No WFO: What can I do with 00 flour?

[ogdred]

I have a couple of bags of Caputo 00 wheat flour that I understand doesn't work too well in a standard electric oven. (My oven peaks at 500, and I can get a stone up to 550, but that's the limit.)

Right now, it's just taking up space in my pantry, so I would like to figure out a way to use it up. Does anyone have any suggestions for dough recipes that work decently in my oven? I can mix with other doughs if necessary...

[dellavecchia]

Try a higher hydration pan pizza, adding up to 3% oil and 1% sugar into the formula. Then oil the pan when it goes in. You will get a nicely brown crust on the bottom, and if you spread your toppings all the way to the edge you won't need to worry about top heat browning.

Here is a recipe to get you started:

http://www.pizzamaking.com/forum/index.php/topic,17168.msg172448.html#msg172448

John

[ogdred]

Thanks for the suggestion. Just to make sure I understand you are suggesting just a 1-1 substitution of the Caputo for the KA flour in this recipe?

100% Flour (King Arthur Bread Flour)
62% Water (room temp)
.4% IDY
2.5% salt
3% oil
1% sugar

TF: 0.18

[dellavecchia]

Thanks for the suggestion. Just to make sure I understand you are suggesting just a 1-1 substitution of the Caputo for the KA flour in this recipe?

Correct. The protein level of Caputo is remarkably close to KABF. The differences are huge from there, but at least you know you have something to work with in regards gluten.

John

[Tory]

I have a couple of bags of Caputo 00 wheat flour that I understand doesn't work too well in a standard electric oven. (My oven peaks at 500, and I can get a stone up to 550, but that's the limit.)

Right now, it's just taking up space in my pantry, so I would like to figure out a way to use it up. Does anyone have any suggestions for dough recipes that work decently in my oven? I can mix with other doughs if necessary...

I'd like to suggest that if you use a pizza stone, that's best. Also, what I tried last week and it worked very nice was to put the stone on the top shelf, cook the pizza for about four or five minutes, and then turned on the top broiler for a couple minutes. The top broiler really gave a nice char to the crust and finished cooking the pizza as though it were in a WFO.  Just keep an eye on it because it can go from 'nicely cooked' to "scorched' very quickly.

Also, I didn't use a pan, I just used parchment paper until it was time to turn the pizza around (the broiler in my oven doesn't cook evenly from front to rear). After I turned the pizza, I also removed the parchment paper. That helped cook the bottom of the pizza pretty nicely.

[Tory]

Thanks for the suggestion. Just to make sure I understand you are suggesting just a 1-1 substitution of the Caputo for the KA flour in this recipe?

100% Flour (King Arthur Bread Flour)
62% Water (room temp)
.4% IDY
2.5% salt
3% oil
1% sugar

TF: 0.18

I'm sort of confused by this. Isn't the whole point of this post to figure out how to use the 00 flour?  How is substituting 00 flour with KABF going to use the 00 flour?

[norma427]

I don’t know if this will help at all in trying to use Caputo flour and other combinations in a home oven, but these are some experiments I did in my deck oven that is about 525 degrees F. http://www.pizzamaking.com/forum/index.php/topic,17128.0.html  I did combine different ingredients with Caputo.  There are also posts by Peter on this thread that are helpful, if you anyone is interested.  I want to get back to those experiments at some point in time.

Norma 

[Bill 001]

I'm sort of confused by this. Isn't the whole point of this post to figure out how to use the 00 flour?  How is substituting 00 flour with KABF going to use the 00 flour?

I think you have it backwards.  John is suggesting that ogdred substitute 00 flour for the KABF (in John's recipe).

[Chicago Bob]

I'm sort of confused by this. Isn't the whole point of this post to figure out how to use the 00 flour?  How is substituting 00 flour with KABF going to use the 00 flour?

??

[ogdred]

Try a higher hydration pan pizza, adding up to 3% oil and 1% sugar into the formula. Then oil the pan when it goes in. You will get a nicely brown crust on the bottom, and if you spread your toppings all the way to the edge you won't need to worry about top heat browning.

I had a try with a pan pizza. I tried initially using my usual recipe for AP flour (hydration 67%, yeast 0.4%, salt 2%, honey 2%, TF 0.085), but the resulting dough was too wet. Just added dough back in until it felt right. Tried to do a room temperature fermentation. But the dough tripled in just a few hours due to our recent heat wave.

So, threw it into a pan, sliced mozzarella on the crust, drained San Marzanos then a layer of parmesan, and cooked for 16 minutes at 450. The result was good, but frankly reminded me of Pizza Hut.

I'll plan out my next attempts a bit better...

[NickM12579]

I have made some decent pies with 00, but I had to use a cast iron pizza pan.  I primarily use 00 for fresh pasta.

[ogdred]

I was thinking of trying a skillet-broiler pizza in my cast iron as well -- probably after I have digested Norma's thread and tried one of those.

Are you saying you use '00' pizza flour for pasta, or '00' semolina? I haven't been thrilled with any of the homemade white (AP) flour pasta I've made, in comparison to the '00' semolina, which has a better colour and bite. (I have done much less experimenting with pasta than with pizza, as my first home-made pasta seemed almost perfect, and pizza demanding much more experimentation...)