Thanks John. So.. As for my experiment. I have the data, but unfortunately my pizza stone cracked and I need to save money up for my WFO I plan to get in early march. So I need to cut back on my spending money and I will start selling some useless stuff in my house to get some extra cash in my pockets. Basically, I will just explain my experiment and Im sure most of you will understand. So.. For 500g of flour I used .5g of fresh yeast. A Bulk ferment of about 23 hours and a balled ferment of 4 hours. It seemed to be good timing and the temperature in my house was steady the whole time. The dough was 62% hydration which is the highest I ever worked with and it was very difficult for me..
So I am wondering if I should keep working with dough that has this much hydration, or should I cut back? My plans arent to be cooking many pizzas, since my stone cracked Im just focusing on practicing making dough. I have read that Da Michele is rumored to use 64.5% hydration, which is quite high in terms of what I have worked with. I will work on a 60% hydration batch soon and see how that feels. Ive worked with 59% hydration a couple times, so Im sure it wont feel much different for 60%. I noticed that even using a small amount of yeast (.5g = 1%) my dough was still filled with bubbles when I went to push it out. Actually some huge bubbles. When I pushed out my dough to make the cornicione, the bubbles were really visible and when I did the slap and stretch the bubbles got even bigger around the edges.. I didnt understant. My cornicione had nice crumb and it was very airy, but the bubbles were way too big, and when you see guys push out the dough, it barely looks like they make a rim around the pizza, it just looks completely flat and the areas that dont have sauce puff up.. I am somewhat confused about this and I will investigate further. From this experiment, I am thinking that this amount of ferment time is good because my dough was super soft. I am not sure if that had to deal with the high hydration or how I kneaded it or the ambient temperature, but it was nice, besides the huge air bubbles.
I will make a batch of dough tomorrow as follows.
500g Caputo 00 Pizza Farina
300g (60%) H20 (Tap between 68-72f)
14g Salt (2.8%)
.20g Fresh Yeast
The 500g datum point gives me 3 balls around 250-270g each, so I like this number for tests. I will be using 60% hydration for reasons I stated above. I am bringing my salt percentage up a little because I read it controls yeast activity, and thats something Im having a little issue with. And I am going down from .50g to .20g of fresh yeast to see the differences it makes with the same ambient temperature and fermentation times. I like the 20-24 hour bulk fermentation time, and I like the short balled time because it works for me in terms of the bake. I can make the dough and around the same time next day ball it up and it will be ready in time for dinner a couple hours later. As for my differences in the 4 hour balled dough to the 16 hour balled dough, it was very unnoticeable besides maybe the longer balled dough was easier to push out. But, even being 40 hours of fermentation, it was not over fermented and didnt have any huge bubbles popping out of the balls of dough like my last batch that had 3g of fresh yeast and even my batch with 1g of fresh yeast reacted in a similar way when it hit that fermentation time.
I stumbled upon a really interesting video of Enzo Coccia making dough, its a different technique then I usually see. But, its interesting indeed. Here's the link.
Here's a website that has his method in text. And Im pretty sure it matches up with the one he uses in the video.http://www.woodstone-corp.com/cooking_naples_style_dough.htm
Water (Semi-warm 75-80°F) 1 liter 34 oz 53%
Yeast (Compressed Cake) 5g 0.2 oz 0.3%
Sea Salt 50g 1.8 oz 2.8%
Caputo Flour (High quality protein) 1.8 kg 4 lbs 100%
Yields: 14 Dough Balls / 200g / 7 oz
He uses a lot of yeast. Doesnt have a bulk fermentation, basically he balls right after he finishes kneading and his dough is ready in 4-8 hours. And watching his kneading technique, it doesnt seem as if he is trapping any air into his dough (Im aware videos and pictures are deceiving) but he is very rough with his dough, even in the instructions he says to slam the dough against the table and even in the video you can see him doing this at the 5 min mark. It seems as if he is doing a bunch of things I normally have not seen; like dissolving the yeast into the salt water before adding flour, which I know wont do a whole lot especially to commercial cake yeast, but still.. Not something I normally see.
So how do you guys feel about Enzo's dough video and how he prepares it? What comments do you have towards it; negative or positive?
Have any of you ate pizza Enzo has made? Why is his technique so different from everyone else's?
I am interested in giving some of what he does a try, but it will be something i would love to hear from you guys first before I do so!
I will post some pictures of the end of my experiment, but as I said, the pizza stone broke, so no bakes for me
The first picture is my new Sicilian Sea Salt, then the bulk dough in different stages, balled, and then my dough before dressing!