Author Topic: How I make my NP dough  (Read 43392 times)

0 Members and 2 Guests are viewing this topic.

Offline tinroofrusted

  • Supporting Member
  • *
  • Posts: 1120
  • Location: OC, CA
  • Experimenting....
Re: How I make my NP dough
« Reply #120 on: April 29, 2014, 02:37:03 PM »
Guys, I'm "drinking from a fire hose" here, trying to read as much as I can that will allow me to try my first Caputo 00 dough. I see a lot of reference to keeping the dough at 65F…that's not a temperature any normal home can reach or maintain easily. If I keep the dough in the refrigerator, it's too cold. Keeping it on the counter is closer to 70 F…Ideas?

Also, the amount of starter seems REALLY small…for two dough balls (280g each) it's looks like barely a teaspoon full. I have an active starter that I use frequently to bake bread, but can't imagine a teaspoon of the stuff will do much leavening. What am I missing?


Have a look here:  http://www.pizzamaking.com/forum/index.php/topic,14356.0.html


Offline anverc

  • Supporting Member
  • *
  • Posts: 111
  • Location: Albany, NY
  • gameplay engineer / pizza maker
    • sourdough utility app
Re: How I make my NP dough
« Reply #121 on: April 29, 2014, 02:46:37 PM »
Also, the amount of starter seems REALLY small…for two dough balls (280g each) it's looks like barely a teaspoon full. I have an active starter that I use frequently to bake bread, but can't imagine a teaspoon of the stuff will do much leavening. What am I missing?


that's right.  that tiny amount of starter is a mass of flour, water, and lots of really active yeast.  that yeast will colonize and start consuming your doughball as soon as you start mixing it, and the population explodes exponentially - one yeast will divide to become two, then the next division you've got four, then the next eight, etc.  The longer you wait the faster the population grows and the more mouths there are to feed.  If you're going to allow it to sit at 65F for 48 hours (for instance), that's a pretty good amount of time for eating and multiplying! if you start with too many mouths to begin with, you're going to run out of food really fast.  Think about how fast your starter reacts once you've fed it for the last time (the feeding that gets it super active), it doubles volume in just a couple of hours, right?  The small amount you use, and the exponential growth is also why you don't see a lot of activity after the first 24 hours but as you approach the end it takes off.  Go check out all the work txcraig1 has been doing: http://www.pizzamaking.com/forum/index.php?topic=22649.0  You can use his data and charts (or my app, or the google spreadsheet in that thread) to predict how much starter you need, or how much time you need to get the job done.
« Last Edit: April 29, 2014, 02:52:22 PM by anverc »
i'm making a pizza utility app.  check it out and give suggestions! http://www.pizzamaking.com/forum/index.php?topic=30444.0

Offline flyhigh123

  • Registered User
  • Posts: 38
  • Location: United States
  • I Love Pizza!
Re: How I make my NP dough
« Reply #122 on: April 29, 2014, 03:08:48 PM »
Hey Craig,

I just wanted to let you know that your dough recipe has turned out really great! It's pretty much amazing. I need to post some pics, but the chew on the crust is amazing with the crisp bottom....

I have bumped up the dough weight to around 310. I feel that the pizza is a little too thin for my taste. I'm also going to try 330 as well.

One question, how much sauce does the pizza normally take, from a real pizzeria? I think i'm a bit sauce heavy....

Online TXCraig1

  • Registered User
  • Posts: 11634
  • Location: Houston, TX
Re: How I make my NP dough
« Reply #123 on: April 29, 2014, 10:38:15 PM »
Also, the amount of starter seems REALLY small…for two dough balls (280g each) it's looks like barely a teaspoon full. I have an active starter that I use frequently to bake bread, but can't imagine a teaspoon of the stuff will do much leavening. What am I missing?

Time.
I love pigs. They convert vegetables into bacon.

Online TXCraig1

  • Registered User
  • Posts: 11634
  • Location: Houston, TX
Re: How I make my NP dough
« Reply #124 on: April 29, 2014, 10:41:26 PM »
Hey Craig,

I just wanted to let you know that your dough recipe has turned out really great! It's pretty much amazing. I need to post some pics, but the chew on the crust is amazing with the crisp bottom....

I have bumped up the dough weight to around 310. I feel that the pizza is a little too thin for my taste. I'm also going to try 330 as well.

One question, how much sauce does the pizza normally take, from a real pizzeria? I think i'm a bit sauce heavy....

I'm glad it worked well for you. Thanks for letting me know. I've never measured how much sauce I use. It's not a lot. 1/4 -1/3 cup maybe?
I love pigs. They convert vegetables into bacon.

Offline lifevicarious

  • Registered User
  • Posts: 13
Re: How I make my NP dough
« Reply #125 on: May 13, 2014, 05:22:58 PM »
Hey Craig,

Made a few pizzas in my life, but a bit removed, and haven't really used Caputo 00 before. Anyway, recently got the BS and now trying to follow your recipe by the letter to make my dough. My problem is that after mixing in a KA, kneading, and four rounds of folding, the dough is still in the "rough" stage. Do I simply keep folding / resting until it gets to the smooth stage?

Thanks in advance!

Christian

Offline lifevicarious

  • Registered User
  • Posts: 13
Re: How I make my NP dough
« Reply #126 on: May 13, 2014, 05:51:49 PM »
Well I guess I answered my own question. I just kept up with periods of folding followed by periods of rest, and after a few rounds, i finally achieved the smooth texture I was looking for. We'll see how they end up in 48 hours.

Online TXCraig1

  • Registered User
  • Posts: 11634
  • Location: Houston, TX
Re: How I make my NP dough
« Reply #127 on: May 13, 2014, 10:48:30 PM »
Well I guess I answered my own question. I just kept up with periods of folding followed by periods of rest, and after a few rounds, i finally achieved the smooth texture I was looking for. We'll see how they end up in 48 hours.

Very good. Glad to hear it. I usually employ 2-3 rests and to get beautiful, smooth dough.
I love pigs. They convert vegetables into bacon.

Offline dbarneschi

  • Registered User
  • Posts: 83
  • Age: 36
  • Location: Cambridge, MA
Re: How I make my NP dough
« Reply #128 on: June 01, 2014, 11:41:08 PM »
Hi Craig,

I'm going to be making 24 dough balls for a pizza party this Saturday. I love your dough recipe and was wondering what mods I should make to it to scale it up effectively. For example, I don't think I can use the "slap and fold" technique on a lump of dough that contains 24 dough balls. Do I need to do 3 or 4 separate batches? Also, I should note that I don't have a dough mixer.

Thanks!
Damian

Online TXCraig1

  • Registered User
  • Posts: 11634
  • Location: Houston, TX
Re: How I make my NP dough
« Reply #129 on: June 02, 2014, 08:28:50 AM »
Hi Craig,

I'm going to be making 24 dough balls for a pizza party this Saturday. I love your dough recipe and was wondering what mods I should make to it to scale it up effectively. For example, I don't think I can use the "slap and fold" technique on a lump of dough that contains 24 dough balls. Do I need to do 3 or 4 separate batches? Also, I should note that I don't have a dough mixer.

Thanks!
Damian

I don't see a problem making that much dough at one time if you have a large enough bowl. If you're worried about it, make 2 batches. I do 12 ball batches regularly.
I love pigs. They convert vegetables into bacon.


Offline Michael130207

  • Supporting Member
  • *
  • Posts: 138
  • Location: Maryland
Re: How I make my NP dough
« Reply #130 on: June 02, 2014, 01:00:50 PM »
Hi Craig,

I'm going to be making 24 dough balls for a pizza party this Saturday. I love your dough recipe and was wondering what mods I should make to it to scale it up effectively. For example, I don't think I can use the "slap and fold" technique on a lump of dough that contains 24 dough balls. Do I need to do 3 or 4 separate batches? Also, I should note that I don't have a dough mixer.

Thanks!
Damian

I discovered Ken Forkish's book on the forum and since then my mixer has been gathering dust. This past weekend I hand mixed a 5 kg batch using the stretch and fold technique for the first time. It was surprisingly easy. Using a Cambro 12 qt. container purchased on Amazon, I mixed, folded, and bulk rose the dough.  Making the dough in one batch and using one container was easier, quicker, and more consistent for me than running multiple batches through my 5 quart mixer.

Love that container, lots of good uses for it!
Michael

Offline Totti

  • Supporting Member
  • *
  • Posts: 150
  • Location: Melbourne, Australia
  • I Love Pizza!
Re: How I make my NP dough
« Reply #131 on: June 05, 2014, 01:51:19 AM »
FWIW, I had a chat to a good friend of Gino Sorbillo's today. I know Craig as come under question on occasion for his mixing of culture into salted brine and not adding flour before hand. This guy said its a well kept secret among Napoletani that they don't generally share, but they will almost always add their mother dough to salted brine, stirring it in and adding flour within a minute.. Even though they let on like you're not supposed to do that, its part of their secret.

He also said most of them use cultures, even if their "recipe" uses Lievito di Birra..

I know Craig doesn't need any qualification to his methods, but its good to have them endorsed by a Naples Pizza Local.

This bloke moved from the Spanish Quarter of Naples and went on to make pizza in Auckland for 10 years before moving to Melbourne.

Offline kiwipete

  • Supporting Member
  • *
  • Posts: 237
  • Location: New Zealand
  • I Love Pizza!
Re: How I make my NP dough
« Reply #132 on: June 05, 2014, 02:55:47 AM »
This bloke moved from the Spanish Quarter of Naples and went on to make pizza in Auckland for 10 years before moving to Melbourne.

Being an Aucklander myself, are you able to say where he worked in Auckland? Or what his name is?

Offline Totti

  • Supporting Member
  • *
  • Posts: 150
  • Location: Melbourne, Australia
  • I Love Pizza!
Re: How I make my NP dough
« Reply #133 on: June 05, 2014, 03:35:04 AM »
Being an Aucklander myself, are you able to say where he worked in Auckland? Or what his name is?

His name is Alessandro, I believe his pizza restaurant was called That's Amore? I could be wrong.