Perfect Pizza Dough by Weight

[SLBunge]

Thanks for that. Makes sense.

I imagine it compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.

[BrianShaw]

Originally Posted by SLBunge

I imagine it (ED: freezing dough) compromises workability and texture. I won't intentionally try it but sometimes schedules get away from me.

I think you'll be surprised how little gets compromised. You should intentionally try it!

[Richard]

I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?

[maver]

yes - that's what I usually do, dough balls sit overnight in fridge.

[Richard]

Maver - thanks for resply.

Do you need to reshape next day? additional rest time?

[james]

Here are the updated measurements.
James


By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups, plus 2 TBL water
4 tsp salt
1/2 tsp dry active yeast

By Weight
500gr Molino Caputo Tipo 00 flour
325gr water (65% hydration)
20gr salt
3gr active dry yeast

[james]

Here is the link to the printable PDF file.

http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

[Dutchoven]

Originally Posted by Richard

I prepare my pizza dough and then let it rise in refrigerator overnight. and next day make pizza balls.

Can I prepare dough, make pizza balls, then refrigerate overnight and use next day?

Richard
Definitely yes...sounds like Maver and I have similar methods and I am sure others do too...we prepare the dough and allow it about an 80% ferment...divide and round the balls...give them a short rest and then shape them a bit once more to tighten up the ball and then into the fridge for a cool overnight(or longer) proof. If you are using instant dry yeast you might consider cutting back on the amount by between 25 and 50% to account for the longer proofing times...
Best
Dutch

[Frances]

I don't want to step on anybody's toes here, but I made this dough yesterday for the first pizza in my oven, and while the workability was great, and it is every way a really good recepie, by far the best pizza dough I ever made, I would put about half the amount of salt in.

Did anyone else find it a tad on the salty side? Or maybe Swiss salt is saltier?

[asudavew]

That's funny
Frances.

I am making it right now for my son's bday party tonight.

I just finished the first batch.
And it was so salty, I had to come back here to check the recipe. And found this post.

Did you cook with it?

Funny part... when I put the salt in I thought it was way to much.

I should of trusted my judgment. It taste like PlayDo.