Ischia + Caputo Rosso + Long Room Temp Rise
Here are a couple pies I made with Caputo Rosso and Ischia yeast.
I based this dough and mixing on Bill/SFNM’s posts and his utube videos - which were a help to me. Thanks Bill.
387g Caputo Rosso 100% (purchased from LaCuisine)
236g Water 62%
1 tsp Kosher Salt 2.5% (I just used 1 tsp this time)
33g Ischia wild yeast (5% total dough weight, 46% water)
(1% bowl residue factor)
I combined ingredients (short autolyse) and mix for around 15 minutes in Kitchen Aid on speed #1, then rest 20 minutes, and finally knead for a minute or two by hand.
Bulk Ferment at room temp 65-70 degrees: 16 hours.
Divide & Proof at room temp ~70 degrees on covered red oak wooden board: 5 hours.
This produced 2 x 322g dough balls for approximately 12-inch pies.
For toppings, I used fresh mozzarella, a little provolone and a little Monterey jack with drained crushed Cento tomatoes for sauce.
The first pie (first two photos) cooked in a 2Stone oven with bottom stone temp at about 900 degrees F. The bottom had a lot of char at this heat. Good bubbles and puffy cornicione were present. Crust was a little leathery – I think I may have overcooked it (bake was around 2 minutes?) or perhaps didn’t ferment long enough (?)
This second pie (second two photos) I cooked after dropping the bottom stone temp (to around 750-800), and turning up the heat to the top stone/ceiling while it was baking. A little softer on the bottom and not as tough… overall, pretty good. No sourness or tangy flavor was present in either crust.
I really liked the cheese combo – they did not burn and had good flavor. The Cento’s I like as well and was pleasantly surprised to find they do not use Citric acid as an ingredient. I have some good local (Denver area) sources now for 6in1, Pastene and Cento – all of which I enjoy.
I have also been getting good results with the above recipe using a flour blend of Caputo Pizzeria 80%, KABF 20%.
I’d like to try the San Felice flour, if anyone has a small bag and would like to trade for a 5-pound bag of Caputo Rosso, please PM me.
Thanks to all for the support and for such a great forum!