Re: Perfect Pizza Dough by Weight
O.K., I think I have made enough pizzas to throw in my 2 cents.
Up until today I had made pizza on 6 or 7 occasions, 3-6 pizzas each time. I've always used the Caputo and followed the directions for the ' Basic Vera Pizza Napoletana Dough Recipe'. No complaints, only in Italy have I ever had a similar crust.....amazing.
Along with my first order of Caputo I recieved from FB there was an instructions sheet (with the above listed recipe) as well as a recomendation to add 2 tablespoons of EVO to the basic recipe.
By all means, give this a try if using the Caputo, unless your adhearing to VPN standards. I actually added 3 tbls.
The great crust I had before has been elevated to incredible. Seems to handle and stretch much better, springs considerably more in the oven (great cornice), and doesn't get crispy (blackened) so fast (my hearth temp was between 875 and 950 for each of my 4 pizzas tonight. (you would think this to be too hot, it wasn't). We were quite hungry and didn't wait for the hearth to cool down. I was amazed at the difference....Never had such a dramatic difference when making pizza with regular flour in our electric oven...I was always experimenting to no avail.
Sorry, no pics.....I was too hungry to fetch the camera.
RT
O.K., I think I have made enough pizzas to throw in my 2 cents.
Up until today I had made pizza on 6 or 7 occasions, 3-6 pizzas each time. I've always used the Caputo and followed the directions for the ' Basic Vera Pizza Napoletana Dough Recipe'. No complaints, only in Italy have I ever had a similar crust.....amazing.
Along with my first order of Caputo I recieved from FB there was an instructions sheet (with the above listed recipe) as well as a recomendation to add 2 tablespoons of EVO to the basic recipe.
By all means, give this a try if using the Caputo, unless your adhearing to VPN standards. I actually added 3 tbls.
The great crust I had before has been elevated to incredible. Seems to handle and stretch much better, springs considerably more in the oven (great cornice), and doesn't get crispy (blackened) so fast (my hearth temp was between 875 and 950 for each of my 4 pizzas tonight. (you would think this to be too hot, it wasn't). We were quite hungry and didn't wait for the hearth to cool down. I was amazed at the difference....Never had such a dramatic difference when making pizza with regular flour in our electric oven...I was always experimenting to no avail.
Sorry, no pics.....I was too hungry to fetch the camera.
RT
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