Pizza Week 3.
I have been testing new formulations of pizza dough and have settled upon a formula similar to my baguettes but tweaked to make a Neapolitan style pizza dough, meaning elevated salt levels and low-end hydration with medium strength flour. In this case, I used the standard Caputo "Blue" Tipo 00 W270.
The dough handled beautifully and really was exceptional - tender but still with good chew and a pleasure to handle. Hand stretched into a round disc in the usual manner...
Needless to say I was ecstatic with the outcome...
Formula: - Makes 3 250g doughs plus extra.
| Pre-ferment (Poolish LM) | ||
| Flour W380 | 90 | |
| Water | 95 | |
| LM (45-50% Hydration) 2nd Refresh | 15 | |
| Salt | 0.4 | |
| Final | ||
| Flour W270 Caputo Pizzeria | 410 | |
| Water | 225 | |
| Poolish LM | 180 | |
| Liquid Malt | 12 | |
| Salt | 13.2 | |
| Total | 840.2 | |
| TW (g) | 315 | |
| TW % | 63% | |
| TF (g) | 500 | |
| PFF (g) | 90 | |
| PFF % | 18% | |
Method:
Using twice refreshed LM to seed the poolish, this was left to rise for 12 hours at 17 Celsius in my wine fridge.
The final dough was mixed until elastic and fairly smooth - sans cellulite look.
Dough temp was 27C, moved to my wine fridge for 90 minutes and then to the main fridge (2C) for about 6 hours before dividing into 250 gram dough balls. Proof quantity required at 17C for 12 hours and approx. 4 hours at room temperature.
After making many pizzas over the last few weekends, this weekend I chose to make Garlic bread to go with a Tomahawk steak.
I whipped up something off-the-cuff...
Garlic topping: - enough for x2 10 inch pizzas.
- Fresh Parsley ~15g
- 7 Garlic cloves
- Butter ~50g
- Salt and Pepper
Separately, finely chop the garlic and parsley and set aside. Cut butter into cubes and mix all ingredients together. Season well with salt and pepper.
To prepare the garlic pizza, I added a drizzle of good quality extra virgin olive oil before adding the garlic butter, fresh mozzarella and brie cheeses.
Then stone baked...
ADENDUM:
Week 2 Pizza.
Fior di Latte, red onion, saucisson, Moroccan salt cured olives, sun-dried tomatoes.
I know now to pop those large bubbles!
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Good color on the bake and a nice combo on the toppings. I bought a 50 pound bag of that Caputo pizzaria flour when I got my pizza oven and like it best because it is so nice to work with. It didn’t work as well for me when I baked it at kitchen oven temps during the winter time. I thought it might have something to do with the flour being unmalted. Was the liquid malt added to help with browning? Are you referring to malted barley syrup? Does it preserve moisture? As Danayo used to say “Inquiring minds want to know “
Cheers Don
For sure, the Caputo Pizzeria flour really does make a good dough, soft and supple but also elastic and perfect for pizza.
Being unmalted, as standard for Italian flour, may present an issue with pizza but for regular bread it shouldn't be a problem. It's the rate of browning vs the cook time that can be problematic.
Indeed, I meant barley malt extract. Thinking about it, I would say the primary choice for adding it was for flavour. I know that was the reason when formulating for baguettes, since I wanted to replicate that subtle sweetness that yeasted baguettes tend to have, while SD doesn't give the same results.
I've tried adding both diastatic malt flour and the syrup extract to my pizza dough and oddly I didn't notice any improvement in browning. I'm guessing that's because I'm using sourdough and the LAB and yeast are depleting these sugars during the long ferment. I will inevitably try adding higher doses of malt extract until I get that subtle sweet-wheat flavour I'm looking for. I know from other bakes, that very high levels of malt can bring a beery flavour, which can be nice...
I wonder how ol' Danny boy is getting on. He was the glue that held TFL together and is sorely missed!
Cheers,
Michael
That’s a great looking pizza and a tasty combo of flavors. What temperature are you baking it at? You achieved some nice charring on the crust.
It really was super tasty, I think I will make this my default recipe for garlic bread.
It was baked in an outdoor pizza oven, I think somewhere between 400-450 Celsius.
Cheers,
Michael
Excellent pizza Michael, the leopard spots on the cornicione are excellent. Do you have a pizza oven to bake them in?
Benny
I'm putting a new pizza oven to the test which was a bargain buy from Amazon.
I'm really pleased with the dough. I've been working on the ideal formula for a Neapolitan style dough using a lievito madre starter, texture and flavour was spot on. I might try using a LM Biga pre-ferment at some point...
Cheers,
Michael
Nothing tops a good Neapolitan pizza! Love the saucisson pizza, nice "leoparding"!
Indeed. Pizza is the ultimate casual cuisine.
Looks delish! Making Neapolitan dough with LM is on my list!
That's cool! I look forward to seeing the results...
And Is more like something I can relate to with the cured meat on it. Love the toppings and the crust looks great. I thought at first that you were getting those results out of a regular oven but now it makes more sense. Those pesky bubbles are sometimes caused by the dough being too cold but I can see them in the unbaked one and they need to be pinched before hand as you surmised. Your LM is some strong stuff to get that much spring even from a 900F oven. You’re probably don’t need this but you might be interested in checking out pizzamaking.com where I copied and pasted this from
ISCHIA CULTURE
A well-known and popular natural Italian (Naples region) sourdough culture, or starter, used to make naturally leavened doughs. Users of this culture report that it is has a flavor on the somewhat sour side compared with other starter cultures although results may vary depending on how the culture is managed. The Ischia culture can be purchased HERE, along with another well-known and popular sourdough culture, the Camaldoli culture (see CAMALDOLI CULTURE). The two cultures, which were first made available to Sourdoughs International by a member of the pizzamaking.com forum, Marco Parente (a.k.a. pizzanapoletana), who provided the Ischia culture from a 200-year old bakery on the island of Ischia in the Bay of Naples, are sold together at Sourdoughs International but may be available from other sources separately. However, care should be exercised in such cases since the provenance of the cultures may be in question.
Don
Thought I'd showcase some more pies, it was definitely a winner. I like those strong flavours.
I make sure my pizza dough is well proofed without going over, so it's quite gassy when shaping, leading to to some large bubbles. Initially, I wanted to keep them but as you see they can burn. Another factor might be that I work the dough more than most probably would. The higher levels of salt really impede gluten development.
Thanks for pointing me to that site. Since I know the under-the-hood nature of starters, I tend not to be drawn to the romance of starter provenance. Starters always respond to the environment and the microflora will shift in response.
And, even they are another source of inaccurate info regarding what 00 flour is! Arghhh! 😁
Cheers,
Michael