"Emergency" Neapolitan Dough

[dellavecchia]

I revisited this dough today for the fun of it. It was modified to rise at room temp instead of in a proofing environment. The dough was started at noon, and cooked at 5:30pm. Mixed is my KA for 5 minutes after 1/2 hour autolyse. Then 3 slap and fold sessions with 15 minute rests in between, then balled. I can't emphasize enough how good this tastes, as the CY at these levels brings a toasty richness - like a baguette.

Please note the pic of the one that got away...

3 balls, 100% Caputo

Flour (100%):    453.8 g  |  16.01 oz | 1 lbs
Water (65%):    294.97 g  |  10.4 oz | 0.65 lbs
CY (.25%):    1.13 g | 0.04 oz | 0 lbs |
Salt (2.5%):    11.35 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
Total (167.75%):   761.25 g | 26.85 oz | 1.68 lbs | TF = N/A
Single Ball:   253.75 g | 8.95 oz | 0.56 lbs

John

[andreguidon]

R.I.P. for that last picture..... 

[Tscarborough]

In my yard, I would scarcely have had time to grab the camera before the pizza dogs would have been digesting that.  Early on, before they figured out that big hot thing=food, I did drop a pizza, but it would not even hit the ground at this point.

Good looking dough, I can't seem to find cake yeast.

[Phar Lap]

John,

You did it again...another great Neapolitan dough recipe!  I just tried the exact formulation you posted yesterday in my 2Stone this evening, and I am very happy with the results.  The pizza was very good, and while it was not quite the equal of the "Keste Clone" method I have adopted from you, this will definitely be my go to "Emergency Dough." 

Thanks...Adam     

[dellavecchia]

Great job Adam, glad you liked the recipe. When I attempt it again I am going to add back in the AP for more browning. Or adjust my oven temp to cook lower and slower - maybe a 1.5 minute pie.

EDIT: Or even better, drop the hydration back down.

John

[RobynB]

John - I decided to give your formula a shot today, my 3rd bake in the new WFO.  I used the 100% Caputo as you did the second time.  Very nice!  I'm still learning heat management and how to deal with high hydration doughs on GI peels so the 2nd pizza stuck to the peel and was a fail, but the other two were great!  I will definitely make it again.  Thanks for the formula!!

[F.C.]

can't wait to try it.

[Drkev]

After the 3 slap and fold sessions how long do you leave it to rise? (4 hours?)
Thanks!

I revisited this dough today for the fun of it. It was modified to rise at room temp instead of in a proofing environment. The dough was started at noon, and cooked at 5:30pm. Mixed is my KA for 5 minutes after 1/2 hour autolyse. Then 3 slap and fold sessions with 15 minute rests in between, then balled. I can't emphasize enough how good this tastes, as the CY at these levels brings a toasty richness - like a baguette.

Please note the pic of the one that got away...

3 balls, 100% Caputo

Flour (100%):    453.8 g  |  16.01 oz | 1 lbs
Water (65%):    294.97 g  |  10.4 oz | 0.65 lbs
CY (.25%):    1.13 g | 0.04 oz | 0 lbs |
Salt (2.5%):    11.35 g | 0.4 oz | 0.03 lbs | 2.36 tsp | 0.79 tbsp
Total (167.75%):   761.25 g | 26.85 oz | 1.68 lbs | TF = N/A
Single Ball:   253.75 g | 8.95 oz | 0.56 lbs

John

[Tscarborough]

I just mixed some of this up (I had to go buy a scale) with a conversion of IDY, I hope it works as well as yours did.

[vincentoc13]

Tscarborough, what was the amount of yeast you used and how did it come out?  I need to make dough this morning and dont have cakeyeast,  thanks