Author Topic: Gigi Cacialli dough from start to finish  (Read 277 times)

0 Members and 1 Guest are viewing this topic.

Offline ebpizza

  • Registered User
  • Posts: 248
Gigi Cacialli dough from start to finish
« on: July 15, 2016, 08:59:51 PM »



12 liters of water
50g salt per liter
40g yeast

12 scoops flour (1750g per liter) San Felice (red bag)

Mix 20 min




Online HBolte

  • Lifetime Member
  • *
  • Posts: 1182
  • Location: Detroit, MI
    • Photos
Re: Gigi Cacialli dough from start to finish
« Reply #1 on: July 15, 2016, 10:48:03 PM »
Sweet video!
Hans

Offline Icelandr

  • Supporting Member
  • *
  • Posts: 104
  • Location: Gabriola Island, British Columbia
  • One day . . a really Good Pizza!
Re: Gigi Cacialli dough from start to finish
« Reply #2 on: July 15, 2016, 11:45:52 PM »
Thanks for posting that- someone told me that it gets easier after your thousandth pizza. . . . . i have many to go and a lot to learn. The dough seem so much firmer, lower in hydration, without a hint of stickiness. If I didn't still weigh the dough for each ball they would be all over the map, the small variation in sizes as he forms them is nothing . . .  Experience, experience experience

Offline vtsteve

  • Supporting Member
  • *
  • Posts: 657
  • Location: Vermont, USA
Re: Gigi Cacialli dough from start to finish
« Reply #3 on: July 16, 2016, 11:26:29 AM »
I like the way he dribbled flour around the edge of the bowl, just before he stopped mixing, to release the dough (not oil).
In grams we trust.

Offline scott r

  • Supporting Member
  • *
  • Posts: 3131
  • Age: 45
  • Location: boston
  • I Love Pizzafreaks!
Re: Gigi Cacialli dough from start to finish
« Reply #4 on: July 16, 2016, 11:43:18 AM »
totally agree!

Offline parallei

  • Supporting Member
  • *
  • Posts: 998
Re: Gigi Cacialli dough from start to finish
« Reply #5 on: July 16, 2016, 12:15:25 PM »
In case anyone is interested,  here are the Bakers %'s, based on the Cake Yeast given:

Cake Yeast
Flour           100.0 %
Water   57.1 %
CY           2.3 %
Salt           2.9 %

IDY   
Flour           100.0 %
Water   57.1 %
IDY           0.7 %
Salt           2.9 %
   
ADY   
Flour           100.0 %
Water   57.1 %
ADY           1.0 %
Salt           2.9 %

Offline ebpizza

  • Registered User
  • Posts: 248
Re: Gigi Cacialli dough from start to finish
« Reply #6 on: July 16, 2016, 01:27:16 PM »
the dough ball forming lesson at 13:50 is great. He makes it look so simple. He is saying "squeeze and pull/rip it"


 

wordpress