Author Topic: I Used Some Caputo 00  (Read 664 times)

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Online rparker

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I Used Some Caputo 00
« on: February 23, 2015, 02:07:33 PM »
And now for something completely different. Some Caputo 00 flour mixed in.

I've been working on this idea for a while. This is my 3rd or 4th attempt, and I really liked where this one ended up. The pics below are from a bake today using all kinds of different ingredients and techniques. The ball was 9-days old. The formulation partially inspired by the very old Di Fara's thread using Caputo 00 flour. http://www.pizzamaking.com/forum/index.php?topic=504.0  This came out very nice.

I probably broke about 3-dozen rules from beginning to end, but here goes. The amounts below are for two dough balls.

Total Formulation:
Flour (100%):    490.22 g  (22% Caputo 00 / 78% Full Strength)
Water (59%):    289.23 g  (85 degrees)
Salt (1.75%):    8.58 g
IDY (.30%): 1.47 g | 0.49 tsp 
Oil (2%):    9.8 g
Sugar (2%):    9.8 g
Total (165.05%):   809.11 g
TF = 0.0927
Single Ball:   404.56 g 

Preferment: (26.5% of total, 50% water)
Flour:    107.14 g 
Water: 107.14 g 
Total:    202.28 g 

Final Dough:
Flour: 389.08 g
Water: 188.09 g 
Salt:    8.58 g
IDY:    1.47 g | 0.49 tsp
Preferment from above: 202.28 g 
Oil:    9.8 g 
Sugar: 9.8 g 
Total: 809.11 g | 28.54 oz | 1.78 lbs  | TF = 0.0927

The preferment is the basic 50/50 water to flour mix, but with two changes. I used all of, and only the formulation's Caputo 00 flour in it. No FS. I also added a very small pinch of IDY.

#1: Stirred the preferment together using some of the water, a pinch IDY and the Caputo 00 flour together and let sit for 16-18 hours on counter.
#2: Added remaining room temperature water to bowl.
#3: Added the preferment to the water and stirred it up a bit, just until the preferment was broken up a bit and the water was cloudy.
#4: Combined all of the FS flour, sugar, IDY and salt in a separate bowl.
#5: Added flour mixture to the water/preferment and stirred with a big wooden spoon until water and most of the flour was combined. (A VERY rough mixture)
#6: Hand-mixed the mess into a shaggy looking mass.
#7: Let set for 5 minutes.
#8: Added oil to the shaggy mass.
#9: Mixed with hands until it looked like a sticky, bumpy and rough glob of dough.
#10: Let rest for 15-20 minutes.
#11: Gently ball, oil and put into fridge for at least 48 hours.

I baked at 2-days last week and it came out great. I discovered a flaw with my IR gun, so hesitate to estimate temps. Mid-600's might be a fair guess.   Today's was just as good at 9 days, but it was a bit too extensible to work with. I baked today's inside at 515F for 7 minutes. Those liking less crunch would do good to take out 30-60 seconds sooner.

The chew is very good. nice clean bite right through it. The crunch was decent both times. It was not as crunchy as some I like to do, especially given the inspiration, but it was strong enough to fully support the minimal toppings I use at 14-inches the first time. (second bake got heavy handed)

The pie below used Mutti's crushed with fresh ground black pepper, 1/2 fresh mozzarella, 1/4 cheddar, 1/4 Baccio mozzarella and a good sprinkle of parmesan. Thinly sliced green peppers, thick hand sliced Boar's Head pepperoni. I did a good sprinkle of granulated garlic straight out of the oven. As you can see, I went a bit heavy on the sauce and cheese. Kind of knew it wasn't gonna be anyone's typical NY style right off the bat, so I just rolled with it.

I do have another batch with the 00 flour in the fridge now, but it's a fairly different formula and I used the new KA to mix.
The flour: http://www.capriflavors.com/index.php?main_page=product_info&cPath=205&products_id=1872   




Maybe they should just make white T-shirts with pizza juice stains already on them.


Online CaptBob

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Re: I Used Some Caputo 00
« Reply #1 on: February 23, 2015, 05:20:07 PM »
Looks good Roy....which Caputo 00?
Bob

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Re: I Used Some Caputo 00
« Reply #2 on: February 23, 2015, 05:39:47 PM »
Looks good Roy....which Caputo 00?
Thanks, CaptBob.

the flour I used was something I found in a local Italian market. I think the brand is called Napoli, and has "Antimo Caputo", "The Chef's Flour" and "type "00" on the front label. Here's the link to the store's product page for it.
http://www.capriflavors.com/index.php?main_page=product_info&cPath=205&products_id=1872

I also bought a bag of a brand called, "Pivetti". I'll try it very soon, as I just discovered the date ran out 13 days ago. doh!
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline jvp123

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Re: I Used Some Caputo 00
« Reply #3 on: February 23, 2015, 08:17:06 PM »
Looks great Roy.  Nice work! Loving the experimentation.  You can tell you know what you are doing because your instincts are yielding great results.  :)
Jeff

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Re: I Used Some Caputo 00
« Reply #4 on: February 24, 2015, 07:08:26 AM »
One note on the IDY. I had intended on using the balls as early as one day old when I did this mix. That didn't work out. If I had intended on using as late as 7-10 days out, the IDY would have been at .18% and not .30%. The deciding factor on how much yeast to use revolves more around when I want the first ball. 2-3 days for me means .18%.

Looks great Roy.  Nice work! Loving the experimentation.  You can tell you know what you are doing because your instincts are yielding great results.  :)
Thanks! That's hardly the case, but I certainly relish the compliment. I'm very much in the learning and exploring stage, which is not a bad thing.  8)

In fact, it's really quite fun.
Maybe they should just make white T-shirts with pizza juice stains already on them.

Offline Chaze215

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Re: I Used Some Caputo 00
« Reply #5 on: February 24, 2015, 07:59:40 PM »
I would like to experiment with a blend of 00 and some full strength with bakes in the wood fired oven. Maybe able to get the bake times into the 3 minute range with the 00 in the dough?
Chaz

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Re: I Used Some Caputo 00
« Reply #6 on: February 25, 2015, 05:40:41 PM »
I would like to experiment with a blend of 00 and some full strength with bakes in the wood fired oven. Maybe able to get the bake times into the 3 minute range with the 00 in the dough?
I don't know what it would be like at big temps yet. I plan on trying soon. I'm posting a modified version of this in a bit. Bake time was 5 minutes at 600F - 610F. 
Maybe they should just make white T-shirts with pizza juice stains already on them.

Online rparker

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Re: I Used Some Caputo 00
« Reply #7 on: February 25, 2015, 06:17:50 PM »
OK, so all apologies for any immodesty, but I blew this out of the water today. I did a version of this using the Tony G (by Central Mills) Low Diastatic Malt. I had to combine dough calculator results due to the LDM and the odd preferment amount. I marked the bigger changes in bold.

Total Formula:
Flour (100%): 463.32 g  |  16.34 oz | 1.02 lbs (80% FS, 20%  Caputo 00)
Water (59%):    273.36 g  |  9.64 oz | 0.6 lbs
IDY (.18%):    0.83 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
Salt (1.75%):    8.11 g | 0.29 oz | 0.02 lbs | 1.69 tsp | 0.56 tbsp
Olive Oil (1%):    4.63 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Sugar (1%):    4.63 g | 0.16 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Diastatic Malt Powder (2%):    9.27 g | 0.33 oz | 0.02 lbs | 0.37 tsp | 0.12 tbsp
Total (164.93%):   764.16 g | 26.95 oz | 1.68 lbs | TF = 0.08755
Single Ball:   382.08 g | 13.48 oz | 0.84 lbs

Preferment: (25% of total, 50% water, 20% of the flour is in this, which is all caputo 00)
Flour:    96.64 g | 3.26 oz | 0.20 lbs
Water: 96.64 g | 3.26 oz | 0.20 lbs
IDY - Pinch
Sugar - Short only = pinch
Total:    193.28 g | 6.52 oz | 0.40 lbs

Final Dough:
Flour:    366.68 g | 13.08 oz | 0.82 lbs
Water: 176.72 g | 6.38 oz | 0.40 lbs
IDY (.18%):    0.83 g | 0.03 oz | 0 lbs | 0.28 tsp | 0.09 tbsp
IDY: Short = 1/8 tsp;  Long = 1/4 tsp
Salt (1.75%):    8.11 g | 0.29 oz | 0.02 lbs | 1.69 tsp | 0.56
Olive Oil (1%): 4.63 g | 0.16 oz | 0.01 lbs | 1.03 tsp | 0.34 tbsp
Sugar (1%):    4.63 g | 0.16 oz | 0.01 lbs | 1.16 tsp | 0.39 tbsp
Diastatic Malt Powder (2%):    9.27 g | 0.33 oz | 0.02 lbs | 0.37 tsp | 0.12 tbsp
Preferment:    193.28 g | 7.14 oz | 0.45 lbs
Total (164.93%):   764.16 g | 26.95 oz | 1.68 lbs | TF = 0.08755
Single Ball:   382.08 g | 13.48 oz | 0.84 lbs

The mix was the standard Tom lehmann KISS method of 2 minutes, 2 minutes and 8 minutes. The low hydration was a challenge, even with the new mixer, but it eventually took. I did have to stop a couple of times towards the first 2 minutes mark and probably went over by 30 seconds.

Nice crunch, and it stayed nice even sitting on the wood peel instead of my makeshift cooling rack. The center dig get droopy, but might not have if I had not forgotten to move back to rack after cutting. Regardless, it was certainly within range of the NY fold with the middle dropping down some.

The outer ring was still nice to chew after being out of the oven for a while. Not a bit of getting tougher as it sat. It was a wow factor pie all the way. The bake was 600-610F for 5 minutes. Maybe a hair under 5 minutes. Nice bite, great chew, nice crunch, fold, etc. Nice dough flavor and not dry at all.

The family insisted this be the new go to formulation. I can't blame them. I think this was a 4-day old ball. Outside chance that it was 5-days old. I didn't change the date in my log template.  >:(     

The stretch was perfect combination of elasticity and extensiveness. Ideal (for me) taper across whole pie. I did have to knock down 2-4 bubbles a minute or so in, but they were not huge. I'm not sure how I missed them during the stretch.

I found a GREAT cheddar, too. the BJ's Warehouse Club private label brand called "Wellesley Farms", an said something like "3 year aged cheddar" on the wrapper. It's as required ingredient as I have now. It's a good quality for store brand. Nice, almost dry texture. It's anything but dry when melted, as you can see. Normal 80/20 mozzarella to cheddar mix.

I simplified sauce in last couple of weeks. 14oz can Mutti's Crushed, 1/8th tsp granulated garlic, 1/2 tsp tomato powder, 1/2 tsp sugar. I use about 1/3rd per pie. (The tomato powder is ground, dried tomatoes. Ordered online, but I understand some camping places have it. It's great added in to any tomatoes with the slightest bit of a watery texture. )


Maybe they should just make white T-shirts with pizza juice stains already on them.