The Perfect Pizza Dough by Fabrizio Casucci

[DoouBall]

The Perfect Pizza Dough by Fabrizio Casucci is a really interesting book!

I read it, couldn't fall asleep thinking about everything I learned and then re-read it from start to finish the next day. It's a pretty short book at only 139 pages, and pretty expensive too, around $40 on Amazon, but it was well worth it. The ideas that Fabrizio discusses are one of the best explanations I have read about how Italian pizza professionals think about flour choices, leavening, maturation and the use of direct and indirect dough mixtures. He covers multiple options for direct method and focuses on autolyse and biga as the primary preferment choices. If you've been making pizza for a while, there will be many things in here you already know, but I bet there will be plenty of new information. He also gives a very nice explanation for order of ingredients when using a spiral mixer and how to tell if the dough is ready. It may or may not transform your pizza game but you will probably really enjoy the book. Some of the dough recipes are very unique such as a multicereal dough with biga. I tried it and was blown away by the texture and flavor. Results posted here:

https://www.pizzamaking.com/forum/index.php?topic=58510.msg652312#msg652312

Only thing I found unusual is that many of the recipes use low hydrations such as 54-56% hydration plus oil. I believe these recipes are more designed for Pizza Classica or Tonda Romana. Other recipes feature 63-65% hydration, and there is a Pizza in Pala recipe using 80% biga at the end of the book. Can't wait to try some of these other recipes.

[goldmax]

Thanks for the heads up

[Sapp]

Thanks for the tip. I’ve read it twice and now remember why I switched to Business in college. Science aside, I was struck by the low hydration recommendations by flour type and recipe but maybe that is why all the pictures of dough balls look so high and round. Not even a slight flattening dough ball amongst the bunch. I also appreciate his use of specialty flours. The main benefit was for me to understand maturation which seems to get discussed only informally in the Forum or other books. If there was a gap in the learning portion of the book it was yeast quantities to go along with the maturation and fermentation decisions. Interesting that there was no discussion of natural starter as an important option

Thanks for the find and recommendation

[DoouBall]

Thanks for the tip. I’ve read it twice and now remember why I switched to Business in college. Science aside, I was struck by the low hydration recommendations by flour type and recipe but maybe that is why all the pictures of dough balls look so high and round. Not even a slight flattening dough ball amongst the bunch. I also appreciate his use of specialty flours. The main benefit was for me to understand maturation which seems to get discussed only informally in the Forum or other books. If there was a gap in the learning portion of the book it was yeast quantities to go along with the maturation and fermentation decisions. Interesting that there was no discussion of natural starter as an important option

Thanks for the find and recommendation

I completely agree with everything you said.

[ARenko]

Thanks for this book reccomendation.  I'm just to the chapter on salt, but so far I find it very interesting/ informative.  I agree with what Sapp says as well. 

[Sapp]

I tried using his yeast formulas for pizza last week and got numbers that were much higher than the Forum table but I really like the other concepts he brings home.

I’m going to diligently follow one of his direct dough recipes as soon as my Saputo stones arrive from Italy to retrofit my WFO. I’ve never done a Biga preparation because I like the natural starter approach. The question is will I make Fabrizio’s recipe my first effort or is there a more idiot proof set of instructions to follow for a Biga novice?

What’s interesting is that I have left the book out to read a third time!

[ARenko]

The question is will I make Fabrizio’s recipe my first effort or is there a more idiot proof set of instructions to follow for a Biga novice?

He's obviously put a lot of thought into his recipes and processes, and his recipes seem straightforward.  I'd probably just start with one of his simpler Biga recipes, but then I've never made a Biga dough.

One thing I wish he did in the recipes is give some guidance on dough form and cooking time/ temp.  He only addresses temp for the Neapolitan and Roman pizza peel recipes.  I guess he leaves it for you to play with based on your preference for soft or crispy (which also somewhat decides how you form the dough), but I wonder if some recipes aren't suited more for one or the other.

[john_k]

Can you say a little about how the form of the dough affects soft vs crispy? That really caught my attention, and it is something that matters to me.

[ARenko]

Can you say a little about how the form of the dough affects soft vs crispy? That really caught my attention, and it is something that matters to me.

In the book he says for crispy pizza it needs to be very thin and flat to the edge. Not sure I totally buy that, but that's what I was referring to. Just wish he'd give some guidance on forming and cooking in case it may matter for the particular recipe.

[Sapp]

Once my Saputo tiles come in to retrofit my oven, I will do a side by side between my current favorite NP recipe with natural starter and one of his similarly matured direct doughs. He also had a30% whole grain NP dough. I use a lot of whole grains and can get them to work well in NY style but not NP other than my starter being whole wheat.

Eventually, I’m going to have to do my first Biga dough. Maybe follow his book but there are You Tube videos, other books and Alex’s advanced class too.

[Sapp]

Alex,

I also tried to contact Marco Fuso to investigate a 1:1 pizza consultancy based on the positive feedback you posted your Biga Canotto thread. His organized classes don’t quite fit... designed for people in or want to be in the business OR beginners. The exception seemed to be the Biga class which I’m interested in but it is not my family’s favorite styles or NP. Too many young grandchildren, nieces and nephews that will just leave the beautiful poofy crust.

Someone returned my email and asked additional questions. I overshared and then never heard back. Obviously I’m not in London but hoped for maybe a 1:1 Zoom instruction to tighten up my methods, management and handling for al taglio and NP.

Anyway, it seemed like a very interesting lead

[DoouBall]

Alex,

I also tried to contact Marco Fuso to investigate a 1:1 pizza consultancy based on the positive feedback you posted your Biga Canotto thread. His organized classes don’t quite fit... designed for people in or want to be in the business OR beginners. The exception seemed to be the Biga class which I’m interested in but it is not my family’s favorite styles or NP. Too many young grandchildren, nieces and nephews that will just leave the beautiful poofy crust.

Someone returned my email and asked additional questions. I overshared and then never heard back. Obviously I’m not in London but hoped for maybe a 1:1 Zoom instruction to tighten up my methods, management and handling for al taglio and NP.

Anyway, it seemed like a very interesting lead

Yeah I get it. It's not for everyone. Marco specializes in Italian styles including Neapolitan, Canotto with Biga, Thin and Crispy and Teglia/Pala. His classes are geared towards pros or begginers, just like you said. He normally only teaches pros but due to the pandemic he is doing some online classes. I'm guesssing that those will disappear once the pandemic is over and he will be teaching pros full time again.