Author Topic: Steve's 2hr Emergency Dough using Caputo/KABF  (Read 710 times)

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Offline pythonic

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Steve's 2hr Emergency Dough using Caputo/KABF
« on: April 04, 2011, 12:40:04 AM »
I made my 10th pie tonight using this recipe.  http://www.pizzamaking.com/forum/index.php/topic,2790.msg24104.html#msg24104
I bought some Caputo 00 Tipo Farina Flour today and did a 50/50 blend with KABF and the results were awesome.  I love this forum so much!  Thank you all.  Sorry for the crappy pics, they are from my older cell phone.

« Last Edit: April 04, 2011, 12:43:00 AM by pythonic »
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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Re: Steve's 2hr Emergency Dough using Caputo/KABF
« Reply #1 on: April 04, 2011, 12:58:42 AM »
I had one question for you experienced pizza makers though.  I want to use this same dough and do a 24-48hr cold ferment vs the 2hr room temp rise.  Do i need to decrease the amount of yeast I add to this recipe?


10.7 oz. (by weight) high gluten flour
7.4 oz. (by weight) cold water
3/4 tsp. salt
3/4 tsp. instant dry yeast
If you can dodge a wrench you can dodge a ball.

buceriasdon

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Re: Steve's 2hr Emergency Dough using Caputo/KABF
« Reply #2 on: April 04, 2011, 08:57:45 AM »
Yes, decrease the amount of yeast.


 

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