Author Topic: Caputo based Pizza trying to be made in a deck oven  (Read 10609 times)

0 Members and 1 Guest are viewing this topic.

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #40 on: January 17, 2012, 09:34:10 PM »
Norma
Always working and looking for new information!


Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #41 on: January 17, 2012, 09:35:42 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #42 on: January 17, 2012, 09:37:16 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #43 on: January 17, 2012, 09:38:19 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #44 on: January 17, 2012, 09:39:29 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #45 on: January 17, 2012, 09:40:29 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #46 on: January 17, 2012, 09:41:45 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #47 on: January 17, 2012, 09:43:26 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #48 on: January 17, 2012, 09:44:52 PM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #49 on: January 17, 2012, 09:45:38 PM »
Norma
Always working and looking for new information!


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22151
  • Location: Texas
  • Always learning
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #50 on: January 17, 2012, 10:02:02 PM »
Norma,

Congratulations. You did a terrific job.

Did the dry egg, molasses and malt powder carry through to the dough in terms of color and, ultimately, to the finished crumb?

With respect to replacing the Caputo 00 flour with other flours, you are unlikely to replicate the 00 flour with such blends. However, you might be able to get the softness of the Caputo flour. When I played around with Caputo substitutes, even before I got my hands on the Caputo flour, I tried different combinations of cake flour and pastry flour and all-purpose flour and bread flour. At the time, the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/ didn't even exist so that I could calculate the final protein content of the blends. If you do a search using my forum name and keywords based on cake flour and pastry flour, you should find quite a few posts. You should also use "Pamela Sheldon Johns" as a search term since I often mentioned her name in my posts because she wrote a book on Neapolitan pizza that included a recipe for a 00 clone dough. She also wrote articles on the same subject for various food magazines.

Peter

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #51 on: January 17, 2012, 11:34:42 PM »
Norma,

Congratulations. You did a terrific job.

Did the dry egg, molasses and malt powder carry through to the dough in terms of color and, ultimately, to the finished crumb?

With respect to replacing the Caputo 00 flour with other flours, you are unlikely to replicate the 00 flour with such blends. However, you might be able to get the softness of the Caputo flour. When I played around with Caputo substitutes, even before I got my hands on the Caputo flour, I tried different combinations of cake flour and pastry flour and all-purpose flour and bread flour. At the time, the Mixed Mass Percentage Calculator at http://foodsim.unclesalmon.com/ didn't even exist so that I could calculate the final protein content of the blends. If you do a search using my forum name and keywords based on cake flour and pastry flour, you should find quite a few posts. You should also use "Pamela Sheldon Johns" as a search term since I often mentioned her name in my posts because she wrote a book on Neapolitan pizza that included a recipe for a 00 clone dough. She also wrote articles on the same subject for various food magazines.

Peter

Peter,

Thanks so much for the compliment!  :)

The dry egg, molasses, and malt powder did carry though to the dough and crumb in terms of color, at least in my opinion.  The rim looked something like a MM dough but lighter in color.  The one reason I decided to try molasses to make the rim moister and darker in color was from the MM thread.  Do you think the reason the crumb became moister and more airy was from the molasses, even if added in a small amount?

I will do a search using the keywords you posted.  I forgot the Mixed Mass Percentage Calculator didnít exist when you were trying different combinations. 

Thanks for your help!

Norma
Always working and looking for new information!

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22151
  • Location: Texas
  • Always learning
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #52 on: January 18, 2012, 08:45:13 AM »
The dry egg, molasses, and malt powder did carry though to the dough and crumb in terms of color, at least in my opinion.  The rim looked something like a MM dough but lighter in color.  The one reason I decided to try molasses to make the rim moister and darker in color was from the MM thread.  Do you think the reason the crumb became moister and more airy was from the molasses, even if added in a small amount?

Norma,

I don't know if it is possible to isolate one ingredient as the reason for the increased moistness of the crumb although no doubt the molasses and the malt and possibly the egg contributed to the darker color of the crust. Also, you used a decent formula hydration (60%) to begin with, and the sugar, molasses and malt are all hygroscopic substances that attract and help keep moisture in the dough from evaporating during baking. The large amount of oil also helps reduce the rate of evaporation of the water in the dough during baking so that more of it is available to contribute to moistness in the crumb. So, I would say that it was perhaps a combination of all of the above factors.

Peter

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #53 on: January 18, 2012, 10:33:01 AM »
Norma,

I don't know if it is possible to isolate one ingredient as the reason for the increased moistness of the crumb although no doubt the molasses and the malt and possibly the egg contributed to the darker color of the crust. Also, you used a decent formula hydration (60%) to begin with, and the sugar, molasses and malt are all hygroscopic substances that attract and help keep moisture in the dough from evaporating during baking. The large amount of oil also helps reduce the rate of evaporation of the water in the dough during baking so that more of it is available to contribute to moistness in the crumb. So, I would say that it was perhaps a combination of all of the above factors.

Peter


Peter,

Thanks for your thoughts about isolating just one ingreident being the reason for increased moistness of the crumb.  I can understand now that it probably was the combination of ingredients that helped.

Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #54 on: January 29, 2012, 10:26:13 AM »
I mixed another dough this morning to be tried Tuesday in the deck oven.  This time I change the flour to AP and cake flour.  I kept the hydration, sugar, oil, molasses, Dry Malt, and Dried Eggs the same amount of grams I used for my last attempt.  I did add a couple of other ingredients this time.  I added sweet dried buttermilk at 3 grams and also added baked dried gluten at 6 grams.  I added the baked dried gluten because since it still tastes nice and nutty and is crunchy it seems like it is still good to me, and I wanted to see if there is anyway baked gluten can be incorporated into a pizza dough come HOHW.  :-D I ground up 3 grams of my MM clone baked gluten and 3 grams of the MM baked gluten.  I showed pictures of the wet-gluten which was then baked wet gluten at Reply 1100 http://www.pizzamaking.com/forum/index.php/topic,3940.msg168387.html#msg168387 I used my spice and nut grinder to grind up the baked gluten.

The dough came together well, with tiny flecks of baked gluten in the dough.  I have no ideas how the pizza will do when baked though, or even if it will brown.  I am also not sure about trying the AP and cake flour instead of Caputo.

Norma
« Last Edit: January 29, 2012, 10:32:26 AM by norma427 »
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #55 on: January 29, 2012, 10:28:23 AM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #56 on: January 29, 2012, 10:29:04 AM »
Norma
Always working and looking for new information!

Online norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 22201
  • Location: Lancaster County, Pa.
    • learningknowledgetomakepizza
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #57 on: January 29, 2012, 05:40:25 PM »
The dough ball has been fermenting at room temperature all day and seems to be fermenting some.  I just hope my cake yeast was okay.  :-\ It was outdated and stored in my refrigerator, but it still smelled and looked the same.

Norma
Always working and looking for new information!

Offline TXCraig1

  • Registered User
  • Posts: 12836
  • Location: Houston, TX
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #58 on: January 29, 2012, 06:25:14 PM »
Closing in on Frankenpizza?
Pizza is not bread.

Offline TXCraig1

  • Registered User
  • Posts: 12836
  • Location: Houston, TX
Re: Caputo based Pizza trying to be made in a deck oven
« Reply #59 on: January 29, 2012, 06:27:10 PM »
If it doesn't rise, try zapping it with some electricity.  :-D
Pizza is not bread.


 

pizzapan