Can you Cold Rise Caputo 00 ???

[TomN]

I have been searching the web because I still have some Caputo 00 flour left over that a good friend gave to me.    
I typically use Pendleton POWER flour for my pizza dough making and I add some beer to the recipe. The recipe on this link looks like a good one. However, i am used to doing a cold rise. Can the 24 / 48 hour cold rise be done with this recipe measurements or do I need to make adjustments??? Thank you for any comments.

http://www.fornobravo.com/pizza/pizza_dough.html

Also, will beer mess it up??

[Morgan]

I have used cold rise many times with 00 flour without any problems, never used beer though. I think it might be better with beer at least on
home oven, beer has some serious carbs i mean.

[scott r]

its designed for room temp ferments, but I have had MANY killer pizzas made with 00 that were either partially or mostly fermented in the walk in/fridge.    Dont let a fridge rise scare you off.   

[TomN]

I have done a cold rise before with Caputo 00. However, every article that I have read or video clip that I have watched about the Caputo 00 does not cold rise. So that is why I asked. Thanks for the feedback.

TomN

[mitchjg]

I have done a cold rise before with Caputo 00. However, every article that I have read or video clip that I have watched about the Caputo 00 does not cold rise. So that is why I asked. Thanks for the feedback.

TomN

You may want to read the thread about cloning the A16 pizza dough.  It is a long thread and it is all about cold fermentation of 00 flour.  I made the "pieguy recipe" a couple of months ago and my recollection is very positive.

http://www.pizzamaking.com/forum/index.php/topic,1298.0.html

- Mitch

[mkevenson]

Tom, I have been using 60% Caputo 00 Pizzeria flour and 40 % KABF. colder ferment 60-72 hrs <40F with excellent results. Haven't done 100% Caputo for a long time but now that I can get higher temps I am planning on it. Do a trial and let us know how you like it compared to room temp ferment.

Mark

[TomN]

Thank you Mitch & Mark for your comments. Since my home oven does not get that high of a temperature and I use a pizza screen at 425 degrees for 15 mins, i am going to stick with Pendleton POWER flour. I had a friend that gave me a bag of Caputo 00 as a gift. She uses it to make home made bread that is delicious. I just used it for pizza dough. Once it is finished, I might buy some more to make bread. Thanks again.

TomN