Author Topic: low heat oven recipe for caputo flour  (Read 3156 times)

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Offline thezaman

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low heat oven recipe for caputo flour
« on: March 09, 2010, 08:12:51 PM »
i was at amano saturday and pizza chef antonino esposito gave this out for home oven baking. to this recipe he added spinach sautéed in butter then put  thru a blender . he added it to the dough to come up with a spinach crust. his pizza consisted of, halved cherry tomatoes in olive oil, sea salt,  sicilian oregano and fresh mozzarella . he stated that these ingredients were chosen so as not to overpower the crust. this pizza was a big hit with attendees . Fred Mortati supplied the recipe. enclosed is my attempt using grande shred .
Here is the recipe we discussed yesterday for the “standard” low heat oven pizza dough:
 
3 kilos flour (3 of the small caputo bags)
1.8 liters water (61 oz)
6 oz vegetable oil
2 eggs
2 oz sugar
3 oz salt
15 grams (1/2 oz) fresh yeast
 
Put water in mixer and turn on mixer on slowest speed. Melt the yeast into the water.  Put the flour in the mixer.  Let mix for a minute or two and add the salt.  Let mix for 5 minutes then add the sugar, oil, eggs.  Mix for additional 6-8 minutes until dough is ready.
 
Let mass rest for 30 minutes.  Make dough balls and let rest outside of refrigeration for 5-6 hours


Offline hotsawce

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Re: low heat oven recipe for caputo flour
« Reply #1 on: March 09, 2010, 11:03:14 PM »
That really looks gorgeous for being cooked in a home oven.

I have a couple of questions, though.

What temperature was it cooked at and where in the oven and how, and do you know the hydration of the dough and such?

Secondly, do you think one could achieve such a gorgeous looking crust without adding spinach and other things to it? I'd like to see you try other attempts with this.

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #2 on: March 09, 2010, 11:16:07 PM »
Also, what size are the pizzas?

The hydration is (1.8 x 1000)/(3 x 1000) = 60%. Unless Larry wants to do it, I can convert the entire recipe to baker's percent format if anyone is interested.

Peter

Offline scott123

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Re: low heat oven recipe for caputo flour
« Reply #3 on: March 10, 2010, 10:04:56 AM »
According to the USDA database, 2 large eggs contain 75 grams of water, so technically, this dough has a 62.5% hydration, but... the protein in the egg is trapping some water and making it unavailable to the flour so the actual amount of water from the egg being absorbed by the flour will be less than that.

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #4 on: March 10, 2010, 10:17:32 AM »
According to the USDA database, 2 large eggs contain 75 grams of water, so technically, this dough has a 62.5% hydration, but... the protein in the egg is trapping some water and making it unavailable to the flour so the actual amount of water from the egg being absorbed by the flour will be less than that.

That's a good point. Whenever I convert a volume recipe to baker's percent format that includes eggs or other ingredients that contain a fair amount of water, I usually calculate the "effective" hydration. There are very few pizza dough recipes at the commercial level that use eggs. The last one that I worked with was a clone of the Donatos dough recipe. However, I believe that they no longer use fresh eggs. There are too many health department/inspection issues when using fresh eggs.

Peter

Offline thezaman

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Re: low heat oven recipe for caputo flour
« Reply #5 on: March 10, 2010, 10:42:13 AM »
 the cooking was done on my home oven temp of my stones were 500 deg. i used my broiler for about 15 seconds at the end of the bake. i use fire brick on the bottom rack of my oven. i was really excited to see caputo flour cook in my home oven.
  the reason i asked antonino about the recipe was that it was in one of his tv segments, based on the home cook and a normal kitchen oven . fred translated it for some of the participants. i added the spinach to try to mimic the crust he made that day.i think it came out pretty good for my first attempt. i am going to try 2% salt to see if i get a better rise, as the texture was more new york than Neapolitan .
  peter if any one is interested i would love to have you do the bakers % ,as you are much more exacting than me.

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #6 on: March 10, 2010, 11:17:33 AM »
Larry,

What was the size of the pizza you made? Also, was the oil you used (6 oz.) measured by weight or by volume?

Peter
« Last Edit: March 10, 2010, 11:19:27 AM by Pete-zza »

Offline ERASMO

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Re: low heat oven recipe for caputo flour
« Reply #7 on: March 10, 2010, 11:45:37 AM »
Pete'

I would love to see the percentages.

Thanks

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #8 on: March 10, 2010, 12:17:21 PM »
ERASMO,

Once I hear back from Larry, I will do the conversion.

Peter

Offline thezaman

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Re: low heat oven recipe for caputo flour
« Reply #9 on: March 10, 2010, 03:46:30 PM »
hi peter,
 all ingredients are by weight , the dough ball weight is 9 ounces and the finished pizza was 12 inches. the hydration is higher than the 60 percent , the oil and egg make it a little sticky ,but it is still easy to work with. the rising regime is the same as when making neapolitan dough. after the 4 to 6 hour rise it is refrigerated and brought to room temp a couple of hours before make.


Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #10 on: March 10, 2010, 04:24:44 PM »
I used the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to convert the recipe to baker's percent format, as follows:

Caputo Pizzeria Flour (100%):
Water (60%):
Cake Yeast (0.50%):
Salt (2.835%):
Vegetable (Soybean) Oil (5.67%):
Sugar (1.89%):
Eggs, large (3.3333%):
Total (174.2283%):
3000 g  |  105.82 oz | 6.61 lbs
1800 g  |  63.49 oz | 3.97 lbs
15 g | 0.53 oz | 0.03 lbs |
85.05 g | 3 oz | 0.19 lbs | 5.08 tbsp | 0.32 cups
170.1 g | 6 oz | 0.38 lbs | 12.48 tbsp | 0.78 cups
56.7 g | 2 oz | 0.13 lbs | 4.74 tbsp | 0.3 cups
100 g | 3.53 oz | 0.22 lbs | 6.58 tbsp | 0.41 cups (two large, fresh, whole eggs)
5226.85 g | 184.37 oz | 11.52 lbs | TF = N/A
Note: No bowl residue compensation

If a 9-ounce dough ball is used to make a 12" pizza, the corresponding thickness factor is 9/(3.14159 x 6 x 6) = 0.0795775. It will be higher if spinach is added to the dough.

As scott123 noted earlier, and as Larry confirmed, the "effective" hydration of the dough is higher than the stated 60% value, plus the oil will create a "wetter" feel to the finished dough. The eggs are 75.8% water (according to http://www.nutritiondata.com/facts/dairy-and-egg-products/111/2), so the effective hydration if all of the water in the eggs is included is 62.62% (1878.5/3000).

Peter
« Last Edit: March 10, 2010, 11:15:48 PM by Pete-zza »

Offline ERASMO

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Re: low heat oven recipe for caputo flour
« Reply #11 on: March 10, 2010, 04:53:49 PM »
Could you convert to dry yeast?

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #12 on: March 10, 2010, 04:54:37 PM »
You don't really appreciate how little egg is actually used in the above dough formulation until you scale it down to a single 9-ounce dough ball. Like this:

Caputo Pizzeria Flour (100%):
Water (60%):
IDY (0.16666%):
Salt (2.835%):
Vegetable (Soybean) Oil (5.67%):
Sugar (1.89%):
Eggs, large (3.3333%):
Total (173.89496%):
146.73 g  |  5.18 oz | 0.32 lbs
88.04 g  |  3.11 oz | 0.19 lbs
0.24 g | 0.01 oz | 0 lbs | 0.08 tsp | 0.03 tbsp
4.16 g | 0.15 oz | 0.01 lbs | 0.75 tsp | 0.25 tbsp
8.32 g | 0.29 oz | 0.02 lbs | 1.83 tsp | 0.61 tbsp
2.77 g | 0.1 oz | 0.01 lbs | 0.7 tsp | 0.23 tbsp
4.89 g | 0.17 oz | 0.01 lbs | 0.97 tsp | 0.32 tbsp
255.15 g | 9 oz | 0.56 lbs | TF = N/A

The egg comes to a bit less than one teaspoon.

It will also be noted that I substituted IDY for the cake yeast in the above formulation. The amount noted, 0.08 teaspoon IDY, is equivalent to about 5/64 teaspoon.

Peter

Offline ERASMO

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Re: low heat oven recipe for caputo flour
« Reply #13 on: March 10, 2010, 04:56:54 PM »
That was quick!!!!
Thanks

Offline ERASMO

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Re: low heat oven recipe for caputo flour
« Reply #14 on: March 10, 2010, 04:59:05 PM »
I'm not a big fan of veg oil what do you think olive oil would do to the formula?

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #15 on: March 10, 2010, 05:00:12 PM »
Could you convert to dry yeast?

ERASMO,

Sure. It is as follows for IDY:

Caputo Pizzeria Flour (100%):
Water (60%):
IDY (0.16666%):
Salt (2.835%):
Vegetable (Soybean) Oil (5.67%):
Sugar (1.89%):
Eggs, large (3.3333%):
Total (173.89496%):
3005.75 g  |  106.02 oz | 6.63 lbs
1803.45 g  |  63.61 oz | 3.98 lbs
5.01 g | 0.18 oz | 0.01 lbs | 1.66 tsp | 0.55 tbsp
85.21 g | 3.01 oz | 0.19 lbs | 5.09 tbsp | 0.32 cups
170.43 g | 6.01 oz | 0.38 lbs | 12.51 tbsp | 0.78 cups
56.81 g | 2 oz | 0.13 lbs | 4.75 tbsp | 0.3 cups
100.19 g | 3.53 oz | 0.22 lbs | 6.6 tbsp | 0.41 cups
5226.85 g | 184.37 oz | 11.52 lbs | TF = N/A
Note: No bowl residue compensation

For ADY, it is:

Caputo Pizzeria Flour (100%):
Water (60%):
ADY (0.25%):
Salt (2.835%):
Vegetable (Soybean) Oil (5.67%):
Sugar (1.89%):
Eggs, large (3.3333%):
Total (173.9783%):
3004.31 g  |  105.97 oz | 6.62 lbs
1802.59 g  |  63.58 oz | 3.97 lbs
7.51 g | 0.26 oz | 0.02 lbs | 1.99 tsp | 0.66 tbsp
85.17 g | 3 oz | 0.19 lbs | 5.09 tbsp | 0.32 cups
170.34 g | 6.01 oz | 0.38 lbs | 12.5 tbsp | 0.78 cups
56.78 g | 2 oz | 0.13 lbs | 4.75 tbsp | 0.3 cups
100.14 g | 3.53 oz | 0.22 lbs | 6.59 tbsp | 0.41 cups
5226.85 g | 184.37 oz | 11.52 lbs | TF = N/A
Note: No bowl residue compensation

I have assumed in all cases that the dough does not include the weight of the spinach.

Peter

Offline Pete-zza

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Re: low heat oven recipe for caputo flour
« Reply #16 on: March 10, 2010, 05:03:23 PM »
I'm not a big fan of veg oil what do you think olive oil would do to the formula?

ERASMO,

The weight of the oil will remain the same but olive oil at 5.67% might have a stronger, more noticeable flavor.

Peter
« Last Edit: March 10, 2010, 05:13:47 PM by Pete-zza »


 

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