Author Topic: "Emergency" Neapolitan Dough  (Read 10595 times)

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Offline dellavecchia

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Re: "Emergency" Neapolitan Dough
« Reply #20 on: May 22, 2011, 06:23:25 PM »
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


Offline andreguidon

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Re: "Emergency" Neapolitan Dough
« Reply #21 on: May 22, 2011, 06:59:52 PM »
R.I.P. for that last picture.....  :-D
"Simplicity is the ultimate sophistication." Leonardo da Vinci

Offline Tscarborough

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Re: "Emergency" Neapolitan Dough
« Reply #22 on: May 22, 2011, 07:29:46 PM »
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.

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Re: "Emergency" Neapolitan Dough
« Reply #23 on: May 23, 2011, 07:26:27 PM »
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     

Offline dellavecchia

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Re: "Emergency" Neapolitan Dough
« Reply #24 on: May 24, 2011, 06:08:07 AM »
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
« Last Edit: May 24, 2011, 06:11:04 AM by dellavecchia »

Offline RobynB

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Re: "Emergency" Neapolitan Dough
« Reply #25 on: August 28, 2011, 01:28:29 AM »
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!!


Offline F.C.

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Re: "Emergency" Neapolitan Dough
« Reply #26 on: September 25, 2012, 01:23:03 PM »
can't wait to try it.

Offline Drkev

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Re: "Emergency" Neapolitan Dough
« Reply #27 on: November 16, 2012, 08:30:00 AM »
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

Offline Tscarborough

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Re: "Emergency" Neapolitan Dough
« Reply #28 on: November 17, 2012, 11:59:23 AM »
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.

Offline vincentoc13

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Re: "Emergency" Neapolitan Dough
« Reply #29 on: March 23, 2013, 12:10:12 PM »
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


 

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