@dcoatsjr It allows moisture to evaporate, otherwise the dough balls will be sticky and water will condense inside the box. 20 minutes should be fine.
This recipe is a formula, it can be reduced or increased by using the percentage of ingredients. If reduced, I'd probably leave the yeast unchanged. It makes 6 thin 12 - 14 inch Italian pizzas. If your not a pro with a peel use corn meal of go to 60 % water. My formula is odd wieghts only because this works well in my mixer, larger portions climb the dough hook. I'd make 2 batchs and change the mix times, 10 min batch 1, and 15 min batch 2. Mix time has a huge effect on gluten.
why 30 mins without the lid? good video!
AbstractMan23 5 months ago
@AbstractMan23 I didn't make this video.. but I am pretty sure is to cool the dough down faster.
dcoatsjr 5 months ago
@dcoatsjr It allows moisture to evaporate, otherwise the dough balls will be sticky and water will condense inside the box. 20 minutes should be fine.
brook61 5 months ago
Superb video, thanks for making this.
hydrolist1 1 year ago
what is the actual recipe for this dough. looks good...
chefkramer1 1 year ago
This recipe is a formula, it can be reduced or increased by using the percentage of ingredients. If reduced, I'd probably leave the yeast unchanged. It makes 6 thin 12 - 14 inch Italian pizzas. If your not a pro with a peel use corn meal of go to 60 % water. My formula is odd wieghts only because this works well in my mixer, larger portions climb the dough hook. I'd make 2 batchs and change the mix times, 10 min batch 1, and 15 min batch 2. Mix time has a huge effect on gluten.
brook61 4 years ago
Recipe as follows:
907 g. Caputo Flour (100 %)
590 g. water, 60 degrees F (65%)
18 g. salt (2%)
5 g. Instant Dry Yeast (0.5%)
This is a fairly wet dough, best refrigerated 20-24 hours. Then at room temp for 1 1/2 to 3 hours with lid on.
brook61 4 years ago