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Those look great. Yum!!I'd love to hear what your dough recipe is for those. Chris
Thanks!The dough recipe in %'s is as follows:100.00% Caputo Pizzaria Flour58.00% Purified Water1.90% EVOO2.40% Sea Salt0.30% Active Dry YeastI bloom the yeast in about 1/4 cup of water with a little bit of the flour in there. I then mix all the ingredients (2/3 of the flour) and all but the salt. I let that rest for 20 minutes and then mix the salt into the dough along with the final 1/3 of the flour and then knead it until it is nice and smooth. I then let it rest for another 20 minutes and then divided it into balls and put into oiled bowls in the fridge. I took them out about 3 hours before use and reballed them after they came up to room temp. I let them bench proof before using.
These are beautiful Simon. I know others are struggling to bring the temperature up to properly cook the top of the pizza while yours look well balanced. Have you done anything to balance the top and bottom temps?One more thing, you are using oil in a high-temp cooking environment? are you looking to enhance the flavor only?s00da
Thank you! I have the XL and the pizza stone sat too low when put on the plate setter, so I used 3 copper spacers to raise the pizza stone 2'. That allowed the pizza stone to float and truely preheat on its own instead of transfering heat from the plate setter and also positioned it closer to the dome of the lid to help the top cook more even. The oil was added because that was in the recipe I found on the forums here for a cold fermentation. I played with the percents a little, but I figure I will experiment some on the next batch. I don't think the oil caused any issues and it does add to the flavor a bit.
I think you nailed the positioning of the stone, well done.As for the oil, it's usually used for low-temp pizza baking to compensate for the lost moisture during the prolonged baking time. If you're pizza are baked within 2-2:30 minutes, I believe you can drop the oil and see how that works for you.I really wonder if the use of oil affects the crumb texture when baking in high-temp as I've never used it in my recipe.
Thanks for the advice! I'll give it a shot on the next batch and see what happens. I do know that besides holding the moisture better, oil helps keep the gluten from being too chewy and of course taste. But this was my first use of the recipe and of course I am always open to changing to try out different things.
Beautiful! I've never seen that kind of coloration or crumb from pure Caputo. Of course, I haven't cooked with it myself; I'm just going by all the pics I've seen here. Was the crust chewy like NY or delicate like Neapolitan? I only ask because the photos look a little NY. (By the way, that's a compliment in my book...)