Pizza Making Tips - My Wood Oven2024-03-28T19:04:00Zhttp://mywoodoven.ning.com/forum/topics/pizza-making-tips?commentId=2853862%3AComment%3A4530&feed=yes&xn_auth=noMy latest dough recipe for 5…tag:mywoodoven.ning.com,2012-11-09:2853862:Comment:182532012-11-09T16:58:52.609ZRay Repichttp://mywoodoven.ning.com/profile/RayRepic
<p>My latest dough recipe for 5 pies:</p>
<p>- 850g flour</p>
<p>- 550g filtered water</p>
<p>- 30g sea salt</p>
<p>- 60g "starter" (std bigga recipe)</p>
<p>- 1/4tsp yeast (optional)</p>
<p>Makes 5 300g dough balls.</p>
<p><br></br>The secret is in the preparation process. I use a KA mixer:</p>
<p>- add 40g flour, all water, salt, starter, yeast into mixer</p>
<p>- mix low just to bring materials all together</p>
<p>- cover and sit for 20m</p>
<p>- mix on low for 5m. after 5 m, start to slowly add…</p>
<p>My latest dough recipe for 5 pies:</p>
<p>- 850g flour</p>
<p>- 550g filtered water</p>
<p>- 30g sea salt</p>
<p>- 60g "starter" (std bigga recipe)</p>
<p>- 1/4tsp yeast (optional)</p>
<p>Makes 5 300g dough balls.</p>
<p><br/>The secret is in the preparation process. I use a KA mixer:</p>
<p>- add 40g flour, all water, salt, starter, yeast into mixer</p>
<p>- mix low just to bring materials all together</p>
<p>- cover and sit for 20m</p>
<p>- mix on low for 5m. after 5 m, start to slowly add remaining 210g of flour. At 6-7m mark, increase mixer to 1/3 max limit (mine tops at 10 so I set it to between 3-4).</p>
<p>- continue to add remaining flour. dough hook should continue to pull through the dough. when the dough starts to form a more firm ball, then stop adding flour.</p>
<p>- stop mixing and cover for 15-20m</p>
<p>- dump onto floured surface. hand kneed for 2-3m careful not to add more flour.</p>
<p>- let the dough rest 10m</p>
<p>- divide into 5x300g balls.</p>
<p>- i put each ball into a med size lightly oiled covered tupperware bowl then place in the refrigerator for use next day.</p>
<p>- remove dough from fridge 1-2 hours before use.</p>
<p>Enjoy!<br/>Ray</p> 1000 G Caputo 00 flour
660 G…tag:mywoodoven.ning.com,2010-12-26:2853862:Comment:47222010-12-26T20:55:31.000ZJohn Conklinhttp://mywoodoven.ning.com/profile/JohnConklin
<p>1000 G Caputo 00 flour</p>
<p>660 G water</p>
<p>1/2 tsp. IDY</p>
<p>25 G Sea Salt</p>
<p> </p>
<p>room temp rise 24 hr Min.</p>
<p>1000 G Caputo 00 flour</p>
<p>660 G water</p>
<p>1/2 tsp. IDY</p>
<p>25 G Sea Salt</p>
<p> </p>
<p>room temp rise 24 hr Min.</p> 1.5Kg flour (Blue Bag of C…tag:mywoodoven.ning.com,2010-12-26:2853862:Comment:46792010-12-26T18:52:09.000ZBill P.http://mywoodoven.ning.com/profile/BillP
<p>1.5Kg flour (Blue Bag of Caputo Pizza 00)</p>
<p>1 ltr. water (no Cl)</p>
<p>3 tbsp Active Dry Yeast</p>
<p>3 tbsp Sugar</p>
<p>1/4 cup EVO (leave out if making authentic Neapolitan Pizza)</p>
<p>3 tsp Salt</p>
<p>4 min. mix time @ #2 on Hobart 120</p>
<p>Should yield about ten 250 gm doughballs</p>
<p>Refrigerate overnight and use at ambient temperature next day.</p>
<p> </p>
<p>1.5Kg flour (Blue Bag of Caputo Pizza 00)</p>
<p>1 ltr. water (no Cl)</p>
<p>3 tbsp Active Dry Yeast</p>
<p>3 tbsp Sugar</p>
<p>1/4 cup EVO (leave out if making authentic Neapolitan Pizza)</p>
<p>3 tsp Salt</p>
<p>4 min. mix time @ #2 on Hobart 120</p>
<p>Should yield about ten 250 gm doughballs</p>
<p>Refrigerate overnight and use at ambient temperature next day.</p>
<p> </p> My pizza base recipe is reall…tag:mywoodoven.ning.com,2010-07-21:2853862:Comment:45302010-07-21T12:46:00.000ZScott Souterhttp://mywoodoven.ning.com/profile/ScottSouter
My pizza base recipe is really simple.<br />
<br />
100g flour<br />
70 ml water<br />
1/4 teaspoon of salt<br />
1/2 teaspoon of yeast<br />
<br />
200g of flour makes one pizza. Scale as I need.
My pizza base recipe is really simple.<br />
<br />
100g flour<br />
70 ml water<br />
1/4 teaspoon of salt<br />
1/2 teaspoon of yeast<br />
<br />
200g of flour makes one pizza. Scale as I need.