Following up on my last post, I have come up with a few possible candidates for a Caputo 00 Pizzeria dough. I will forewarn you, however, that the proposed recipes are primarily for use in connection with a standard home oven. The Caputo 00 Pizzeria flour is specifically intended for use with a high-temperature oven (preferably a Neapolitan wood-fired oven) and is not particularly well adapted to the standard home oven. This has not deterred the folks on this forum with standard home ovens from trying to adapt the Caputo flour to their humble kitchen ovens but to do so has necessitated changes to the formulation (mainly in hydration levels and the use of oil in the dough) to get acceptable results. With your oven temperatures, I would rather see you attempt a standard Neapolitan Caputo 00 Pizzeria dough formulation, such as I believe Bill/SFNM is using, but substituting commercial yeast for the natural preferment Bill uses. In Naples, the most common commercial yeast used is fresh yeast. You can use that if it is reasonably available to you or you can substitute IDY for fresh yeast (at one-third of the weight of the fresh yeast).
To get your feet wet, you might take a look at the same-day dough formulation at Reply 51 at http://www.pizzamaking.com/forum/index.php/topic,2088.40.html
. You can use the ingredient sequencing procedures outlined in the preceding posts (water, yeast, flour/salt and oil), although my preferred sequencing method, fashioned along the lines of Neapolitan practice, is described in detail in Reply 94 at http://www.pizzamaking.com/forum/index.php/topic,986.new.html#new
. In your case, with your oven temperatures and with proper oven management, you should be able to omit the oil from the formulation. The oil is primarily intended for home oven use. You may also be able to increase the amount of water a bit, to, say, 61%, as set forth in Reply 94. In fact, if you’d like, you can use the formulation set forth in Reply 94 and substitute commercial yeast for the natural preferment. You will have to adjust the fermentation times, however, to accommodate the substitution of the commercial yeast. In Naples, for example, a total fermentation time of about 7-8 hours is common, with a 2-4 hour initial rise and a second 4-6 hours rise, both at room temperature (preferably around 65 degrees F), with a punchdown in between.
In terms of a cold-fermented Caputo 00 dough, which some U.S. pizza establishments use, such as A16 in San Francisco, you might consider the dough formulation set forth at the A16 thread at Reply 62 at page 4 at http://www.pizzamaking.com/forum/index.php/topic,1298.60.html
. For instructions, you may want to use those set forth at Reply 71, at page 4 at http://www.pizzamaking.com/forum/index.php/topic,1298.60.html
, as later modified at Reply 265, at page 14 at http://www.pizzamaking.com/forum/index.php/topic,1298.260.html
Whichever dough formulation you use, for best results, you may want to plan on making enough dough at a single time, for several pizzas, rather than an amount for just a single pizza, as I usually do for my experiments. This is the advice given to me by pizzanapoletana (Marco), our member expert on authentic Neapolitan dough, and also by member pieguy, the author of the dough formulation set forth at Reply 62 referenced above.
Once you read the above posts, I think you will come to at least two conclusions. One, that we are all crazy. And, two, there is no such thing as a “Caputo 00 Pizzeria Dough Recipe for Dummies”.