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  • #46
    Re: Perfect Pizza Dough by Weight

    Here are the updated measurements.
    James


    By Volume
    4 cups Molino Caputo Tipo 00 flour
    1 ½ cups, plus 2 TBL water
    4 tsp salt
    1/2 tsp dry active yeast

    By Weight
    500gr Molino Caputo Tipo 00 flour
    325gr water (65% hydration)
    20gr salt
    3gr active dry yeast
    Pizza Ovens
    Outdoor Fireplaces

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    • #47
      Re: Perfect Pizza Dough by Weight

      Here is the link to the printable PDF file.

      http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf
      Pizza Ovens
      Outdoor Fireplaces

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      • #48
        Re: Perfect Pizza Dough by Weight

        Originally posted by Richard View Post
        I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

        Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?
        Richard
        Definitely yes...sounds like Maver and I have similar methods and I am sure others do too...we prepare the dough and allow it about an 80% ferment...divide and round the balls...give them a short rest and then shape them a bit once more to tighten up the ball and then into the fridge for a cool overnight(or longer) proof. If you are using instant dry yeast you might consider cutting back on the amount by between 25 and 50% to account for the longer proofing times...
        Best
        Dutch
        "Making the simple complicated is commonplace; making the complicated simple, awesomely simple, that's creativity. " Charles Mingus
        "Build at least two brick ovens...one to make all the mistakes on and the other to be just like you dreamed of!" Dutch

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        • #49
          Re: Perfect Pizza Dough by Weight

          I don't want to step on anybody's toes here, but I made this dough yesterday for the first pizza in my oven, and while the workability was great, and it is every way a really good recepie, by far the best pizza dough I ever made, I would put about half the amount of salt in.

          Did anyone else find it a tad on the salty side? Or maybe Swiss salt is saltier?
          "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

          http://www.fornobravo.com/forum/f8/p...pics-2610.html
          http://www.fornobravo.com/forum/f9/p...nues-2991.html

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          • #50
            Re: Perfect Pizza Dough by Weight

            That's funny
            Frances.

            I am making it right now for my son's bday party tonight.

            I just finished the first batch.
            And it was so salty, I had to come back here to check the recipe. And found this post.

            Did you cook with it?

            Funny part... when I put the salt in I thought it was way to much.

            I should of trusted my judgment. It taste like PlayDo.
            My thread:
            http://www.fornobravo.com/forum/f8/d...ress-2476.html
            My costs:
            http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
            My pics:
            http://picasaweb.google.com/dawatsonator

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            • #51
              Re: Perfect Pizza Dough by Weight

              Well, I added 250 g of flour and more water to the dough and then it was fine. I thought it was a bit too much salt when I mixed it, too, but didn't trust my judgement....
              I'm glad you found the same, I was afraid I was being some kind of wussie low salt person
              "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

              http://www.fornobravo.com/forum/f8/p...pics-2610.html
              http://www.fornobravo.com/forum/f9/p...nues-2991.html

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              • #52
                Re: Perfect Pizza Dough by Weight

                I'm new to this forum and tried this dough recipe today. I also found it to be very salty, but I thought it was due to the fact that I used Mediterranean sea salt as opposed to regular table salt. (I also used a gram scale, not by volume) Other than the saltiness, the dough was perfect and literally the best I have ever made. This is also my first experience with Caputo flour... amazing stuff! I am going to make another batch tonight with at most half the salt.

                Originally posted by asudavew View Post
                That's funny
                Frances.

                I am making it right now for my son's bday party tonight.

                I just finished the first batch.
                And it was so salty, I had to come back here to check the recipe. And found this post.

                Did you cook with it?

                Funny part... when I put the salt in I thought it was way to much.

                I should of trusted my judgment. It taste like PlayDo.

                Comment


                • #53
                  Re: Perfect Pizza Dough by Weight

                  I think this might actually be a typo. I got the e-book a couple of weeks ago and noticed that this recipe calls for only 10 g of salt there...

                  Momo, glad to hear that the dough worked so well for you (apart from the salt ). Did you take any pictures?
                  "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                  http://www.fornobravo.com/forum/f8/p...pics-2610.html
                  http://www.fornobravo.com/forum/f9/p...nues-2991.html

                  Comment


                  • #54
                    Re: Perfect Pizza Dough by Weight

                    A typo makes sense. I did take a photo, but the pizza doesn't look like anything you guys are creating. It was sure good though. This was my first "bare bones" pizza with just my own sauce, provalone cheese (in slices), fresh basil leaves, and a drizzle of olive oil. The top did not char as I wanted, but I'm working on that part. Here's a photo of it anyway. This came out of my LPG grill with 1/2" thick pizza stone directly on the grates. I'm going to have another go at it today and this time cook it just a bit longer. I'm also going to try swapping positions from the stone to an upper rack where heat collects in the top of the grill.

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                    • #55
                      Re: Perfect Pizza Dough by Weight

                      I also noted that the amount of yeast is 10 grams(2 teaspoons) in the e-book versus 3grams(1/2 tsp) on the home page. Maybe that is why I had the yeast question last night. So given that the e-book has half the salt and 4 times the yeast, is this what you expert pizza makers are using?
                      RCLake

                      "It's time to go Vertical"
                      Oven Thread

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                      • #56
                        Re: Perfect Pizza Dough by Weight

                        Momo, that Pizza looks really tasty! I'll have to try putting whole Basil leaves on next summer...

                        RCLake, I have no idea what the experts are using. In Switzerland we have either dry yeast or fresh, and it comes in little portions which are measured for a kilo of flour... I just throw them in without reading the packet or the recipe, maybe a bit less for long rising times, but it works for me. So not much help there I'm afraid...
                        "Building a Brick oven is the most fun anyone can have by themselves." (Terry Pratchett... slightly amended)

                        http://www.fornobravo.com/forum/f8/p...pics-2610.html
                        http://www.fornobravo.com/forum/f9/p...nues-2991.html

                        Comment


                        • #57
                          Re: Perfect Pizza Dough by Weight

                          Originally posted by RCLake View Post
                          I also noted that the amount of yeast is 10 grams(2 teaspoons) in the e-book versus 3grams(1/2 tsp) on the home page. Maybe that is why I had the yeast question last night. So given that the e-book has half the salt and 4 times the yeast, is this what you expert pizza makers are using?

                          Stick with:
                          500 gr flour
                          300 gr water
                          10 gr salt
                          3 gr instant yeast


                          I've made at least 20-30 batches like this, and it works for pizza, bread, pitas, etc.

                          If you want some sweetness try adding sugar.
                          I would suggest around 50 grams or more.
                          My thread:
                          http://www.fornobravo.com/forum/f8/d...ress-2476.html
                          My costs:
                          http://spreadsheets.google.com/pub?k...Xr0fvgxuh4s7Hw
                          My pics:
                          http://picasaweb.google.com/dawatsonator

                          Comment


                          • #58
                            Re: Perfect Pizza Dough by Weight

                            I try the recipe you posted Dave, basically half the salt as the recipe on this site. Sounds like the right menu for the second football game enjoyment.
                            RCLake

                            "It's time to go Vertical"
                            Oven Thread

                            Comment


                            • #59
                              Re: Perfect Pizza Dough by Weight

                              [QUOTE=asudavew;22326]Stick with:
                              500 gr flour
                              300 gr water
                              10 gr salt
                              3 gr instant yeast


                              If I have Active dry yeast, it says to convert to instant is an 80% ratio of the dry, should I really be that concerned? I don't understand the difference, so really, what is the best explanation? I will get the dry if it is really more important.
                              An excellent pizza is shared with the ones you love!

                              Acoma's Tuscan:
                              http://www.fornobravo.com/forum/f8/a...scan-2862.html

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                              • #60
                                Re: Perfect Pizza Dough by Weight

                                I have (finally) updated the original Perfect Pizza Dough by Weight posting. I should have thought of this a while back -- I can just edit the original posting. Duh.

                                Anyway, check out the first posting -- which many folks are still reading for the first time. Let me know what you think. Now that I realize I can keep editing the first posting, we can keep updating it until it's, well, perfect.

                                James
                                Pizza Ovens
                                Outdoor Fireplaces

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