My first Caputo 00:
I have wanted to try my hand at Caputo 00 for a long time. My shipment arrived yesterday from Pennsylvania Macaroni Company (www.pennmac.com
) and I put together dough as follows based on recipe from the Forno Bravo site, with my own mistakes/changes:
Caputo 00 100% 500g
Water 65% 325g
Celtic sea salt 3 tsp
IDY ˝ tsp
This yielded total of 817g, which I divided into three 272g balls.
I did a basic mix of all ingredients with about 70% of flour, then 30 minute autolyse.
Afterwards, I combined rest of flour and kneaded in Kitchen Aid for about 5 minutes. Then measured into three dough balls, and put into plastic container (very little oil on bottom) and into fridge.
Here’s the first dough I cooked last night after 7-hour cold rise, then 1 hour to room temperature. I cooked it on 2Stone Inferno at 900-1000 degrees. It took 1 minute 10 seconds to cook. This 272g ball made a nice 11-inch pie with pepperoni and fresh garlic, mozz and cilantro.
Results were a tasty pie – nice char on cornicione, and bottom too (without being burned). Inside had lots of big bubbles and chewy texture, and not soupy.
I have two more of these dough balls in the fridge which I will make probably tomorrow night, which will be around an 56 hour cold rise….I am excited to see how they turn out (and the difference with longer cold rise).
If anyone wants more details, or has better recipe than above using Caputo and IDY, please let me know, as I am trying to develop more ability with this flour / IDY combination.