As a follow up to my recent Caputo experiments as reported at Replies 250-253, at page 13 of at the A16 thread at http://www.pizzamaking.com/forum/index.php/topic,1298.240.html
, I decided today to make a couple of same-day Caputo 00 pizzas based on modifications of the pieguy formulation that I posted at the A16 thread. I made two pizzas, which I will call Pizza A and Pizza B to avoid confusion with those I reported on at the A16 thread. The basic formulation I used was as follows:Modified Same-Day Pieguy Formulation
100%, Caputo 00 Pizzeria flour, 5.61 oz. (159.04 g.), 1 1/4 c. plus 1 t.
59%, Water, 3.31 oz. (93.84 g.), about 3/8 c.
2%, Sea salt, 0.11 oz. (3.12 g.), a bit over 1/2 t.
1.7%, Oil, 0.10 oz. (2.84 g.), a bit over 1/2 t.
0.29%, Instant dry yeast (IDY), 0.016 oz. (0.46 g.), a bit more than 1/8 t. (See comments below)
Total dough weight = 9.15 oz. (259.29 g.) (for 10” pizza)
Thickness factor (TF) = 0.116
The two doughs I made based on the above formulation were not identical. For the dough for Pizza A, I started with water at 123 degrees F in the bowl. When I saw that the water cooled off in the bowl fairly quickly, I upped the temperature of the water for the dough for Pizza B to 135 degree F to compensate for the rapid cooling. I also doubled the amount of yeast (IDY) for Pizza B to 0.032 oz. (a bit less than 1/3 t.).
I also increased the hydration percent in pieguy’s original formulation from 57% to 59%, and I reduced the amount of salt from 2.3% to 2%. What I was hoping to achieve with these changes, together with the warmer water in the case of both pizzas and the additional yeast in the case of Pizza B, was a faster fermentation of the doughs (both at room temperature) so that they would be ready to use in 8 hours, not several days. The two doughs were made an hour apart of each other and were baked an hour apart from each other. Both doughs were kneaded entirely by hand.
The sequencing of ingredients for the two doughs was similar--as follows:
Pizza A: Water (123 degrees F), salt (dissolved in the water), flour and IDY (0.016 oz.) combined, and oil.
Pizza B: Water (135 degrees F), salt (dissolved in the water, flour and IDY (0.032 oz) combined, and oil.
Once made, the two doughs rose at different rates. After a slow start, the dough for Pizza A expanded to about double its original size over the 8-hour period. The dough for Pizza B expanded to about triple its original size over the 8-hour period, with a fairly fast start. Since the dough for Pizza A got off to a slow start, I decided not to punch it down and use the fold technique. To treat the two doughs comparably, I decided not to punch down or use the fold technique for the dough for Pizza B either. It’s possible that a punchdown of the doughs would have helped, but I will reserve that approach for a future experiment.
After 8 hours fermentation time for the two dough balls, they were formed into 10-inch skins, dressed and baked. They were both dressed essentially the same as the pizzas reported on at the abovereferenced post (Replies 250-253) at the A16 thread. This included oiling the rims of the skins and using cold toppings. And both pizzas were both baked in essentially the same manner as previously reported for Pizza #3 at the A16 thread. Specifically, each pizza was baked on a lower pizza stone on the lowest oven rack position for about 3 to 4 minutes and then shifted to a second stone (covered with several tiles) positioned on the second oven rack position from the top, where they each baked for about a minute or two under the broiler and on the superheated second stone and tiles. The broiler had been turned on during the preheating of the oven, and turned back on again when the pizzas were put on the bottom stone. Both stones (and the tiles) were preheated for about an hour at the oven’s maximum temperature (nominally 500-550 degrees F).
The photos below show the finished products. Both pizzas turned out satisfactorily but they were quite different, especially the texture of the crusts. Pizza A had a soft and chewy crust, with a bit of doughiness, whereas Pizza B had a crunchier and slightly crispier crust. Fortunately, neither had a cardboard-like texture, and the coloration of each crust, both top and bottom, was good. And both were tasty. Even with their differences, I would rate the two pizzas equally.
Even though I was satisfied with the results, I believe that the best results are achieved with longer fermentation times as was used, for example, with Pizzas 1-3 as reported at the A16 thread (Replies 250-253). This is consistent with my past experience with same-day room-temperature doughs based on using commercial yeast. To get the best results and get the best textures and flavors takes time. And for optimum results with a Caputo-based dough, it helps to have a high-temperature oven to get the best out of the Caputo flour. However, if time does not permit long fermentation times or close attentiveness to the doughs and their development, the pizzas I made today can be made quickly and without requiring any attention between the time that the doughs are made and the time they are used. At times, that can come in handy.