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Pizza Dough Question

Brandon_610

I wanted to give the Modernist Cuisine pizza dough recipe a try, but had a question about the flour. The recipe says to use Caputo flour, and it seems like Caputo makes a few different varieties. Does anyone know which one to use for this recipe?

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Brandon_610

@DiggingDogFarm I saw this recipe on the Pizza Making Forums. It looks pretty decent. Let us know if you find a good recipe. http://www.pizzamaking.com/forum/index.php/topic,14740.0.html

Sumit__65166

i personally prefer 75-77% hydration formula
http://forum.chefsteps.com/discussion/comment/6469/#Comment_6469

if you're new to dough, it can be tricky to work with high hydration and it would be good idea to work with lower % or no knead recipes for high hydration.

i do not like the taste of jim lahey no kneed bread or pizza dough.
i've tried this more than few times, and i really wanted to like it!!! i think peter reinehart's slow cold fermentation, and specially lean bread are much better.

on a side note, if you can make pizza you can make naan bread too. for lunch, i just made blue cheese and smoked salt naan bread, and brie and thyme naan bread.

Lou_34544

I like the direction grant is going in. I work at a Neapolitan pizzeria and my go-to is pretty similar, though a little less wet and possibly easier to handle.

100% Flour

58% to 60% Water

2% to 2.8% Salt

0.07% to 0.1% Fresh Yeast

I think most of the benefit is due to how the dough is mixed and how it's fermented over the flour used, at least in a conventional home oven. You're technique and process is much more important than the flour in the early stages. You can also sub ADY or IDY for fresh yeast, but I've liked my results more with the fresh stuff.

I'd recommend starting with 95% of the water in the bowl, dissolving the salt in the remaining 5%. Dissolve the yeast into the large amount of water, add 3/4 of the flour and the salt water mixture. Mix until well incorporated. Add the remaining flour slowly while mixing. This should take 5 to 10 minutes; the dough will pull away from the bowl or countertop.

The dough should look a little rough on the surface at this point. Give it a 20 minute covered rest followed by a few turns in the mixer or a few stretch and folds.

Now, the dough should look very smooth. This is what you're looking for. If not, give it another rest followed by a few more turns or stretch and folds.

Now, bulk ferment 2 to 3 hours, ball (around 250gr for a personal pie,) and let the balls sit for about 24 hours at room temperature (65F to 70F.) As an aside, be very gentle when you open and stretch the dough. It makes a big difference IMHO. For baking I'd recommend superheating a baking steel in a saturated oven and blasting it with the broiler before baking. It will cook in 2 to 3 minutes. Good luck!

DiggingDogFarm_65362

I wonder how this stuff performs......

http://www.modernistpantry.com/freedom-gluten-replacement.html

~Martin

DiggingDogFarm_65362

Yes, it will be difficult to duplicate, but it's still a good question.

~Martin

pgcath

@DiggingDogFarm - high gluten, crispy, airy seared crust is the top of the genre. Going to be hard to duplicate with no gluten.

DiggingDogFarm_65362

Why are you sorry for asking?

It's a good question.

~Martin

pgcath

My wife is gluten sensitive. We all love pizza, and I can nail many of the pizza doughs using a combination of my baking steel and the MC and MCAH techniques. But neither my son and I can really stomach chowing down on the wonderful pizza noms when my wife is home. Is there any hope for her to get a good gluten free pizza?

I know... I know... I am asking to fit something without gluten into something that DEMANDS gluten, and well... It's a dicey sensitivity anyway..

Sorry for even asking, but if I had to do through a 4 day process to make a good pizza for her, I would do it.

Corey_37766

The hole structure, or "crumb", was very nice.

Corey_37766

@Grant_Lee_Crilly - I tried your dough recipe and was pretty stoked with the results. One thing I will say is that I found the higher hydration extremely hard to work with in terms of shaping the dough. Practice, practice, and all that. I will try to post a picture later tonight.

Thanks!

Corey_37766

@Grant - looking forward to trying your recipe. I make a lot of pizza at home!

peter_martinezfonts_83124

@Brandon_Hodgins This is the basic recipe I've been playing with: http://seattlefoodgeek.com/2012/07/no-yeast-no-rise-champagne-pizza-dough/

I've been using bread flour instead of AP because I didn't have any gluten powder the first time and I thought it was fine. Also, I usually use beer for the acidic component. This was partly because I didn't want to open a bottle of bubbly on a week night and partly because I figured, if I used a liquid with a lower alcohol content, I would encourage more gluten formation. I have found that resting doesn't greatly impact the gluten formation (at least in the taste and texture) but it does make it much easier to roll out.

Corey_37766

@Brandon_Hodgins - that looks great! I love the Baking Steel; it's simply invaluable in making pizzas at home.

Brandon_610

Image didn't post for some reason.

Brandon_610

Here are the results. I used the dough recipe from MC@H and a tomato sauce recipe that I use all the time. I used sausage and roasted fennel for the toppings. I cooked it using a baking steel.

jim_53915

Thanks @Grant I can't wait to try the dough out, I'd rather make the very best quality regardless of how modern it is or how classic.

grant

Weird tabs above, sorry about that.

seijoed

@Grant, Thanks! And filed.

grant

I did a lot of work on pizza dough at MC and MCAH and my favorite was a classic adapted from Jim Lahey. Here is the recipe that I developed which is by far my favorite, it did not make it into the book because it is not that modern(but its the best).

100% high protein(Antimo Caputo) 400g

6% wheat gluten flour 24g

75% water 300g

2% salt 8g

.25% yeast 1g

Mix all well and let rest covered for 24 hours at room temp. Knead for about 12 folds. Scale into 175g-225g doughs, form into smooth balls and bench for 4 hours. You'll notice great blistering. You can let them bench in the fridge for another 24 hours and the flavor is even better. Form in two or three stages while stretching then let rest for about 20 minutes before topping and baking. This pizza dough should be cook in less than 3 minutes. Preferably around 2. Don't add more than about 200g of toppings(includes sauce and all).

Brandon_610

@peter that sounds interesting. I will give that a go. Do you know percentage to use? Do you have to rest the dough at all to hydrate the flour?

I just got a baking steel, so I want to try out a few different recipes/techniques. The Wrise sounds like a great experiment.

Jack_Mayer_85396

If I remember correctly, the Modernist Kitchen videos on Chow.com have one on using an encapsulated leavener ...

edited becuz my typing sucks!

peter_martinezfonts_83124

Another option for "modernist" pizza dough is using Wrise encapsulated leavener. It replaces yeast so you can make the dough in about 30 minutes. I've been playing around with it for the last few weeks and have been pretty happy with the results.

I've been using bread flour to make it because of the higher gluten content in bread flour but I suppose I could give caputo a try and just add in gluten powder.

grant

That is correct, Antimo Caputo flour is what you want for that.

tuckatodd

@Brandon - I use this flour for pizza dough and I have to say there is a difference. Its all I use. Also known as "00" flour.

Brandon_610

Thanks for the advice! I found some locally, sounds like they have the right type.

Corey_37766

Of the Antimo Caputo flour that you typically see, I'm fairly certain that the 1kg red bag is just a repack of the larger 25kg bags in blue. So, they're the same and generally referred to as the pizzeria flour.