Perfect Pizza Dough by Weight

[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

[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

[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

[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?

[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

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

[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

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

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.

[RCLake]

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?

[Frances]

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...

[asudavew]

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?

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.

[RCLake]

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.

[Acoma]

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.

[james]

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