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Author Topic: Same Day Dough  (Read 450 times)

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Offline beeuu

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Same Day Dough
« on: January 24, 2020, 10:02:18 AM »
I'm in a bit of a panic trying to find a satisfactory dough recipe. Guests are coming tomorrow.  Expectations are high (mostly mine).  I've tried 10? different recipes over the years, none have worked for my current process.

I'm using an Ooni oven so 900F at the back is typical.  I have IDY on hand.  Caputo 00 blue flour.   Is it possible to have a dough ready to open in 8 - 10 hours with this?  I prefer the simple flour, yeast, water, salt as sugar and oil burn in my oven.

FWIW, I'm going to buy some fresh yeast today, if the place is still in business.  My fresh yeast experiments have been disastrous, but will try this as well today.  Amazing how difficult this pizza making can be!!

Offline Pete-zza

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Re: Same Day Dough
« Reply #1 on: January 24, 2020, 10:16:20 AM »
beeuu,

You might want to take a look at this thread:

https://www.pizzamaking.com/forum/index.php?topic=8297.0

You will note in the above thread that there are a couple of Neapolitan style dough recipes, with a good example being the one at:

https://www.pizzamaking.com/forum/index.php?topic=12545.msg119839#msg119839

This recipe can be adapted for use over a range of fermentation times and temperatures. To adjust the amount of yeast you might use based on your fermentation temperature (I assume room temperature), and also your desired fermentation time (I assume 8-10 hours), you can use the chart given at https://www.pizzamaking.com/forum/index.php?topic=26831.msg271398#msg271398.

Peter

Offline beeuu

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Re: Same Day Dough
« Reply #2 on: January 24, 2020, 10:32:52 AM »
Thanks, Peter! 

beeuu,

You might want to take a look at this thread:

https://www.pizzamaking.com/forum/index.php?topic=8297.0

You will note in the above thread that there are a couple of Neapolitan style dough recipes, with a good example being the one at:

https://www.pizzamaking.com/forum/index.php?topic=12545.msg119839#msg119839

This recipe can be adapted for use over a range of fermentation times and temperatures. To adjust the amount of yeast you might use based on your fermentation temperature (I assume room temperature), and also your desired fermentation time (I assume 8-10 hours), you can use the chart given at https://www.pizzamaking.com/forum/index.php?topic=26831.msg271398#msg271398.

Peter

Offline beeuu

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Re: Same Day Dough
« Reply #3 on: January 24, 2020, 11:33:15 AM »
Can you please tell me what "CY" is?  Obviously yeast, but fresh?  dry?  Can fresh yeast or IDY be used instead?



beeuu,

You might want to take a look at this thread:

https://www.pizzamaking.com/forum/index.php?topic=8297.0

You will note in the above thread that there are a couple of Neapolitan style dough recipes, with a good example being the one at:

https://www.pizzamaking.com/forum/index.php?topic=12545.msg119839#msg119839

This recipe can be adapted for use over a range of fermentation times and temperatures. To adjust the amount of yeast you might use based on your fermentation temperature (I assume room temperature), and also your desired fermentation time (I assume 8-10 hours), you can use the chart given at https://www.pizzamaking.com/forum/index.php?topic=26831.msg271398#msg271398.

Peter

Offline Chicago Bob

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Re: Same Day Dough
« Reply #4 on: January 24, 2020, 12:56:19 PM »
CY= cake/fresh
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Offline Pete-zza

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Re: Same Day Dough
« Reply #5 on: January 24, 2020, 03:36:48 PM »
Can you please tell me what "CY" is?  Obviously yeast, but fresh?  dry?  Can fresh yeast or IDY be used instead?
As Chicago Bob noted. CY stands for cake yeast (aka fresh or compressed), And, yes, you can use IDY instead. That is where Craig's chart comes in handy.

Peter

Offline beeuu

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Re: Same Day Dough
« Reply #6 on: January 24, 2020, 10:58:28 PM »
Thanks again, yes the chart is amazing.  Helps a lot to know what the abbreviations mean.  So obvious to the experts!

3 recipe trials tonight; in the end the Della Vecchia Caputo/AP recipe worked the best for me. 

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