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We hosted our cycling club last night for our end of the year ride and function. Were 47 people in all and we made 38 pizzas (although I had made 49 dough balls just in case we needed more).
Went really well, no problems at all. I moved the fire from one side of the oven to the other once, after about 24 pizzas. The dough was the best I've made so far. Recipe:
1kg Caputo Classica 00 flour, sifted.
630ml of water at room temperature.
1.5g Caputo dry yeast.
30g sea salt.
Water into mixing bowl first, with salt added and mixed in. Then, added about 250g of the flour and mixed in to make a thin paste. Added the yeast and stirred through. Gradually added the remainder of the flour and kneaded through for a few minutes. For last night's pizzas I made seven batches, or more correctly, 3 double batches and one single batch. 4 batches were proofed for 24 hours in wood dough boxes and 3 batches in tupperware, all in the fridge, at 4degC.
Took it all out 2 hours before pizza making and formed dough balls, oiled with olive oil and stored on the bench under clingwrap. Dough balls hand stretched beautifully.
I'm not sure if it was the heat, but the dough had a beautiful texture. The pizzas had the most amazing light texture. While I have used both the Caputo Classica and the Caputo Pizzeria flour before, I had not previously done the mixing method as described above. I think I'll stick with this method from now on.
Sadly, to busy to take any photos!
Went really well, no problems at all. I moved the fire from one side of the oven to the other once, after about 24 pizzas. The dough was the best I've made so far. Recipe:
1kg Caputo Classica 00 flour, sifted.
630ml of water at room temperature.
1.5g Caputo dry yeast.
30g sea salt.
Water into mixing bowl first, with salt added and mixed in. Then, added about 250g of the flour and mixed in to make a thin paste. Added the yeast and stirred through. Gradually added the remainder of the flour and kneaded through for a few minutes. For last night's pizzas I made seven batches, or more correctly, 3 double batches and one single batch. 4 batches were proofed for 24 hours in wood dough boxes and 3 batches in tupperware, all in the fridge, at 4degC.
Took it all out 2 hours before pizza making and formed dough balls, oiled with olive oil and stored on the bench under clingwrap. Dough balls hand stretched beautifully.
I'm not sure if it was the heat, but the dough had a beautiful texture. The pizzas had the most amazing light texture. While I have used both the Caputo Classica and the Caputo Pizzeria flour before, I had not previously done the mixing method as described above. I think I'll stick with this method from now on.
Sadly, to busy to take any photos!
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