windowpaning "oo" dough

[cularts]

I am soooooo glad to have found this website! I have only used KASL for pizza dough until now. My new assignment at work is to test Italian "oo" flours and I am having problems with proper gluten development/windowpaning. So far I have experimented with Belverde and SAn Felice flour. My formula is 600 g. flour, 378 g. water, 3 g. ADY, 4 g. salt. Sometimes I have added about 2 Tbs. of honey and olive oil (because I like the flavor). After mixing for about 5-10 minutes in the Kitchen Aid mixer, and usually refrigerate until the next day when I then scale, rest and bake. Any suggestions

[Matthew]

I am soooooo glad to have found this website! I have only used KASL for pizza dough until now. My new assignment at work is to test Italian "oo" flours and I am having problems with proper gluten development/windowpaning. So far I have experimented with Belverde and SAn Felice flour. My formula is 600 g. flour, 378 g. water, 3 g. ADY, 4 g. salt. Sometimes I have added about 2 Tbs. of honey and olive oil (because I like the flavor). After mixing for about 5-10 minutes in the Kitchen Aid mixer, and usually refrigerate until the next day when I then scale, rest and bake. Any suggestions

OO Flour is extremely delicate in nature & heats up fairly quickly in planetary mixers.  As you've probably noticed, it does from a ball to batter very quickly.  In order to be successful you need to mix it on the slowest speed possible for a couple of minutes & then finish with a hand knead.  I would also suggest decreasing the hydration a bit.

Matt

[cularts]

So you think I overheated the dough? I'll try a slower speed and shorter kneading time. I thought the "standard" for Italian "OO" flour was approx. 63 -64% hydration? Should the dough ball hold it's shape or slightly flatten?

[Matthew]

So you think I overheated the dough? I'll try a slower speed and shorter kneading time. I thought the "standard" for Italian "OO" flour was approx. 63 -64% hydration? Should the dough ball hold it's shape or slightly flatten?

Definitely.  If you must use a planetary put it on the slowest speed possible.  Test the dough temperature frequently & pull it out before you hit 70 degrees & begin your hand kneading.  If you exceed 70 degrees you'll need a spatula.  The ball should definitely hold its shape & should spring back slowly when you press it lightly with you finger.  Most Italian flours have an absorption rate of 57-59% except for Manitoba flour which is higher in the 64-65% range.

Matt

[cularts]

Thanks, I'll try it!

[cularts]

Can I proof the dough in a proofing box? Is 80* too high for this delicate dough?

[Matthew]

Can I proof the dough in a proofing box? Is 80* too high for this delicate dough?

Yes you can proof in a proofing box.  How long & what temp is up to you & will vary depending on how much yeast you use.  Long room temp fermentation is best.

Matt

[cularts]

Made pizza today for lunch using 2 differently prepared doughs. One made yesterday: 500g. San Felice Tipo OO, 325 g. water. ,10g. salt, 3 g. ady, 2 T. honey and 2 T. Olive oil - left it overnight in the refrigerator. The other was made the same with the exception of no oil and less honey. The one from yesterday seemed very dense this morning and I let it sit out for a few hours. The one I made this morning I put in the proofer at 90* and 80% humidity - it rose like a charm. I scaled both batches and let sit for another hour before cooking. The only difference between the two was the dough from yesterday had better gluten formation but both had the same taste and crust formation. In fact, our department chair (who was in the rest. business in San Fran) said this was the best pizza he's had in a long time! I guess I get to keep my job for awhile - LOL! Thanks for your guidance.

[pizza nazi]

Last week I made a first trial of a "00" dough formula reputed to be taken from DiFara in Brooklyn. I am not certain of its origin- no matter. Given: 75% Caputo "00" flour, 25% All Trumps flour, 60% water, 1% AD yeast, and 2% Sicilian Sea Salt.
I used 75% Caputo "00" flour, 25% Central Milling High Mountain flour, 64% cool water 1% AD yeast and 1.8% Italian Sea Salt.
Method: Dissolve the salt in the weighed water. Add the flours and yeast to the Kitchen Aid mixing bowl and stir (speed "1") to combine. Switch to the dough hook. Add the salted water and stir (speed "1"), helping with a rubber spatula, until a rough dough is formed. Autolyse 30 minutes. Work on speed "2" for 5 minutes. Increase to speed "3" for 2 minutes more. Windowpane test. Form a loose ball and place in a covered container and retard several hours. Remove from refrigeration 2 hours and bring to room temperature. Transfer to a well "00" floured work board, gently deflate and cover with a cloth. Bench rest 15 minutes. Using ample amounts of "00" flour, stretch and shape into desired form.

Topped with a simple tomato sauce and baked in a preheated 500ºF conventional oven on a pizza stone for 7 minutes. Removed and topped with cheese blend and pre-browned italian sweet sausage. Returned to oven and baked an additional 5 minutes. The image says it all.

It goes without saying that what you are trying to achieve, will determine the ultimate formula you will use. Here, with this flour blend, 64% water gave me what I wanted. Outside crispiness, interior chewiness and open crumb- exactly what I wanted. In the past, using 100% "00" I had great difficulty attempting 65% water. This dough is sticky, but using ample flour without working it in to the dough, will allow a stress free process. Happy Baking!