Pizza Dough Fundamentals

how to make pizza dough. You'll need to perfect your own proportions, temps, and times, keep a log book for reference and adjust only one ingredient at a time. In a few months you'll have your own great dough.

Category:

Howto & Style

Tags:

• kitchenaid
• caputo
• italian pizza
• dough
• gluten development
• pizza
• Salter Brecknell
• VPN
• Verace Pizza Napoletana
• Neapolitan pizza

[brook61]

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]

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]

@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.

[dcoatsjr]

@AbstractMan23 I didn't make this video.. but I am pretty sure is to cool the dough down faster.

[AbstractMan23]

why 30 mins without the lid? good video!

[hydrolist1]

Superb video, thanks for making this.

[chefkramer1]

what is the actual recipe for this dough. looks good...