This is the start of a small trial where we try and push the hydration level on Caputo Pizzeria. I normally use Pizzeria at 65% hydration, today we try at 67% hydration with plans to try 70% hydration soon. #pizzaramblings
you are a master, my dough was also sticky like yours after kneading in the mixer but your handling made me realize i just needed a few more steps to get a very superior dough
Thanks, another tip is to use damp fingers, have a small bowl with water in and occasionally use it to moisten your fingers while handling the dough. Thanks for watching 👍
perfect timing. I just checked my dough's hydration (My standard go-to recipe), it is 68%, and I've had great success with it. Even with flour moisture variation, it's never too dry, never to sticky to work with.
Hello. Great video. Two questions: 1. Can h post the ex’s t recipe? 2. Where can I buy the exact pizza turning peel u used in this video? I have been trying to find a heavy duty perforated peel with a 12 to 14 inch stainless steel head and everything out there seems to be smaller. Can you or anyone help? Thank you so much.
Nice dough.... a good technique once out of the mixer, is to grab the dough at 12 O'clock and 6 O'clock, twist so your hands so they are at 9 and 3, and slap the bottom part and fold over towards the top.... if that makes sense....this way the top stays the top and your get a nice shiny gluten cover...you were bringing the bottom up and folding over the nice top part....Good job!
Thank for the feedback, I'm always looking to make improvements and have in most cases by comments like yours. I have started to do this recently. Thanks for watching 👍
Hi i really enjoyed watching this video. So when the dough is ready and you covered it how much you leave it before forming balls? And in fridge or room temperature? And when forming balls where to put them again and how how time you leave them before using them? Thanks
Hi and thanks for the comment. It's 24hr room temperature. Once the dough is mixed, leave for 18 hours in bulk then 6 hours balled at room temperature again then they should be good to go after that.
In my opinion, you are ready to make a pizza chef, because I don't notice any difference between the pizza I eat here in Napoli and your pizza. CONGRATULATIONS
When using the kitchen Aid I would use very cold water instead and let it run two sessions of 5 min each. The cold water will help your dough stay under the 24C threshold before gluten breaking. This will save you also some kneading. Very nice video
Cheers, I still have a lot to learn lol. I use cold tap water but I hear fridge cold is the way to go. Cheers I will give it a try. Thanks for the feedback and for watching 👍
@@PizzaRamblings The biggest challenge I have been facing is with the temperature that why I say. I also find that getting a W value of flour from 280 - 320 also helps a lot. Cheers for the video
Hi, it should be strong enough for the amount of hydration, but I don't think it will take the heat from one of these ovens very well. You could up the hydration and cook for longer in a conventional oven. I've never used bread flour to be honest. Thanks for watching 👍
Hi..Just watched your video. Was thinking about getting an ooni Koda..But then seen your awsome gas oven. Its very simalr to one i used on a pizza class in rome, might even be same one! Which pizza party model.is it please? On there website i can only see the gas ones that are smaller and dont have the nice effect front.. Very intrested. Cheers. Chef Gav. :-)
Hiya. Love your videos! Have you ever done a controlled temperature proof with Caputo Pizzeria? I’m thinking about doing a 48hr proof and was wondering if it would work with Pizzeria.
Pizza Ramblings Ah yes, was that the one you did with Nuvola? Was wondering if it’d work with Pizzeria (or Molino Dallagiovanna)? I normally go for 24hr RT proofs but, out of necessity, need to do a longer proof.
Hey very nice video. I have a question though : you let your dough bulk ferment 24h and then you make balls ? And when you do make pizza dough balls, how long do you let them proof ? Would you mind make a quick summary of your protocol sur plz ? Thx for the video
@@PizzaRamblings thx a lot. I’m still experimenting with different protocols hehe. Might try this one next week. With around 0,8 grams of yeast per kg of flour depending on the temperature
You should have rested the dough in the bowl for 10 minutes, then give it a couple of spins to incordate again on the hook, then rest 10 minutes, then a couple spins more, then rest again. Your dough would have been manageable without added flour. With high protein, good quality flour you can push to 80% idration with this technique. Also, 6 or 7 minutes hook kneading is on the low side of what you need to develop good structure in the dough. Let it run even 15 minutes, give your dough time. Also (this is a last one, but It’s the most precious): For high idration doughs, you will find great success starting with water and flour straight from the fridge. Cold helps the flour to absorb the most water, don’t worry about starting the leavening process, that will eventually happen even with fridge cold water. Your final pizza looks amazing though
Thanks for your detailed post, I'm still learning and will definitely try what you have suggested, I have heard that's it's possible to over knead dough so I'm cautious not to do that but I will try longer, and the cold flour and water tip is very interesting. I will give that a try too. Thanks for your feedback and for watching 👍👍👍
From a pizza lover to another: high idration doughs is were the real fun is. Look for “pizza romana” recipes, there’s people going for 100% idration and 72h leavening in the fridge, which makes the most juicy crunchy savory delicious pizza you can think of. It’s another thing entirely from Neapolitan (which I love), different texture, it’s usually made in a sheetpan so it looks more like a focaccia/pizza hybrid (but more on the pizzay side) and It’s so so tasty! You can easily use that dough to make Napolitean style pizzas though, nobody will jail you for that and your Cornicione (can’t be bothered to translate that sorry) will be superpuffy and the dough will be airy like a Sunday morning without covid. Cheers mate 🙌🏻 keep that flame burning
Max. Hydration for Caputo pizzeria is about 70%,its diferent like Caputo Cuoco, Nucola etc. because Caputo Pizzeria is type for short to midlle long term fermentation dough.
Hi, if I were you I’d download the pizzapp+ or the ooni app if on Apple and use that. Simply put in your required amount of dough balls and the size and it will work out everything you need. If you are making dough at home then these apps are essential.
I personally didn't notice a massive difference. 65% is my favourite as it's just that bit easier to handle and isn't as fragile. I tend to make extra dough ball when experimenting as it's easy to stuff up a pizza, or rip the base etc. If you have the time it's worth trying. 👍
Thanks for the input, I have in some videos but I don't always remember. I tend to go off looks 🙂. I will endeavour to put more crust shots and taste tests in. I'm starting out on the RU-vid journey and have a lot to learn like I still do with pizzas. 👍👍👍 Thanks for watching.
nice job! just one piece of advice on folding the dough after mixing, grab the top and bottom and slap the bottom part down and fold over, that forms a nice gluten cover and makes it tight, you kept folding the bottom side into the top nice smooth side...final product looked good, thats all that matters!
Ahh I see what you are saying, that makes good sense when I think about it. I'm still on a learning curve at the moment so thanks for the feedback and thanks for watching.👍
Download the pizzapp+ or Ooni app. This allows you to calculate the percentage hydration. If you have 1000g of flour and 650g of water that's 65% hydration. The flour is always the base 100%
Pizza Ramblings thanks mate, i just found a cpl of calculators online and I'm getting the gist of it but will search out the app too. I've got to experiment with short and longer fermentation so will have fun learning.
Some of the best dough has been from Caputo Manitoba at 80% hydration over 48hrs. Not the easiest to handle but absolutely amazing texture. It's not something I'd do on a weekly basis. I also make some emergency 65% just in case it goes bad stretching and launching 😃
Hi there, thanks for the nice comment. I usually get the oven floor to 430c to 450c. With the biscotto stones it means that the base is hard to burn, giving plenty of time for the ingredients to get hot and to make sure the dough is cooked through. I’ve had issues with the top of the pizza burning but the dough underneath still a bit under cooked. Cheers
@@PizzaRamblings Sounds about right the temp... I'm still experimenting w my Ooni Koda 12, trying to find the right floor temperature, but around 400-450 turns out pretty good. A trick I've been using so the top wont scorch so fast, is that I'll bring the stone to the desired temp, slide my pizza in, and turn OFF the oven for about 40 seconds (this allows for the bottom to get cooked, and the top doesnt burnt). Then I'll turn gas back on and finish the pizza, getting the leopard spots on top of the crust. I'm having dough issues! I'll keep asking ya for tips!
Hi there. First of all congrats for your videos and then for your reply’s. I would like to hear your opinion on something. I am using Molino Iaquone Neapolitan style and idy yeast. I make 24 hours fermentation with 65% hydration. My refrigerator works at 2-3 degrees celcius. What advice can you give me to make my dough like in your video? P.s I use 1g of idy yeast per 1kg flour
Hi and thanks for your feedback. If your making 24 hour dough then I'd not bother with cold fermentation. Room temp is what you need. If your in a hot country then you need to adjust your yeast. Just for guidance see what the pizzaapp recommends based on 24hr and your ambient temperature. You might need more or less yeast. After that fold your dough and use the window pane test so you can judge the strength of the dough. Keep folding untill the dough is strong and smooth. Hope that's helps. Cheers
Cheers on the great video! I'm struggling with my doughs and can't get the right recipe down, you seem like you know what's going on, so I'll shoot you a question. I currently use Caputo Tipo 00, 65% hydration, 3% salt, 2% oil, 0.5% fresh yeast. I do water with yeast and flour, 1 hour autolyse. Then I add salt and oil, mix on medium for ~5-10 minutes. Rest for 30 minutes, ball into 250 grams, proof for 6-8 hours at room temperature. The pizzas turn out great, but getting them in the oven (wood fire @950F) is horrible. Frequent tearing and nightmarish problems! Should I incorporate overnight proofs at room temperature? Would that make a more easy to handle dough? Any tips or tricks I should use? Thanks!
Hi Bradley, you didn't say how much flour you were using but for such a short fermentation I'd say you need more yeast. I also don't ever add oil but it's fine to do so. As you will see in most of my dough making videos, I knead and leave, knead and leave, knead and leave. This helps build the strength in the dough. Just leave 5 to 10 mins between each knead. You could also reduce the hydration start 60% and work up to 65% Typically I go for 24hr 6x280g balls @ 65% hydration. This is 1kg of 00 flour, 0.84g of fresh yeast, 30g of salt and 650g of water. Mix up as you do, then cover and leave at room temp (18c- to 21c) for 18hrs then ball up and leave for another 6hr. 8 do this 5pm the night before I cook at 6pm or there about. Get the PizzApp+ (Android) or the Ooni app on Apple to help with fermentation times and ingredient measurements. Cheers 👍
Thanks for your helpful replies! You guys are both great, cheers on the help! To answer some of your questions - I'm normally using about a kilo of flour, but my weight percentages are all in relation to the amount of flour, of course. I misspoke in my original message, I'm not using fresh yeast, but rather am using active dry yeast (Red Star primarily. It is quite difficult to find fresh yeast in the US, especially in Colorado where I live but am going to start ordering in bulk online and store in the freezer). Normally I prime the dry yeast by placing it in a portion of my overall water (100 mLs) with a ~tsp of white sugar, whisk with a fork, allow it to sit until foamy (10 minutes), and then add it to the remainder of the water, add 2/3rd of the flour, then salt, oil, and remainder of flour. I agree with your take on the oil, I played around with a few different recipes and did find that the addition of oil crisps up the crust a bit and don't dislike it. I'll try some recipes with no oil in it. For my next batch I'll reduce the hydration to 60%, increase my dough balls to 280 gram (currently using ~250 g), add a few more kneads to build strength in the dough, leave for overnight bulk fermentation at RT, and shape dough balls the next day. I'll be sure to report back with my findings! Thanks again and best wishes!
No problem, good to see that your making some adjustments and I look forward to you reporting back. I keep fresh yeast in the freezer too. I get a 1kg block which I freeze as one chunk. Next time I will break that up into smaller chunks and vac pack before freezing. I've noticed that I'm getting a bit of freezer burn in places, I just cut that off and bin it, it's still good underneath.
Yes, you are right. I've since improved and now use damp fingers to fold the dough. I'm no expert, learning all the time 👍 Cheers and thanks for watching
