Perfect Pizza Dough by Weight

[Frances]

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?

[Momo]

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.

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.

[Frances]

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

[asudavew]

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.

[Frances]

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?

[Dutchoven]

Re: Perfect Pizza Dough by Weight

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

[james]

Re: Perfect Pizza Dough by Weight

Here is the link to the printable PDF file.

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

[james]

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

[Richard]

Re: Perfect Pizza Dough by Weight

Maver - thanks for resply.

Do you need to reshape next day? additional rest time?

[maver]

Re: Perfect Pizza Dough by Weight

yes - that's what I usually do, dough balls sit overnight in fridge.

[Richard]

Re: Perfect Pizza Dough by Weight

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?

[BrianShaw]

Re: Perfect Pizza Dough by Weight

I imagine it (ED: freezing dough) compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.

I think you'll be surprised how little gets compromised. You should intentionally try it!

[SLBunge]

Re: Perfect Pizza Dough by Weight

Thanks for that. Makes sense.

I imagine it compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.

[Unofornaio]

Re: Perfect Pizza Dough by Weight

If you are asking can it be done? just check you freezer section of the grocery store. You can freeze the preformed shells or the scaled balls.

90% of the "artesian breads" in the grocery stores chains come in frozen, all they do is thaw and bake.

[SLBunge]

Re: Perfect Pizza Dough by Weight

Makes sense.

I'm a semi-experienced home baker of sourdoughs so I understand the advantage of a long(ish) cold proofing.

Probably blasphemous, but has anyone frozen pizza dough in a pinch?