Author Topic: My first try with Caputo 00  (Read 5396 times)

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Offline f.montoya

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Re: My first try with Caputo 00
« Reply #25 on: February 16, 2013, 08:34:52 AM »
Very authentic, and really soft looking. Nicely done. You are killing me - my oven is under 3 feet of snow, more of it today.

You could probably stretch those pies out to a larger size. But if the extra puffiness is what you are after, then they look great.

John

Thanks! Eventually my hand-stretching skills and/or launching skills will get better and the pies will get larger. Maybe you can advise. They start off looking like a nice 12"(30cm) on the marble(granite) counter-top. I pull it onto the peel and they appear to be unchanged in size, but then I launch it carefully and a bit slowly into the oven as I am not confident enough to do one of those super-fast launches where the peel is jerked backward quickly. Then, when the pie comes out it's lost about an inch or so in diameter. Maybe my shimmying of the pie as I'm launching is causing the pie to contract inward on the peel?


Offline dellavecchia

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Re: My first try with Caputo 00
« Reply #26 on: February 16, 2013, 08:54:15 AM »
The traditional way is to slap the skin out to around 10 inches, top, then as you are sliding the pie onto the peel you stretch it out to 12 or 13 inches, with some even hanging over the side. Here is an exaggerated look at the procedure at Da Michele - probably larger that you want to go:

[youtube]http://www.youtube.com/watch?v=lm9U1dKNpZg[/youtube]

Notice that the pie on the peel is oval with the edges hanging over the sides. If you get it right, when you launch the sides grab the oven floor just the front touches, and they hold in place pulling the side closest to you into a perfect circle. A really hard procedure to pull off - I normally just let the pie slide off slowly so I can guide it.

John
« Last Edit: March 13, 2013, 10:20:04 AM by Steve »

Offline f.montoya

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Re: My first try with Caputo 00
« Reply #27 on: February 16, 2013, 10:00:11 AM »
The traditional way is to slap the skin out to around 10 inches, top, then as you are sliding the pie onto the peel you stretch it out to 12 or 13 inches, with some even hanging over the side. Here is an exaggerated look at the procedure at Da Michele - probably larger that you want to go:



Notice that the pie on the peel is oval with the edges hanging over the sides. If you get it right, when you launch the sides grab the oven floor just the front touches, and they hold in place pulling the side closest to you into a perfect circle. A really hard procedure to pull off - I normally just let the pie slide off slowly so I can guide it.

John

You know, I saw that very same video recently, and it's why I wanted to eat my Margherita pie tonight with a fork and butter knife, lol. In any case, maybe I should reduce the weight of my doughballs to around 240g from 260g. I kept them at 260g because I worried about stretching them too thin and because of that, they might tear on launch. I think I'm over that fear now. Also, my peel is exactly 12 inches wide. In the "Da Michele" video, they pull the dough about an inch and a half over each the left, and right side of the peel. If I did that on my peel, I would end up with a 14" or 15" inch pie. I'd really like to stay with 12" pies. Do you think I should get a smaller peel for launching? Maybe a 10" peel that I could stretch the skin over the sides like in the video? Or would a minimal centimeter on each side be enough to grab the oven floor to accomplish the same technique properly?

I'd like to say that after only 3 months of owning my WFO, and with such little experience, these forums have been invaluable to me and my family as we undoubtedly are enjoying better pizza than we otherwise would be without the insights shared here on these message boards.  :)

Offline dellavecchia

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Re: My first try with Caputo 00
« Reply #28 on: February 16, 2013, 10:07:29 AM »
No, the video I posted was meant to be an exaggerated view of what the procedure is. Your ball size seems right on, as well as your peel. The trick is that if your hydration and fermentation is right on you let the dough "rest" for a few seconds while you top, and then re-stretch. This minimizes the dough shrinking back so much once set in the oven. I would stretch your ball out to about 9 inches, top, then out to a little over 12, so the edges just barely drape the sides.

John

Offline f.montoya

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Re: My first try with Caputo 00
« Reply #29 on: February 16, 2013, 10:34:22 AM »
Thanks, John. One last question...

When I slap down and stretch my dough, I am very careful not to slap on the outer 1/2 inch of the skin. Perhaps I am being a bit too cautious and this also might contribute to the extra puff? If I slap and stretch, slap and stretch, including some vigorous hits on the outer rim, will I kill my edges? I guess the condensed question is how to you treat your skin's outer rim during stretching?

Offline dellavecchia

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Re: My first try with Caputo 00
« Reply #30 on: February 16, 2013, 10:41:24 AM »
Thanks, John. One last question...

When I slap down and stretch my dough, I am very careful not to slap on the outer 1/2 inch of the skin. Perhaps I am being a bit too cautious and this also might contribute to the extra puff? If I slap and stretch, slap and stretch, including some vigorous hits on the outer rim, will I kill my edges? I guess the condensed question is how to you treat your skin's outer rim during stretching?

I usually do the same thing. Although I have seen in other threads that people smash them down and still get a good puff around the edges. I would assume that if you have good leavening, then it will expand no matter what. Do a test with one of your dough balls on the next bake.

John

Offline f.montoya

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Re: My first try with Caputo 00
« Reply #31 on: February 16, 2013, 10:49:52 AM »
I usually do the same thing. Although I have seen in other threads that people smash them down and still get a good puff around the edges. I would assume that if you have good leavening, then it will expand no matter what. Do a test with one of your dough balls on the next bake.

John

Will do. The next bake is actually a party for 42 guests, 23 of which are kids (students of the English school I own here in Japan), on the afternoon of Sunday, March 10th. Hoping for good weather!! I will be sure to report back on my tests with what you've helped me with. Thanks again, John!

Offline Morgan

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Re: My first try with Caputo 00
« Reply #32 on: April 16, 2013, 03:00:30 PM »
Will do. The next bake is actually a party for 42 guests, 23 of which are kids (students of the English school I own here in Japan), on the afternoon of Sunday, March 10th. Hoping for good weather!! I will be sure to report back on my tests with what you've helped me with. Thanks again, John!

Where can i sign ;D

Offline fornographer

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Re: My first try with Caputo 00
« Reply #33 on: April 16, 2013, 06:20:59 PM »
oh man, I'm trying not to bake this weekend (I've eaten close to 10 pies already since the season began) but after seeing these pictures and TXCraig's, I've got that urge again!

Very nice bake!


Offline TXCraig1

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Re: My first try with Caputo 00
« Reply #34 on: April 16, 2013, 06:45:05 PM »
Very authentic, and really soft looking. Nicely done.

 ^^^

Gorgeous.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: My first try with Caputo 00
« Reply #35 on: April 16, 2013, 06:48:09 PM »
I usually do the same thing. Although I have seen in other threads that people smash them down and still get a good puff around the edges. I would assume that if you have good leavening, then it will expand no matter what. Do a test with one of your dough balls on the next bake.

John

It seems almost sinful to spend so much time building a great dough only to slap it down like it owes you money.

I see no downside of protecting the cornicione.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage