00 flour, pizza, ratio.
I'm considering geting bags of Caputo 00 flour for making pizza. But can't find a good ratio for the dough as most of them call for 7cups of flour and make LOTS of pizza. I just need a single pizza dough recipe for this product. Is the big recipe scaleable? Or what's the ratio for a small batch.
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And combinations of 00,food processor, bread flour, stand mixer. Well, the permutations got silly. But I most always got 'gummy' dough higher ratios of 00 flour.
Finally I just said well...I'll throw in a cup in the trusty bread machine on 'knead'; 1 cup of 00 and 2 cups bread flour.
And not mess with it.
And WOW! that was it.
I was especially amazed that this addition to a normal bread loaf recipe..transformed it into a a wonderful cracker crust on the loaf. Using the same ratio 1 of "00" and 2 of Bread Flour.
Now, I'm jazzed about this flour. It's used in Biscotti..so that's my next project.
1 cup of Caputo 00, and 2 cups Bread Flour
1 cup water.
(and yeast, salt sugar, oil as you like).
The bread machine did much better kneading this than the food processor or stand mixer.
Also, it made a very good bread loaf with a bit of a cracker like crunchy crust.
I was watching the Martha Stewart Cooking School shows on PBS today. She made a pasta using 00 flour that looked amazing.
Also, another thing I picked up was using a food processor instead of a stand mixer, or dough machine. As the 00 should just be lightly formed into a ball and worked for long times--like the 30 mins in the bread machine I used. That probably had great deal to do with the stiffness.
Next weekend or so--I'll do pizza again. One pizza a week is our limit. (g).
And for the less or more thing. My Head explodes as while the link posted it says 'less' it uses 'more' and we conflicting info.
http://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=8&ved=0CGQQFjAH&url=http%3A%2F%2Fwww.fornobravo.com%2FPDF%2FUsing-caputo-tipo00.pdf&ei=9aMXVJGpBoeRgwSis4LwCw&usg=AFQjCNEYTMDKRRndqjBt8yiDLCWiAK_7xw&sig2=rPJP9IhAQkofTsdKr5HHvQ
And...well. I think I'm just going to have to try and fail a couple of time.
And even the serious eats ratio is more than 1:3 for other recipes up thread.
http://www.seriouseats.com/recipes/2012/07/basic-neapolitan-pizza-dough-recipe.html
The brain...it hurts...I was told there would be no math.
I'll try again with 3 cups to 1 1/2 water and report back. Maybe it's the brand that's available in the US. "The Caputo" in the red bag that's an issue with diffrence with recipes calling for 00.
I proofed the yeast and the sugar in 1 cup of water and it was foamy and alive. I also mixed it in a bread machine on dough setting. That could also be a element as I see 00 can be sensitive to overworking and some places say to use food processor until it just comes to a ball instead of a stand mixer. It's all interesting---I'll get it down and post again when I do.
http://www.nytimes.com/recipes/1016230/robertas-pizza-dough.html