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  #21  
Old 07-02-2013, 09:08 AM
Journeyman
 
Join Date: May 2009
Location: Detroit
Posts: 398
Default Re: Dough questions for the experts

My point was not to run anybody off, but the fact is the OP came to a wood oven website and asked questions about a very basic Neapolitan style dough made with 00 flour. Logic leeds me to believe they are cooking neapolitan pizza in a wood fired oven. You then responded harshly and began babbling about neo-Neapolitan dough.

I too used to hate Caputo. I hated it because I was trying to make bread dough, just like you are teaching pizza fun to do. Once I stopped that and started making Neapolitan pizza dough with it I fell in love. I agree there are issues with the small retail bags, but the pizzeria flour seems consistent based on my experience. It is the gold standard for a reason, and that is why a newbie should start with it.
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  #22  
Old 07-02-2013, 10:13 AM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Smile Re: Dough questions for the experts

Thanks everyone,
taking a break at work. SO here are the details to the best of my recollection. Forgive me if I leave something out.
I use type 00 flour , Fleischmanns instant yeast, water at 67% hydration, & salt.
I make the dough Thursday evening. Mix flour & yeast, slowly add water, save some for when I add salt, mix, let sit for 30 minutes, store immediately in refrig.,
Saturday morning make dough balls, proof for 1.5-2 hours, place back in frig, make pizza Sat eve.
The pizza tasted great but the dough was still difficult.
My attempt I proofed for 2.5 hours before was that the dough was tearing in the center and was not usable.
I adjusted the proofing time to 1.5 hours and it was better. I got oppposite results but the pizza still tasted good. The pizza's would not stretch and came out very small.
So I wonder if I should adjust the proofing time again, use different yeast, increase hydration, or change the process. So far, it was suggested that I increase the hydration to 70% & to let the dough sit out for a couple hours Thursday eve before I place in the refrig. THANKS EVERYONE!
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  #23  
Old 07-02-2013, 10:20 AM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Default Re: Dough questions for the experts

Sorry....Also....it is a wood fired oven & the objective is Neopolitan.
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  #24  
Old 07-02-2013, 10:41 AM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Dough questions for the experts

Check this out quite informative there is a part 2 and 3 also.

Neapolitan Pizza Making with the Masters! Part 1 - YouTube

and another

http://www.youtube.com/watch?v=K6qN0GnYNHs

Last edited by Faith In Virginia; 07-02-2013 at 10:53 AM.
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  #25  
Old 07-02-2013, 11:29 AM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Smile Re: Dough questions for the experts

I watched all 3. Thank you.
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  #26  
Old 07-02-2013, 02:28 PM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Smile Re: Dough questions for the experts

Dear Faith in Virginia,
Question about video #1.
He talked about adjusting based on the temperature & humidity. Although he gave no guidelines.
Maybe that's my problem.
How do I adjust for that?
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  #27  
Old 07-02-2013, 03:07 PM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Dough questions for the experts

Flour holds moisture, a regular sponge. So if the air is humid the flour will absorb moisture from the air...therefor the amount of water you add would be adjusted.

Adjusting for humidity is something that requires lots and lots of experience. The masters will feel and look at the dough to make the proper adjustment. So if it's real humid they may hold back some of the water to give the dough the proper feel.

Adjusting for temperature is is usually done with the water temperature. The mixers heat up the dough so there is a formula to get your DDT (Desired Dough Temperature) I've seen some places that add ice water to the mix to keep it from over heating.

In the video you should be able to get some visual reference of how the dough should look and react. So you should know if your way too wet or dry just by looking at the video.
In the second video his dough looked dry from the mixer but looked good when he was working it. But he also had a 12 hour room temp ferment. That will change the dough characteristics tremendously.

Hope that helps some.
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  #28  
Old 07-02-2013, 04:16 PM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Smile Re: Dough questions for the experts

Thanks.
So for humidity & temperature you lower the hydration?
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  #29  
Old 07-02-2013, 04:24 PM
Faith In Virginia's Avatar
Master Builder
 
Join Date: Oct 2010
Location: Virginia
Posts: 720
Default Re: Dough questions for the experts

Well humidity you would reduce the amount of water added to the mix. Temperature is controlled with water temperature to get your DDT.

Now keep in mind these are people use the same flour and procedure for years and years and know what the dough should feel like.

Also different flower such as KA or gold metal will all behave differently when it comes to hydration. So think of the amount of water added as a guide line and not a hard definite number.
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  #30  
Old 07-02-2013, 05:02 PM
Peasant
 
Join Date: Jun 2011
Location: california
Posts: 28
Default Re: Dough questions for the experts

Thanks again...what is DDT?
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