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I typically cook in the oven around 650F with the below recipe:
500 g flour (AP and bread combo)
325 g water
10 g sea salt
3 g Fleishmans ADY
That recipe seems to work fine, but I changed to Caputo 00 and now cook at 800+F.
This is the procedure I use:
Mix 80% of flour with all other ingredients in KA mixer and mix for about 2-3 minutes then let sit for 20 min. I then mix the ingredients in the bowl for about 6 more minutes then add the remaining flour and mix for about 3 more miutes. I let this rest for 15 min then divide up into individual balls and place into individual containers and place in fridge.
Problems:
1. The dough rises too much in the fridge. I am putting my dough balls in the fridge for an overnight or longer fermintation and the dough is rising too much. I cut the yeast back to 2 g and it seems to still rise too much to the point it pops the lids off of my tupperware bowls. When I get the dough out of the bowls, I have to scrape them off the sides and the dough deflates. I lightly oil each bowl to prevent sticking but it still sticks. Should I cut the yeast to 1 g (scale has 1 g increments)
2. Dough seems too wet. I plan on cutting back the hydration to 60% to see if it is better, but worry that the crust will burn with the lower hydration in the hotter oven.
I made 15 pizzas for a party Saturday and had to resort to heavy dusting with flour to prevent the dough from sticking to the prep surface (granite) and to the wooden peel. The top of the pizzas were beautiful and had the perfect charring, but the additional flour on the bottom burned leaving heavily burnt sections of the crust. I used bread flour for dusting versus the Caputo. Any suggestions?
500 g flour (AP and bread combo)
325 g water
10 g sea salt
3 g Fleishmans ADY
That recipe seems to work fine, but I changed to Caputo 00 and now cook at 800+F.
This is the procedure I use:
Mix 80% of flour with all other ingredients in KA mixer and mix for about 2-3 minutes then let sit for 20 min. I then mix the ingredients in the bowl for about 6 more minutes then add the remaining flour and mix for about 3 more miutes. I let this rest for 15 min then divide up into individual balls and place into individual containers and place in fridge.
Problems:
1. The dough rises too much in the fridge. I am putting my dough balls in the fridge for an overnight or longer fermintation and the dough is rising too much. I cut the yeast back to 2 g and it seems to still rise too much to the point it pops the lids off of my tupperware bowls. When I get the dough out of the bowls, I have to scrape them off the sides and the dough deflates. I lightly oil each bowl to prevent sticking but it still sticks. Should I cut the yeast to 1 g (scale has 1 g increments)
2. Dough seems too wet. I plan on cutting back the hydration to 60% to see if it is better, but worry that the crust will burn with the lower hydration in the hotter oven.
I made 15 pizzas for a party Saturday and had to resort to heavy dusting with flour to prevent the dough from sticking to the prep surface (granite) and to the wooden peel. The top of the pizzas were beautiful and had the perfect charring, but the additional flour on the bottom burned leaving heavily burnt sections of the crust. I used bread flour for dusting versus the Caputo. Any suggestions?
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