly/37wQy0V) with that recipe with no noticeable difference.

Shaping - slowly getting better on being consistently round vs an odd shape

Stretching - right now, about every 3rd or 4th pie I'll tear slightly and have to reball and start over

I think I just need more practice, just got an Ooni and have only made about a dozen

I've been happy with that dough, just wondering if I could take it to another level

RyanStl said:

paqman said:

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

The crust is similar with one exception, Detroit style has crunchy cheese baked all around the edges of the pizza.  That brown layer in the middle of the crust (and everything above) is basically crunchy fried cheese.  That’s, in my opinion, what makes Detroit style so good.  Also, I think that you are supposed to have the dough, cheese, toppings and then the sauce on top.  I go with pepperoni on dough, cheese, toppings, and sauce on top.

That's right on order.  You have to get the right cheese as well. After making Detroit two times in a row my kids politely asked me to stop making the "upside down" pizza. I was disappointed, but realized it was a compliment they only want me to make pizza regular way.

paqman said:

Eggpharmer said:

Questions for you dough experts - I've been using the following recipe (https://ooni.com/blogs/recipes/classic-pizza-dough) and been very happy with it. Usually doing a 48-72 hr cold ferment after mixing.

I've used two different 00 flours and did not notice an appreciable difference between the two. I've also tried 50/50 00/AP and like the 100% 00 much better.

Any tips/recommendations to make better?

Seems like most of you are using higher hydration. What are the advantages of the higher hydration? 

I'm already having some trouble with shaping/stretching the above recipe so I'm not sure if I'm ready for that yet. Slowly getting better with practice so may be able to attempt that soon.

Thanks for the help.

@eggpharmer

For me, the main benefit of higher hydration is that I get better rise and bigger bubbles at bake time.  The dough also doesn’t require as much kneading.

00 is a mill size standard and means nothing about the other characteristics of the flour that are critical to good pizza.  Some 00 flours are pasta flours and some others are pizza flours.  This will have an impact on optimal water absorption and fermentation time.  I use 65% hydration with my typical mixture (80% Caputo red bag/20% Caputo Nuvola Super).  I typically do 14 hours room temperature bulk fermentation, followed by a couple of days cold fermentation (balled).

607 g flour (486 g 00 Caputo red / 121 g Caputo Nuvola Super)
395 g room temperature water (65% hydration)
17 g salt
0.5 g Instant Dry Yeast (IDY)

I mix the flour, salt, and yeast together.  Add the water.  Mix with the dough hook in the Kitchen Aid for 5-10 minutes.

I make a big ball and transfer to a bowl sprayed with oil and cover.  Let ferment at room temperature for 14 hours until at least doubled in size (assuming that the temp is 20C/68F).

Split the dough and shape it into balls, transfer to deli containers sprayed with oil.  Store in fridge for a couple of days until ready to use.  Take out 2-3 hours before using the dough.  It is best after 2-3 days but good for a week.

Before stretching, I cover the dough with flour (rice flour or semola) to prevent sticking.

I adjust the yeast based on temperature and fermentation time but above is pretty much my typical recipe.

Technically, the optimal room temperature fermentation time for the mix of flour that I am using is 24 hours but with the added cold fermentation, it is good.

AP flour doesn’t hydrate as well so you are probably better sticking to 60% hydration but definitely try higher.

What gives you trouble when stretching/shapping?

SonVolt said:

paqman said:

Eggpharmer said:

Questions for you dough experts - I've been using the following recipe (https://ooni.com/blogs/recipes/classic-pizza-dough) and been very happy with it. Usually doing a 48-72 hr cold ferment after mixing.

I've used two different 00 flours and did not notice an appreciable difference between the two. I've also tried 50/50 00/AP and like the 100% 00 much better.

Any tips/recommendations to make better?

Seems like most of you are using higher hydration. What are the advantages of the higher hydration? 

I'm already having some trouble with shaping/stretching the above recipe so I'm not sure if I'm ready for that yet. Slowly getting better with practice so may be able to attempt that soon.

Thanks for the help.

@eggpharmer

For me, the main benefit of higher hydration is that I get better rise and bigger bubbles at bake time.  The dough also doesn’t require as much kneading.

00 is a mill size standard and means nothing about the other characteristics of the flour that are critical to good pizza.  Some 00 flours are pasta flours and some others are pizza flours.  This will have an impact on optimal water absorption and fermentation time.  I use 65% hydration with my typical mixture (80% Caputo red bag/20% Caputo Nuvola Super).  I typically do 14 hours room temperature bulk fermentation, followed by a couple of days cold fermentation (balled).

607 g flour (486 g 00 Caputo red / 121 g Caputo Nuvola Super)
395 g room temperature water (65% hydration)
17 g salt
0.5 g Instant Dry Yeast (IDY)

I mix the flour, salt, and yeast together.  Add the water.  Mix with the dough hook in the Kitchen Aid for 5-10 minutes.

I make a big ball and transfer to a bowl sprayed with oil and cover.  Let ferment at room temperature for 14 hours until at least doubled in size (assuming that the temp is 20C/68F).

Split the dough and shape it into balls, transfer to deli containers sprayed with oil.  Store in fridge for a couple of days until ready to use.  Take out 2-3 hours before using the dough.  It is best after 2-3 days but good for a week.

Before stretching, I cover the dough with flour (rice flour or semola) to prevent sticking.

I adjust the yeast based on temperature and fermentation time but above is pretty much my typical recipe.

Technically, the optimal room temperature fermentation time for the mix of flour that I am using is 24 hours but with the added cold fermentation, it is good.

AP flour doesn’t hydrate as well so you are probably better sticking to 60% hydration but definitely try higher.

What gives you trouble when stretching/shapping?

What's the deal with some pizza doughs having oil and some not? Is that a NY vs Neapolitan thing?

SonVolt said:

Reduces tolerance to eat? 

paqman said:

RyanStl said:

paqman said:

SonVolt said:

I'm starting to think Pizza Hut's pan pizza is technically Detroit style instead of Chicago, but round. 

The crust is similar with one exception, Detroit style has crunchy cheese baked all around the edges of the pizza.  That brown layer in the middle of the crust (and everything above) is basically crunchy fried cheese.  That’s, in my opinion, what makes Detroit style so good.  Also, I think that you are supposed to have the dough, cheese, toppings and then the sauce on top.  I go with pepperoni on dough, cheese, toppings, and sauce on top.

That's right on order.  You have to get the right cheese as well. After making Detroit two times in a row my kids politely asked me to stop making the "upside down" pizza. I was disappointed, but realized it was a compliment they only want me to make pizza regular way.

Yes, brick cheese!  It is fairly common here.  Detroit style is surprisingly good and a good fit for the egg, better than the traditional styles IMHO.  Every time I do it indoor, I trigger the fire alarm because of the high temp and fat splatter burning in smoke; I avoid that with the egg.  Works well in the Roccbox too but it is a bit more work because you need to rotate the pan.

SonVolt said:

Oh, duh. Nevermind, the last Pizza Bible chapter was going on about "digestibility" of pizza and some other hokey nonsense.