Author Topic: help with dough receipe in WFO  (Read 375 times)

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Offline PIZZA FREAK

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help with dough receipe in WFO
« on: February 26, 2016, 12:09:51 PM »
Hello everyone, I would like to thank you for your help in advance.

I have a vault style 36X48 wfo that I built last year. I grew up in New Haven and still go there at least once every year for the pizza, love Pepes and ernies and modern.

I have been reading and reading and when I think I figured it out I get confused again, so much information to absorb trying to make a good neopolitan pie. I have used caputo 00 and did not like the results, crust was really soft.

I am looking for a receipe using ADY or IDY and caputo pizza flour, I just ordered sourdough culture from sourdough international but would like to make some pies this weekend using regular yeast. is cold fermentation better than room fermentation? what is the best ingredient ratio for a crunchy soft crust in a WFO? I do use a scale for all my ingredients. I have been mostly buying trader joes dough or dough from a pizzeria in my WFO and its so so not the greatest.

Here are a couple of pix of some pies that I have made.

Thanks all for your help again.

Online tinroofrusted

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Re: help with dough receipe in WFO
« Reply #1 on: February 26, 2016, 01:36:16 PM »
Here's a link to TXCraig's Neapolitan pizza dough recipe:

http://doughgenerator.allsimbaseball9.com/recipe.php?recipe_id=12

You can scale this to meet your needs.  There are a bunch of other recipes there that you can try out as well if you want to try a different style. 

There is a very extensive thread here discussing Craig's pizzamaking process:

http://www.pizzamaking.com/forum/index.php/topic,20477.msg202047.html#msg202047

Craig uses natural starter but you can use yeast since your starter isn't available yet. 

Have fun with your oven! 



Offline PIZZA FREAK

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Re: help with dough receipe in WFO
« Reply #2 on: February 26, 2016, 02:50:33 PM »
Great. How do I convert the starter amount to IDY until I get my starter going?

Offline PIZZA FREAK

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Re: help with dough receipe in WFO
« Reply #3 on: February 26, 2016, 02:52:51 PM »
Just found it in the same thread. Thanks again.

Offline PIZZA FREAK

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Re: help with dough receipe in WFO
« Reply #4 on: February 26, 2016, 04:46:24 PM »
What percent hydration is best for new york style using all trumps flour in WFO?

Offline Ogwoodfire

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Re: help with dough receipe in WFO
« Reply #5 on: February 26, 2016, 10:47:16 PM »
That's a personal preferance but I like my NY style around 65%.


 

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