Antonio,
The Caputo dough formulation you posted originally was given to me by the importer of the Caputo 00 Pizzeria flour and was first presented here:
http://www.pizzamaking.com/forum/index.php/topic,783.msg7219.html#msg7219 (Reply 10), and expanded upon here:
http://www.pizzamaking.com/forum/index.php/topic,783.msg7236.html#msg7236 (Reply 13). I am fairly certain I tried the dough formulation but scaled down to a single dough ball size.
In re-reading the recipe today, it is unlikely that I would use it again. First, it is a recipe intended for commercial production and very high temperature ovens, and not for home use (which means the recipe would have to be modified for home use), and, second, the hydration, at 50%, would be much lower than I would use today after having experimented with the Caputo flour since I posted the above replies. Even pizzanapoletana (Marco) acknowledged that the 50% hydration figure was too low (Reply 18, at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg11798.html#msg11798). Today I would use closer to 60%, although I sometimes have used around 57%, which is roughly at the top of the absorption range specified for the Caputo 00 Pizzeria flour.
As for some recommended Caputo 00 Pizzeria dough recipes, you may want to consider the following:
In terms of a cold-fermented Caputo 00 dough, 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.msg12549.html#msg12549. 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.msg12884.html#msg12884, as later modified at Reply 265, at page 14 at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg25141.html#msg25141. As you can see from all of these posts, the A16 effort was a collaborative effort over a fairly long period of time involving several of our members.
Another possibility for a cold-fermented Caputo 00 dough is this one: Reply 62, as noted above, at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg12549.html#msg12549, as modified at Reply 250 to make Pizza #3 at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg23927.html#msg23927.
There are also a few cold-ferment Caputo dough recipes you may want to consider that I have not personally tried but were successfully practiced by others and have dough formulations that I am confident will work. These include: Reply 37, Pizza #2, at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg12050.html#msg12050 (Note: the yeast quantity is about 1/2 t.); Reply 133, at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg13499.html#msg13499; and Reply 274, and associated Reply 277, starting at
http://www.pizzamaking.com/forum/index.php/topic,1298.msg25344.html#msg25344.
As for same-day, room-temperature fermented Caputo doughs, you may want to take a look at this thread in general:
http://www.pizzamaking.com/forum/index.php/topic,2088.msg18383.html#msg18383. I cannot say that I have been particularly enthralled by any of the same-day Caputo doughs I have made, perhaps because they don’t compare as well against the other versions of Caputo doughs I have made. So, it is not a matter of whether they are any good, only that there are better versions, especially those using natural preferments, which you did not specifically ask about. That said, you may want to consider the same-day Caputo dough as described starting at Reply 41 at
http://www.pizzamaking.com/forum/index.php/topic,2088.msg24244.html#msg24244, and the following posts including Reply 51 that includes the dough formulation used. I did not personally try the last recipe, although I was involved in it from the planning side.
As you review the dough formulations referenced above and as you make Caputo pizzas at home, I would like to leave you with a few closing thoughts. First, the Caputo 00 Pizzeria flour is not well adapted to use in a standard, unmodified home oven. It shines in very high temperature ovens. You can get fairly decent results using a home oven, but they won’t be anything like you would get in a high temperature oven. Second, don’t be afraid to use thicker doughs/crusts and smaller pizza sizes than may be specified in particular recipes. Most Caputo dough recipes call for thin crusts and people following such recipes tend to bake their Caputo pizzas until the crust turns the desired shade of brown. Usually, that turns out to be too long and the crust turns out hard and cracker-like. So, don’t be afraid to use a thicker dough and a smaller pizza size than specified. If you can handle baker’s percents, you should even be able to design the dough to have whatever thickness and pizza size you desire. Also, I think it is much better that the crust coming out of a home oven to be soft, even if this means the crust color will be lacking because it wasn’t baked too long. Third, consider using oil in the dough when using a home oven, along with hydration levels below 60%, especially if you decide you want a thin crust. Fourth, experiment with oven configurations to increase the chances of getting better oven performance. This may mean using more than one pizza stone, tiles, broilers, and other related techniques. Several of these measures have been described in several of the posts referenced above.
If you need additional assistance, or you would like help in designing your own dough, let me know and I will do my best to help you. In the meantime, I wish you luck.
Peter
