Hey Dough Masters,
I am starting a personal quest to become the best at home pizza maker I can be. I have a pizza steel and I can get the surface to 600 degrees. I tried a Neapolitan pizza dough (by kenji) and it turned out pretty good, the crust cracked and seemed dry.
I have sense stumbled upon this very site and found out about Caputo 00 flour. Should I use this kind of flour instead of bakers flour that I have been using?
Any recipes for Neapolitan or NY dough that would win the hearts of my loved ones that eat my pizza that you would be willing to share?
Thanks, I know I sound like a total noob.
I am (the dough calculator scares me!)
Couple of things.
Kenji is not the greatest source when it comes to pizza. He's hit 'n miss at best, although I do enjoy his posts on other food subjects. Some of them are good reads. But my question is why did it turn out good when the crust cracked and was dry? That's not good in my book.
Like Jonas mentioned, ditch the Caputo 00. Not applicable for a home oven.
If you want to become a great pizza maker at home you should get yourself educated and familiar with Baker's percentages and the dough calculator (DC) here on this site.http://www.kingarthurflour.com/professional/bakers-percentage.html
Read, learn from it and try to incorporate this in your daily routine when measuring ingredients. Speaking of measuring, get a good scale such as the MyWeight KD-8000 (Amazon) and start measuring in grams.
That said, pick a generic NY-style recipe from the recipe page or one such as this:http://www.pmq.com/Recipe-Bank/New-York-Style-Pizza-Dough
Plug the numbers (percentages) into the dough calculator and set the thickness factor at 0.085 or, for a 12" pie, to 340 grams. I'd start with a hydration (water content) of 60%, then scale up or down depending on your oven's performance. Lighter, crunchier crust = more water. Denser crust = less water. Dont worry too much in the beginning about the other ingredients. Like Robert Rodriguez, the movie director, said in his 10-minute cooking school videos...take one dish you really like and cook it over and over until you get really good at it.
Same goes for pizza dough. Pick a dough recipe and make it over and over again until you're really good at it and know its intricacies. Experiment with different oven temps, some higher, some lower and see how your dough handles those. My starting point with temps would be about 500 - 525 F.
I'm not a fan of pizza steels. At all.
I know it works for others which is great. For me, not so much. Buy a good, reliable high-quality pizza stone as well and compare the bakes on both surfaces. Also, invest in the right equipment such as wooden and metal peels, ladles, screens, pizza trays and perhaps dough boxes but a half-sheet cookie pan should work just fine to hold and retard a dough.
Here's a formula I just ran through the DC and should get you started. Like Jonas mentioned, get some Bread flour instead of the 00.
|416.87 g | 14.7 oz | 0.92 lbs|
250.12 g | 8.82 oz | 0.55 lbs
1.04 g | 0.04 oz | 0 lbs | 0.35 tsp | 0.12 tbsp
6.25 g | 0.22 oz | 0.01 lbs | 1.12 tsp | 0.37 tbsp
4.17 g | 0.15 oz | 0.01 lbs | 0.93 tsp | 0.31 tbsp
8.34 g | 0.29 oz | 0.02 lbs | 2.09 tsp | 0.7 tbsp
686.8 g | 24.23 oz | 1.51 lbs | TF = N/A
343.4 g | 12.11 oz | 0.76 lbs
I hope, I was able to help a bit. Good luck and I'm looking forward to seeing your results in the future.