Author Topic: Lehmann NY Dough using Caputo "00" Pizza flour  (Read 2351 times)

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Offline mikedavid

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Lehmann NY Dough using Caputo "00" Pizza flour
« on: April 03, 2011, 02:40:46 PM »
Went to the wholesaler and got the blue bag flour. Here's proof:

http://i146.photobucket.com/albums/r261/mikedavid00/bca0286d.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/468d87c0.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/0e2942e6.jpg

Here is the recipe I got from here:
http://www.pizzamaking.com/forum/index.php/topic,576.msg41054/topicseen.html#msg41054

I read more and adjusted a tad bit for a thickness factor of .11 and 58% hydration. Here is my revision for 3 dough balls each for a 15 inch pizza (really 14" but said 15% for compensation factors)

Flour (100%):
Water (58%):
IDY (1%):
Salt (2%):
Oil (5%):
Total (166%):
Single Ball:
995.94 g  |  35.13 oz | 2.2 lbs | ~6.5 cups
577.64 g  |  20.38 oz | 1.27 lbs | ~2.66 cups
9.96 g | 0.35 oz | 0.02 lbs | 3.31 tsp | 1.1 tbsp
19.92 g | 0.7 oz | 0.04 lbs | 3.57 tsp | 1.19 tbsp
49.8 g | 1.76 oz | 0.11 lbs | 11.07 tsp | 3.69 tbsp
1653.25 g | 58.32 oz | 3.64 lbs | TF = 0.11
551.08 g | 19.44 oz | 1.21 lbs

-Take out mixing bowl from kitchen aid.
-Add water, flour, salt, yeast and mix with dough hook for 2 min or so.
-Add oil slowely
-Mix for 10 min on low.
-Take dough out, break into 3 even sized balls.
-mix each ball for around 7 min or until it passes the window PAIN test:
<a href="http://www.youtube.com/watch?v=-BhVPgllLW8&amp;t=8m45s" target="_blank" class="aeva_link bbc_link new_win">http://www.youtube.com/watch?v=-BhVPgllLW8&amp;t=8m45s</a>

-Place dough in bowl, lightly oil the top with a kleenex, and place that dough in a grocery store bag and tie it shut. Put in the oven. Old school style all the way.
-Wait 24 hours. Dough should smell strong compared to a fridge ferment. Cold robs the dough of flavor when the yeast takes action as compared to warmth.

Any predictions on how it will come out? Should be out of oven in 4-5 hours from now..


« Last Edit: April 03, 2011, 02:47:01 PM by mikedavid »


Offline mikedavid

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #1 on: April 03, 2011, 09:07:12 PM »
Results are in.

Very, very thin crispy line at bottom of crust.

Crust seems to resist 'browning'.

Out skin is very crispy.

Excellent crust. Needs more yeast flavor though. All in all the recipe worked!!

http://i146.photobucket.com/albums/r261/mikedavid00/6fec9fe4.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/b9130343.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/6cddc72e.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/de2e1211.jpg

http://i146.photobucket.com/albums/r261/mikedavid00/643f6c94.jpg

Proofs in the pudding.


Offline Pete-zza

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #2 on: April 03, 2011, 09:42:37 PM »
mikedavid,

Very nice job.

Can you describe the bake protocol for your pizza (i.e., type of oven, bake temperature, bake time, oven rack position, type of carrier such as stone, pan or disk)?

Peter

Offline mikedavid

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #3 on: April 04, 2011, 12:02:00 AM »
Ola.. Hey can you suggest who I can speak to about allowing [img] tags like the other forums?

It's ALL about technique for the final pie to look how it does.

Ok the pic of my oven is here:

http://i146.photobucket.com/albums/r261/mikedavid00/c02bd58d.jpg

This method was used through a lot of reading.

The idea is to build an oven within an oven.

I use non galzed terracotta tiles near the middle rack and directly on the bottom of the oven. I have a new fangled oven where the burners are below the sheet metal inside the oven. Alton Brown recommended this method.

Ontop of the tiles at the very bottom, I use TWO pizza stones on top of each other. These take 40 minutes or so to get to 600 (the bottom will rise above 600 if you use the oven within an oven method.

The pizza needs to go on bare skin on the pizza stones. It needs to be checked after a minute. Especially when using regular bread dough. The caputo handles the heat it much better.

After 2 minutes TAKE IT OUT!

Put it on a screen tray or another tray.

Put it back in.

Let it cook for another 3-5 minutes.

When making the pizza, PUT THE CHEESE ON COLD from fridge, and the peperoni on at room temp.

Oil the crust with oil. It seems to get more golden that way.

You will get a very, very thin, yet CRISP membrane around all the crust. You will hear a small crunch when you bite in, yet the inside it cotton candy. We need those insides to get a more stinky odour and that's what I'll be working on in the future as I play with different yeasts. I'm not a fan at all of the yeast I'm using. I just used IDY and do not like the results. Warm fermenting provided much more flavor though than the last batch. When I opened my oven for fermenting, I could smell the sour dough smell. I need it to be more extreme though.

I would consider my recipe to be the holy grail for Lehmann Caputo "00" Pizza. I'm not braging, but I cannot improve on this. You just have to cook it right.

I have a hunch though, that 1/4 bread flour mix with Caputo would be the perfect mix for my home oven.

I'm telling you, I wish you could see that extremely thin, crisp layer at the bottom. Paper thin.

Look at the pics and you will see this layer almost like paper thickness at the bottom. That was the crispy membrane that held up the pizza which I believe was the Caputo at work. I wish you could have tasted it. Also look at my toppings. Look at how the cheese did NOT separate from the oil. Put that cheese on the pizza as fridge cold as you can and ensure they are a thick shred.

Facts are, aside from flavor of the actual dough (you know my problem with the lack of flavor), I do believe this will become a holy grail dough recipe when I get the dough flavor under control and tinker with adding some bread flour.

Ask any more questions I'd be glad to answer them :)


« Last Edit: April 04, 2011, 12:14:15 AM by mikedavid »

Offline Pete-zza

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Offline mikedavid

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #5 on: April 04, 2011, 12:46:08 AM »
mikedavid,

See http://www.pizzamaking.com/forum/index.php/topic,2433.msg21151/topicseen.html#msg21151.

Peter



I'll ask him about allowing the tags again. What he's talking about was an issue in the early 2000's. With our mobile devices we can auto upload all pics directly to photobucket et al. In this day and age, photobucket encourages img tags, embedding, etc. that's why I'm able to take so many pics and video so easy.

Every other forum I'm a member of allows img tags. It's really getting in the way of my posts when I'm trying to post step by step things and cannot include img's inline in my post.

Online scott123

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #6 on: April 04, 2011, 02:33:27 AM »
There's also this:

http://www.pizzamaking.com/forum/index.php/topic,792.msg7205.html#msg7205

Quote
But, I do have one small request. When you post a picture to the site, please consider "attaching" the picture(s) to your posts instead of using hyperlinks to pictures on other servers. When you use the "Attach:" feature, you are actually uploading the picture to this website which ensures that the picture will always be here and will load quickly (and won't steal bandwidth from an unsuspecting website.)


Due to the educational nature of this site, avoiding dead photo links by turning off img tags and encouraging members to attach/upload their photos is a good idea.

That being said, I would like to be able to attach images AND display those attached images inline, rather than at the end of the post.

Offline mikedavid

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #7 on: April 04, 2011, 12:03:11 PM »
There's also this:

http://www.pizzamaking.com/forum/index.php/topic,792.msg7205.html#msg7205

Due to the educational nature of this site, avoiding dead photo links by turning off img tags and encouraging members to attach/upload their photos is a good idea.

That being said, I would like to be able to attach images AND display those attached images inline, rather than at the end of the post.


I agree it's a good idea, but that rational can be made for any forum. Also, lots of things are good idea's and we need to be realistic and practical with all this. All of your next phone purchases are going to be devices to auto upload to picture sites right from the phone so it's the future. Attaching images will become more rare.

Also the site is less pleasing to look at because we cannot put in img tags (like every other forum) so it's not rational or logical to do so here. I could see how in the early 2000's, but not anymore as if a remote website doesn't want their pic linked to, they can now easily stop the sharing.

It just really holds back my posting ability when i can't put in img tags like on the other forums. It's odd because doing that saves bandwidth and is encouraged on other sites.

Offline Pete-zza

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Re: Lehmann NY Dough using Caputo "00" Pizza flour
« Reply #8 on: April 12, 2011, 09:28:43 PM »
mikedavid,

Maybe you've already seen this, but Tom liked your pizza: http://thinktank.pmq.com/viewtopic.php?f=6&t=10197#p70092.

Peter