Mixing durum&Tipo-00

[Morgan]

Just made dough mixing durum and tipo-00 flours. Never tested before, is it bad idea or can i look forward some good pizza

Im using home oven and there is a problems using only tipo-00 flours. Dough isnt browning or baking fast enough.
I was thinking that i mix durum flours that give good browning, maybe this will help ? Not shure tough.

Added 10gr of sugar what i usually dont ever do, is there a big difference when using sugar on dough ?

Usually work with 65% hydration, but maybe it is also to much for home oven so i changed the hydration down to about 58-60%.

Flour (100%) 300gr durum and 200gr tipo-00: Water (58%): ADY (0.5%): Salt (1.5%): Sugar (2%): Total (162%): Single Ball:

493.83 g  |  17.42 oz | 1.09 lbs 286.42 g  |  10.1 oz | 0.63 lbs 2.47 g | 0.09 oz | 0.01 lbs | 0.65 tsp | 0.22 tbsp 7.41 g | 0.26 oz | 0.02 lbs | 1.33 tsp | 0.44 tbsp 9.88 g | 0.35 oz | 0.02 lbs | 2.48 tsp | 0.83 tbsp 800 g | 28.22 oz | 1.76 lbs | TF = N/A 200 g | 7.05 oz | 0.44 lbs

[The Dough Doctor]

Morgan;
There is a distinct possibility that the "00" flour that you are using isn't treated with malted barley flour (malted), if you still have the original bag you bought it in check the label to see if it says anything about malting/malt. If not, you may want to add some sugar or diastatic (enzyme active) malt to the dough formula. Most diastatic malt preparations are rated at 20 degrees L. so in this case the proper amount to add would be between 0.25 and 0.35% of the total flour weight. Keep in mind that as you increase the durum flour content the finished crust may become more chewy, especially after 10 or 15-minutes out of the oven. We have found this to be somewhat of a problem in doughs containing over 25% durum flour, but otherwise, the durum flour will also contribute to added crispiness of the baked crust when fresh out of the oven.
There is a current thread here on organic flour that addresses this same potential issue.
Tom Lehmann/The Dough Doctor

[Morgan]

Thanks for the fast update! There is nothing on the bag that says anything about malted or barley, this is from Italy.
There was something about puff pastry so maybe this fits much better to something else than pizzadough...

It seems to be advertised as a pizzaflour ?

100gr:

protein 10.2gr
carbs   72.0gr/1.64gr sugar

[Bill/SFNM]

This may be a flour for pasta dough (sfoglia) rather than pizza.

[Morgan]

This may be a flour for pasta dough (sfoglia) rather than pizza.

Yes it might be, but i think it can also work on pizzadough.

Just baked some pizzas!

[dellavecchia]

The reason most 00 flours will not brown as easily as American flours is because they are less enzymatic (due to the ash content), and have no malt, as Tom pointed out. In order to have a 00 brown more easily you will need to have a dough that is more developed in terms of fermentation by adding more yeast, adjusting hydration, fermenting longer, or adding sugar or malt.

And from your pictures, your solution of adding sugar and lowering the hydration worked well.

John

[Morgan]

The reason most 00 flours will not brown as easily as American flours is because they are less enzymatic (due to the ash content), and have no malt, as Tom pointed out. In order to have a 00 brown more easily you will need to have a dough that is more developed in terms of fermentation by adding more yeast, adjusting hydration, fermenting longer, or adding sugar or malt.

And from your pictures, your solution of adding sugar and lowering the hydration worked well.

John

Yes it worked pretty well and i will eat these for shure I have used cold rise 24h + 2-6h room temp for the 00, dough has been very smooth and silky.