Author Topic: Dough ball as for posted recipe  (Read 2438 times)

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Offline pizzanapoletana

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Dough ball as for posted recipe
« on: April 16, 2005, 05:33:15 PM »
Here is 3 panielli ready to become pizze fritte. The dough was made following the recipe I 've posted some times ago, using Caputo 00 Pizzeria flour.

The dough was made at 00.30, cut & shaped at 08.30 and fried at 21.30 (at the time of the picture).


Offline pftaylor

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Re: Dough ball as for posted recipe
« Reply #1 on: April 16, 2005, 06:29:49 PM »
pizzanapoletana,
Were the panielli considered high hydration?

Well, today I decided to take the Caputo challenge. I made one 60% hydration panielli with Caputo Pizzeria blue label flour. Additionally, I added a preferment. Hopefully I will be able to produce a good tasting pizza tommorrow evening. If I do, it will be my first with the Caputo. Perhaps I have learned from you and Pete-zza as to the secrets within. Then again, perhaps not. I remain hopeful of a positive outcome.

Stay tuned for pictures...
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com

Offline pftaylor

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Re: Dough ball as for posted recipe
« Reply #2 on: April 17, 2005, 12:45:20 PM »
pizzanapoletana,
That's exactly what I just did. I made a pizza with Caputo Pizzeria blue label and the other with high gluten flour. The differences were striking. I have posted pictures in the main Caputo thread as well as the reverse engineer Patsy's thread.

Take a look...
Pizza Raquel is Simply Everything You’d Want.
www.wood-firedpizza.com


 

pizzapan