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Author Topic: Any tweaks needed to these ratios?  (Read 341 times)

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Offline MBTD

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Any tweaks needed to these ratios?
« on: May 23, 2020, 06:06:17 AM »
Hi all,

Hope you're keeping well. I am going to prepare some dough today and looking to cook pizzas Monday evening. Do these ratios in the pizza app look OK, considering that I plan to use cold temp bulk ferment? I am using Caputo "00" Pizzeria flour and fresh bakers yeast. re: fresh yeast, which yeast type would this fall under: CY/ADY/FSD/LSD (sorry, I'm a relative newb to pizza making).
 
Can anyone recommend a time for cold temp bulk ferment and cold temp dough ball proove? Could you also recommend an autolyse time and whether or not it's worth using any particular kneeding technique/slap and stretch?

Finally, how long before I plan to cook pizzas should I take dough balls out of the fridge?

https://imgur.com/a/2cLjBJL

Thanks in advance,

Matt
« Last Edit: May 23, 2020, 11:00:48 AM by Pete-zza »

Offline HansB

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Re: Any tweaks needed to these ratios?
« Reply #1 on: May 23, 2020, 07:01:04 AM »
Use CY, for Cake or Fresh yeast.

Also if you look at the Roman page you can put in cold temp and room temp.

Hans

Offline billg

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Re: Any tweaks needed to these ratios?
« Reply #2 on: May 23, 2020, 10:31:46 PM »
I think your salt percentage is very high.  I've never seen anyone on this forum mention anything above 3% but I only pay attention to Neapolitan and Ny style pizza.  I could be wrong but to me it seems very high.

Offline scott r

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Re: Any tweaks needed to these ratios?
« Reply #3 on: May 24, 2020, 12:16:39 AM »
I agree about the salt.  I would try something between 2 and 3 percent.  Good luck!

Offline punkrockchris

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Re: Any tweaks needed to these ratios?
« Reply #4 on: May 24, 2020, 07:45:23 AM »
Third voice on salt, I wouldn't go above 3.1%

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Offline Pete-zza

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Re: Any tweaks needed to these ratios?
« Reply #5 on: May 24, 2020, 11:59:12 AM »
As I noted in the post below, what a lot of people do not know is that in Naples pizza operators often adjust the amount of salt, and other aspects as well, based on seasonal and other factors.

Reply 25 at https://www.pizzamaking.com/forum/index.php?topic=43627.msg441157#msg441157

Here in the U.S., very high amounts of salt--above about 3%--is not very common. I was actually surprised to see the 3% number (maximum) for one of Tom Lehmann's recipes, at:

https://www.pizzamaking.com/lehmann-nystyle.php

For bread dough, King Arthur recommends 1.8-2% salt although I think that KA would say the same for pizza dough:

https://www.kingarthurflour.com/pro/reference/salt

Peter

Offline BigNeapolitanBalls

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Re: Any tweaks needed to these ratios?
« Reply #6 on: May 24, 2020, 03:10:13 PM »
3% up to 5% salt is standard in Napoli and America. I go up to 4.5 most of the time...

Online schold

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Re: Any tweaks needed to these ratios?
« Reply #7 on: May 24, 2020, 04:12:30 PM »
3% up to 5% salt is standard in Napoli and America. I go up to 4.5 most of the time...

You should try 6%!
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

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Offline Pete-zza

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Re: Any tweaks needed to these ratios?
« Reply #8 on: May 24, 2020, 04:22:11 PM »
3% up to 5% salt is standard in Napoli and America. I go up to 4.5 most of the time...
BigNeapolitanBalls,

What you say is correct if you measure the amount of salt relative to the amount of water, which is the Naples form of baker's percent, not the amount of flour as is done in the U.S. A liter of water weighs about 1000 grams, so, looking at the post by Marco Parente below, you can see the typical amount of salt relative to a liter of water comes to 4.5-5.5%:

https://www.pizzamaking.com/forum/index.php?topic=1085.msg9700;topicseen#msg9700

Using a normal or typical amount of flour when using a liter of water will yield a salt percent that is lower than 4.5-5.5%. As an example, Marco once posted a dough recipe where he used 1650 grams of flour with a liter of water. Basing the salt amount on the flour amount gives us 2.73-3.3% salt:

Replies 3 and 4, at https://www.pizzamaking.com/forum/index.php?topic=1415.msg12892#msg12892.

I looked at all of Marco's posts containing the word salt (a total of 37 posts) and did not see anything to change what I have said in this post.

I should further note that Marco talked about adjusting the amount of salt from time to time at these posts:

Reply 21 at https://www.pizzamaking.com/forum/index.php?topic=1298.msg11838;topicseen#msg11838, and at

https://www.pizzamaking.com/forum/index.php?topic=3871.msg32404;topicseen#msg32404

To the above, I might add that Marco preferred Sicilian sea salt because it is highly hygroscopic (dissolves easily in water)..

Peter 


Offline amolapizza

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Re: Any tweaks needed to these ratios?
« Reply #9 on: May 25, 2020, 07:10:23 AM »
Here in the U.S., very high amounts of salt--above about 3%--is not very common. I was actually surprised to see the 3% number (maximum) for one of Tom Lehmann's recipes, at:

Maybe this is also due to your high gluten flours, as salt has a reinforcing effect on the gluten web.
Jack

Effeuno P134H (500C), Biscotto Fornace Saputo, Sunmix Sun6, Caputo Pizzeria, Caputo Saccorosso, Mutti Pelati.

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