Pizza Oven Thread

[PushedDover]

Good ideas thanks


And yes the Muffins / Yorkshire trays are great to take out to outside cooking

[chinnyman]

I've used Caputo flour a couple of times now.
I found the dough, whenever I roll it out, always wants to snap back?
Any tips or pointers on where I am going wrong?
Also is there any benefit using the fresh yeast from a baker's rather than instant yeast from a supermarket?

[Greshamst]

chinnyman said:

I've used Caputo flour a couple of times now.
I found the dough, whenever I roll it out, always wants to snap back?
Any tips or pointers on where I am going wrong?
Also is there any benefit using the fresh yeast from a baker's rather than instant yeast from a supermarket?

What’s your recipe and process in terms of bulk proofing (room temp/ in the fridge/ time) and then balling? (Same again)

A dough that snaps back suggests the gluten hasn’t fully relaxed, either it hasn’t had enough proofing time, or hasn’t had enough room temp time once balled, or not balled long enough.

Generally I mix (by hand for 10-15 mins) bulk proof at room temp for 18 hours, then divide and ball up the dough and room temp proof again for 4-6 hours.

I’ve found a good supply of fresh yeast at Morrison’s so not really used dried much, but the main thing is fresh is supposed to give a better flavour.

[Burwood]

Greshamst said:

chinnyman said:

I've used Caputo flour a couple of times now.
I found the dough, whenever I roll it out, always wants to snap back?
Any tips or pointers on where I am going wrong?
Also is there any benefit using the fresh yeast from a baker's rather than instant yeast from a supermarket?

What’s your recipe and process in terms of bulk proofing (room temp/ in the fridge/ time) and then balling? (Same again)

A dough that snaps back suggests the gluten hasn’t fully relaxed, either it hasn’t had enough proofing time, or hasn’t had enough room temp time once balled, or not balled long enough.

Generally I mix (by hand for 10-15 mins) bulk proof at room temp for 18 hours, then divide and ball up the dough and room temp proof again for 4-6 hours.

I’ve found a good supply of fresh yeast at Morrison’s so not really used dried much, but the main thing is fresh is supposed to give a better flavour.

100% this. You need to allow the dough to relax. If you look at Bread, which is often kneaded several times with a rest in between of 15-20 mins, it always snaps back if the subsequent forming of the bread is too soon.

[chinnyman]

Ah ok

So

1kg ‘00’ flour with a high gluten content 2g fresh baker’s yeast

600ml cold water

30g table salt


I put everything in the kitchen aid. Mix it all together.
Let it rest for a few hours and room temp and then ball it before leaving it in the fridge.

[ecsrobin]

chinnyman said:

Ah ok

So

1kg ‘00’ flour with a high gluten content 2g fresh baker’s yeast

600ml cold water

30g table salt


I put everything in the kitchen aid. Mix it all together.
Let it rest for a few hours and room temp and then ball it before leaving it in the fridge.

Download pizza app. You should be using tepid water (although in summer I use slightly cooler).

What make 00 flour is it?

Worth downloading pizza app for iOS or Android it’s free and will tell you how much yeast to use.

You don’t need to put the balls in the fridge as they need to rise if you’re making the day before you can cold proof the bulk.

[chinnyman]

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

[Burwood]

My advice for what it's worth. If you use 1kg of flour - Prepare 550ml of water straight from the cold tap. Weigh it. Use some digital scales, zero it with the container on it-zero it. Much more accurate than using your eye. Add one teaspoon on yeast or 1 x 7g packet. Stir in the yeast(well), add a teaspoon of sugar and leave to hit for 5 mins. Add this solution first then add the flour. Get it mixing for a minute or so THEN add the salt. I add 2 tablespoons of olive oil.

When done leave in a big covered bowel for 1 hour, then ball it up. Bench prove.

I wouldn't faff about with the fridge because the cold will require a much longer bench prove.

Id simply prepare the above (start) 6 hours before you want to use the dough.

Edited by Burwood on Tuesday 29th September 12:18

[Greshamst]

chinnyman said:

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

Don't be scared of not using the fridge at all.
Fridge is good if you want a much longer (more than 24 hours) ferment to develop flavour, as it slows down the yeast and stop the yeast from going too crazy and overproving.

But if you're going to be having the dough within 24 hours, I would always do room temperature for the whole time (both bulk, and balled). Just start the dough at the same time you'd like to cook it the day before. Pizza dough is one of the only things Kitchen Aid's don't actually do a great job of even with the dough hook. I'd just use your hands, it's fun

Your recipe is the same as I use. If you have instagram, check out the two tutorial videos from Crust Bros on their IGTV tab, it really helped me in terms of putting 'power' into the dough and getting some good rises.

https://www.instagram.com/tv/B-owCGZHCMZ/?utm_sour...

[CustardOnChips]

chinnyman said:

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

Which Caputo?

The blue is for shorter proving times. It really doesn't benefit from 24hour cold fermentation. I find it's best with the bulk done at room temperature for a few hours. I do 5 then 2 hours balled.

The red Caputo is for longer fermentation times.

[Burwood]

CustardOnChips said:

chinnyman said:

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

Which Caputo?

The blue is for shorter proving times. It really doesn't benefit from 24hour cold fermentation. I find it's best with the bulk done at room temperature for a few hours. I do 5 then 2 hours balled.

The red Caputo is for longer fermentation times.

Agreed on the Blue. I wondered why the shorter prove was getting the results just fine. Cheers

[chinnyman]

Thanks all.
Just ordered a Ferrari g3 as my oven doesn't go hot enough.

Mozzarella, I got a big bag of shredded from bookers, is that PH acceptable?

[chinnyman]

Looking at that video. My dough has nowhere near enough elasticity and air in it.

[ecsrobin]

chinnyman said:

Thanks all.
Just ordered a Ferrari g3 as my oven doesn't go hot enough.

Mozzarella, I got a big bag of shredded from bookers, is that PH acceptable?

Shredded has starch on it so will burn easily.

[Tickle]

Burwood said:

CustardOnChips said:

chinnyman said:

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

Which Caputo?

The blue is for shorter proving times. It really doesn't benefit from 24hour cold fermentation. I find it's best with the bulk done at room temperature for a few hours. I do 5 then 2 hours balled.

The red Caputo is for longer fermentation times.

Agreed on the Blue. I wondered why the shorter prove was getting the results just fine. Cheers

There are two blues too; pizzeria and classic. Pizzeria best for pizza (out of the blues).

Also, you mention 'rolling out'. If you are using a rolling pin this will knock all the good work your prove has done out.

[chinnyman]

I think I rolled it out as the dough was so tough!!!!

Looking forward to Friday now. I bought some Galbani Mozzarella from Tesco's. I assume I shred it and let it dry out?

[ecsrobin]

chinnyman said:

I think I rolled it out as the dough was so tough!!!!

Looking forward to Friday now. I bought some Galbani Mozzarella from Tesco's. I assume I shred it and let it dry out?

Tesco does sell dry pizza mozzarella blocks. With the stuff you have let it sit overnight on a paper towel in the fridge and that should help dry it out.

[number2]

ecsrobin said:

chinnyman said:

I think I rolled it out as the dough was so tough!!!!

Looking forward to Friday now. I bought some Galbani Mozzarella from Tesco's. I assume I shred it and let it dry out?

Tesco does sell dry pizza mozzarella blocks. With the stuff you have let it sit overnight on a paper towel in the fridge and that should help dry it out.

Is it the galbani mozzarela in a block with no liquid? If it is it'll be fine. Just slice it and put it on.

[Burwood]

Tickle said:

Burwood said:

CustardOnChips said:

chinnyman said:

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

Which Caputo?

The blue is for shorter proving times. It really doesn't benefit from 24hour cold fermentation. I find it's best with the bulk done at room temperature for a few hours. I do 5 then 2 hours balled.

The red Caputo is for longer fermentation times.

Agreed on the Blue. I wondered why the shorter prove was getting the results just fine. Cheers

There are two blues too; pizzeria and classic. Pizzeria best for pizza (out of the blues).

Also, you mention 'rolling out'. If you are using a rolling pin this will knock all the good work your prove has done out.

I don’t recall ever saying ‘rolling’. No rolling here . Just checked. I’m using pizzaria

[Burwood]

Tickle said:

Burwood said:

CustardOnChips said:

chinnyman said:

Caputo 00 Flour

So mix , fridge for 24 hours and then ball & leave out in the morning for an evening Pizza?

Which Caputo?

The blue is for shorter proving times. It really doesn't benefit from 24hour cold fermentation. I find it's best with the bulk done at room temperature for a few hours. I do 5 then 2 hours balled.

The red Caputo is for longer fermentation times.

Agreed on the Blue. I wondered why the shorter prove was getting the results just fine. Cheers

There are two blues too; pizzeria and classic. Pizzeria best for pizza (out of the blues).

Also, you mention 'rolling out'. If you are using a rolling pin this will knock all the good work your prove has done out.

I don’t recall ever saying ‘rolling’. No rolling here . Just checked. I’m using pizzaria .

Edited by Burwood on Tuesday 29th September 21:02