Food Processor Dough for Neapolitan-style dough

[Bill/SFNM]

I've been working on this one for a while and think it is now ready to be released into the wild. It really produces an exceptionally good crust. I still prefer to use my fork mixer, but for small batches (4 pies), the food processor works better. Mine is an old Cuisinart 14-cup model fitted with the metal blade:

1. Put all flour in the bowl.
2. While the blade is spinning, pour in all of the water and mix just until dough begins coming together in a ball.
3. Allow to rest for 5 minutes
4. Turn the processor back on and count as the ball does 45 revolutions around the bowl.
5. Allow to rest for 20 minutes
6. Put starter and salt in the bowl
7. Turn the processor back on and count as the ball does 45 revolutions around the bowl.
8. Ferment and proof @ 65F for 48 hours.

[Pete-zza]

Bill,

I agree that there are times where a food processor can do a better job with small dough batches than other machines. Can you tell us what size dough batch you have been using for four pies? And, have you measured the finished dough temperature for the dough when it is done? I'm sure that the two rest periods help keep the finished dough temperature under control, but I was wondering what the finished dough temperature actually is. It also sounds like you don't need to use cold water to combat the heating effects of the processor.

Peter

[Bill/SFNM]

Peter,

Today's batch was 955g.

I often make bread using this technique (originally filched from The Best Bread Ever by Van Over) and have measured the temperatures in the past and, even with room temp water and much shorter rest periods, the temperature of the dough doesn't rise more than a few degrees and never, ever close to a level that would kill the microorganisms. The high hydration of these doughs is a buffer against rapid temperature increases. Also the stickiness of the dough probably reduces the friction.

Bill

[scott r]

Bill that is a really great photo.  Not just a good looking pizza, but a real pro looking shot!

[Bill/SFNM]

Bill that is a really great photo.  Not just a good looking pizza, but a real pro looking shot!

Thank you, Scott. I'm trying to learn how to take better food photos. Getting this kind of shot with one hand while turning the pie with the other is a real challenge!

Bill