I hope everyone enjoyed the Da Michele video I posted!
I recently made dough using the Roberto Caporuscio recipe
3.75 pounds Tipo "00" flour
1 liter warm water
0.1 ounce fresh yeast
2.1 ounces salt
Used the hand mixing/kneading method Pizziaolo Pasquale uses, 1 hour bulk fermentation, and a little less than 2 days fermentation at room temperature..
But, I completely misread that the amount of yeast is for "same-day" dough, and this amount of yeast gets your dough ready in 6 hours.. Its actually basically the same recipe as the VPN recipe in there "Disciplinare" which states you should bulk rise 2 hours, and ball rise for 5-6 hours at room temperature.. Which is not the kinda fermentation I was going for at the time... So, close to 2 days, I could tell my dough was over risen and there was huge bubbles forming in my dough, and today which is almost the third day, my balls of dough are like some crazy monster! haha
So for 1700g of flour, I used close to 3g of yeast, which I think isnt good for long fermentation. And I learned that the hard way.. Since the dough is kinda out of the question for pizza right now Im practicing my slapping technique then turning the dough into some delicious garlic knots! YUM!
Unfortunately that happened, but I suppose for a 3 day fermentation I will need to use way less fresh yeast.. But how much is "way less"? Also, the VPN states there should be a 2 hour bulk rise, but Ive read and have been suggested to work with a longer bulk rise, even 24 hours could be necessary which is what Roberto Caporuscio does at Keste (Im sure the recipe he stated isnt the one he actually uses at the restaraunt, considering most pizzerias use the 55Ib bag of caputo..) So some questions...
Longer bulk rise or longer "balled" rise?
How much yeast for a longer fermentation?
I know theres so many variables, and I know the VPN regulations arent a Law, but they are guidelines, and very official guidelines at that; especially for a new pizza maker like myself. The VPN "recipe" matches up with the Roberto Caporuscio recipe and many others very closely, which brings me to the conclusion that due to these people owning "Neapolitan Pizzerias" that needed to be certified by the VPN or APN, they adjusted there recipe to be copasetic with the regulations. And for a restaurant its probably necessary for the dough to be produced so quickly (ex. 6 hours) but I have read that great dough should be fermented for a way longer period of time for the proper hydration of the dough (any many other reasons Im sure).
The next time I make dough I will def experiment with less yeast, but If anyone has a number of how much I should use I would greatly appreciate it for sure!
And next time I will make significantly less dough, since Im just in experiment stages now I dont wanna waste!
Also, Im strongly considering in the next couple months purchasing a WFO for my backyard! I will be doing some intense research into my choice of oven and ever learning as much as I can about the WFO prior to any moves I make, but I am very interested in this oven Omid suggested mehttp://www.fornoclassico.com/forno-piccolo
Its a smaller scale oven that makes one pizza at a time that is somewhat similar to the primavera by forno bravo.
Do you guys think this is a good move for me? Its a cheaper option in terms of what looks like a "higher" quality brick oven, and Im attracted to it because (after Omid pointed it out) has a brick dome which the primavera doesnt.. So for $300 more I can have a hand made brick oven as apposed to one made of all terra-cotta and poured into a mold.
What do you guys think?