Caputo Pizzeria 70% Hydration 24 Hour Pizza Dough 

Yeah I have been doing autolysing in some of my latest videos, it definitely helps, and damp hands is a great tip. I use to use flour but that reduces the hydration. Thanks for the feedback and for watching 👍

Thanks for the tips, I'll definitely be trying another batch at 70% and will use the wet fingers technique. I have recently seen this in use and it looks good. Thanks for watching 👍

@@PizzaRamblings go ahead and make a video of it! would love to see your take on it

Thanks very much. I still fail at times with the launch but it's mostly good 👍

Thanks for the tips, I'm always learning things thanks to the comments from you guys. I've learnt a lot since I did some of those videos. Perhaps I should delete them and do updated versions. Thanks again 👍

@@PizzaRamblings appreciate the videos and insight. Great way to learn from others as I continue to develop my own pizza dough skills. A long way to go but these type of videos help a lot. Along with the input from others 👌 😊

Thanks for the feedback 👍 it's definitely a passion for me. They will be a new video tonight/tomorrow. It's a good one too. Thanks for watching.

@@PizzaRamblings yepp! ill definitely look for ward to it! the art of pizza!

48 hrs is key to anything above 70%. I agree also with cold proofing. Dough comes out crispy on outside but really chewy on inside. Not my favorite but my wife likes it for her dough

Thanks for the info guys. I will have a try with your suggestions. Cheers.

Thanks very much 👍👍👍

Cheers 👍👍👍

Haha glad you enjoyed it. Thanks for your great feedback and for watching 👍👍👍

@@PizzaRamblings Love the learning journey you've got going on this channel. I've been doing pizza in my home oven with decent results using a basic mix, 2-hour ferment, shape dough balls, and then overnight hours in the fridge. Need high hydration to handle the long cook time in the oven. I've got my first pizza oven on the way (Ooni Koda 16). I see you've tried all kinds of methods from simple 65% to poolish to biga. Any suggestions on where to start?

Thanks very much, start easy. 60% hydration, if you can wait do a nice 24hr room temperature fermentation. If you can't wait then you can get good results from 8hr but I find the dough is not as relaxed. Make sure to build up strength in the dough as seen in my vids. Get a IR thermometer keep an eye on the oven floor, I have an Ooni and it will soon burn the base, go 20 seconds and then turn the pizza repeat till done. Good luck 👍

Yeah it's a challenge for sure. Thanks for your feedback and for watching 👍

Brad, AP flour is usually around 10% protein which really isn't high enough to make a successful 70% hydration dough. The higher the protein content the more water the flour will absorb. Look for flour in the range of 12 percent. Type 00 works best if in the correct protein range.

I'll be honest and say I have no idea what the moisture content of the flour was before hand. Its not something I've ever thought about. It's an interesting point tho.

@@PizzaRamblings many thanks, I really appreciate the response

Id be interested I lerning how you are measuring the moisture content of the flour.

@@PizzaRamblings that's the problem, I don't have the equipment to measure it. However, I am on my fifth 25 Kg bag of Caputo (blue bag). The previous bags came from the same source in Connecticut, this one, however, came through Texas (very humid in that area this time of year), and it not only felt different, It was very difficult to make a 70% hydration dough. After looking at the comments of many videos, I found the same question from many different people "Why is my dough so sticky, it won't form a ball, etc" So I dug deeper. and did some arithmetic. That's how I arrived at the conclusion in my initial question. I also discovered that a very dry flour will absorb much more than 3% of the missing water and continue to absorb even more when one tries (I have experienced such phenomenon, and just figured my measurements were off). On the other hand, moist flours will absorb much less than they normally would if starting at about 14% moisture content. It appears that there might be a range of initial moisture content which is optimal, and of course this is has been a lengthy task with no results. I really appreciate that you answered my question, every piece of the puzzle helps, and BTW, your dough looks great. At this point I will hold back some flour and water then work with the look, feel, and texture of the dough, adjusting as necessary. I have also concluded: As nice as a recipe is to work with, not even a scale really works, one must touch, and see the dough to determine the actual measurements which will vary from batch to batch (of flour), and week to week, as ambient humidity where I live can swing wildly in a short time. Thank you for indulging me in such a lengthy response. Feel free to ask anything.

I guess that's a fair point it might have been 69% or slightly less. There is another way where you use wet hands to stop it from sticking but I guess that only adds more hydration. So next time I'll put 70% or thereabouts 😄👍. Thanks for watching 👍

@@PizzaRamblings Actually, you can also lightly oil both hands with extra virgin olive oil and apply a light coat of oil to the counter top before needing/stretching.

Thanks for the feedback 👍 I have since moved the using slightly damp hands and it's much better and I have stopped using flour. I can get Nuvola Super but only in 25kg bags and that's too much for me. Thanks for watching.

Hi and thanks. I have several GoPro cameras, that will be an hero 8 black or a hero 7 black. Thanks for watching 👍

Thanks you 👍

Thanks for the feedback, one day I will pick up a spiral mixer that's for sure. Ive had the fire all over the place in that oven, and I think you are right. I'm running on gas at the moment and I like that as there is more floor space. Thanks for watching 👍

Louis Morgan what is a spiral mixer? Sorry I am not native speaker. Thought about a Kitchenaid, hmm can give. E a kink or brands name with number?

Thanks for watching, usually 12 to 13 inch. The peel is 13 inch and I try to hit the sides 🙂👍

Yeah I noticed that too with Molino Dallagiovanna. 62 is mega. 65 is murder 👌👌🙂

@@PizzaRamblings I probably should schedule an emergency mid-week pizza night and make some 67% to get my confidence back...

Haha if I'm doing scary hydrations I usually make some backup dough just in case 🙂

@@PizzaRamblings It's even worse. I had an unexpected guest and made one less than normal (portion control attempt) so the pressure was on and I actually had to toss one of them (stuck and folded).

Been there with my neighbours, "I have a dough ball free, fancy a pizza?" Then go and stuff it up big Style. Lol

At the moment it's Caputo rimacinata. www.adimaria.co.uk/caputo-semola-di-grano-duro-rimacinata-1kg

Thanks

It's a pizza party ballore. Wood and gas. They don't make them anymore 😭

No knead, is that with autolyse?

@@PizzaRamblings It's impasto diretto--so all of it all at once, then three bowl folds, then some bench folds, then fridge for 24,48, or 72 hours. Take out of the fridge a few hours before depending on how warm your place is, shape it, stretch it. This is, btw, a teglia romana rather than a napoletana. I can post a link.

Cool, yes please do 👍

@@PizzaRamblings ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Yia0E_Iqtoc.html It's in Italian, but the steps are clear enough.

JP C stunning results at the end 👍. Did you see my latest video with the lamination method. I’ve used that twice now an the results look good.

Yes it will be celcius 👍

Hi, since then I have an IM5S 😃

@@PizzaRamblings I’ll have to catch up on some of your other videos, but I’m sure it took your pizza dough to the next level!

Yeah, it's a great bit of kit, took a bit of getting use to but I have consistent results now 👍

Thanks for your comments. I have recently done Manitoba at 80% 👍👍👍 thanks for the feedback

Yes I've taken a look, it's pretty good info in some cases. What I have noticed is that people are interested in how you make dough and the different techniques more than the toppings on a pizza. I'm getting some good comments and subscribers are going up about 8 to 10 a day. One thing I struggle with is do people like quick videos or longer more in depth ones. It's a tricky game for sure but I enjoy it.

@@PizzaRamblings That's up to you Ste. Sometimes a 20 minute video can be good for the adverts and monetization and with a food based topic it will appeal to a wider audience and could also mean you get your videos next to the big boys on the recommended videos tab to the left of your screen. Some people use software to generate the "Top 10 " tags for the search engines but you have to pay a small subscription for that.

Interesting I might have a look at the RU-vid API and see what information it can provide in the tags department. Might be an interesting code project to play with 😃

@@PizzaRamblings Tube Buddy is a free app for tags. Also it's recommended that you hook the viewers in the first 20 seconds. Have you thought about eating a piece of scrumptious pizza at the start and eloborating on how good it is then going back to the begining of how you prepared it. This is where your editing really kicks in Ste. They also recommend that you say the key tag words in your videos that you add to the title and the tag box..............etc etc. We need a pint to talk about this stuff Ste. It's all part of the fun

Cheers Daz I will take a look at tube buddy sounds interesting. I have thought about starting with a pizza and then going back to show how it's done as I have seen the very same method in use by others. I will give it's a try. I'd love a pint or two Daz when the king bill opens sounds good.👍

I keep the peel under it because the base is cooked. Lots of people do that. 👍

He was allowing the top to cook. Called “doming”. This is done quite often with these smaller wood burning ovens.

They stopped making the dual fuel one like mine www.google.com/url?sa=t&source=web&rct=j&url=www.pizzapartyshop.com/en/&ved=2ahUKEwiOnNCd0OvuAhUyyIUKHT-9DMYQFnoECAMQAQ&usg=AOvVaw3L6E14l2bHd0f3vulcTZNu

Here you go. www.solentplastics.co.uk/6-9-ltr-small-euro-plastic-stacking-container/

Hi thats 0.36g of instant dry yeast or 0.44g of Active dry yeast.

Yep it's all part of the learning curve. I'll be doing that again, I've picked up on a few new techniques. Thanks for your feedback 👍

Pizza Ramblings you did a great job stretching it and launching. Well done. Def give 500g flour a go in kitchen aid. Mixers a lot better. Spiral mixer if you wanna take you pizzas to the next level. I am a qualified baker/pastry chef with about 15 years experience also. I will follow your videos. Great watch 👍🏼 I love pizza. My dough is 1kg caputo pinch of fresh yeast, 700ml water which includes a splash of olive oil, 34g salt

Pizzapp+ on Android.

Hi there, hope it went well 😃. Yeah the extra hydration does give a lighter airier crust without doubt. I still do it from time to time. I suggest a stronger flour like le 5 superior or Manitoba. I've not used oil, I tend to have slightly damp hands when handling the dough. I suggest reducing the oven temp and allowing the pizza to cook longer. I tend to cook at 430c on the floor. Cheers 👍

I have to be honest and say I didnt think there was an upside down. 😃

I've done plenty of that, but your right I should do more. The machine took over. Lol thanks for watching 👍

Haha it's a bit of a cheat isn't it. I've used my hands plenty over the years, even done 80% hydration by hand on many occasions. Mixer just felt like the next step 😎

Caputo semola it says on the bag. But it also says durum wheat semolina. 👍

@@PizzaRamblings thank you👍

Yep I want an upgrade 😁

Pizza Ramblings sunmix10 is what I want. Good enough to get about 50 pizzas out of that dough size 👍🏼

Yes they look fab. Not cheap 1.6k for the starter one I think. Might be wrong.

Pizza Ramblings yeah not cheap but the difference it’ll make to you dough will blow your mind honestly. Kitchen aid just doesn’t mix it properly. Only reason you can’t hold the 70% hydration 👍🏼

Another question: is the total time of folding subtracted from the 24h or not part of ? Thanks

Hi thanks, it's part of the time.

It's not something I have thought about to be honest. I've never seen anyone use that method.

Hi, it called pizzaapp+ on Android or there is the Ooni app on Android and Apple. Cheers

Thanks for the feedback, please expand on what you mean so I can improve. Cheers

play.google.com/store/apps/details?id=fisico.pizzapp

@@PizzaRamblings thank you very much

There is the Ooni app too, it adds slightly more yeast. Worth a try too

I was learning at the time as you did once. Thanks for the feedback.

Speed 2 for dough on the KA, it’s in the manual. I’m not sure what speed 1 would do to the motor with this much dough.

Pizza Ramblings sorry I meant when you first start ya mixer mix on slow for a min or so until the dough all comes together 👍🏼

Ahh right I see. Cheers for the feedback 👍

Yes, I wish I’d have gone for a famag to start off with. 1.6k is a bit much for home pizzas lol 500 quid isn’t so bad.

Pizza Ramblings I’ve subscribed to your channel mate. I’m def not trying to be rude, just help if I can 👍🏼👍🏼