Update: I got some Caputo 00 Chef’s flour. (Red bag). It’s supposed to be better for long (24 to 72 hour) fermentation and for home oven temps (+- 500f). I followed your recipe exactly and after a 4-hour bulk rise in the oven (set to proof), I made 3 equal doughballs and put them in separate kevjes PLUS-Large 1000ml Pizza Dough Proofing Boxes. Put them in fridge for 24 hours. Used one ball today… taking it out of fridge and leaving it at room temperature for 2 hours with lid on. Perfect pizza.
Amazing! Thanks for the detailed update on your working with this recipe and that flour. I'm still going to try to snag a bag to play around with. Sounds like it would have been an awesome choice for last weekend's pizza that I made camping. That dough had a two hour bulk fermentation at home, then sat refrigerated for two days, then split into balls and let (mostly) warm up. I wish the weather had been a bit warmer, so the dough would be warmer and a little easier to work with. That's the pizza I made in the video I released yesterday. It was really good, especially for a dinner made at the campsite. 😁 Thanks for including me in your pizza dough journey.
@@ThisDadGoesTo11UPDATE: Today is Monday. I made that batch of Pizza dough last Thursday. Thanks to the long fermentation of that flour, it made a GREAT PIZZA for lunch today. My conclusion is that using the “Chef’s red bag” flour and keeping the doughballs in an adequate container… they can be used for at least 4 or 5 days. For today’s pizza, I didn’t roll it with a rolling pin… I just used my fingertips and some stretching. I left a nice crust/rim on it and boy oh boy… light and crunchy!
@@herrprepper2070 Sweet! That's fantastic to hear. You've sold me on the idea of the red bag. Definitely on my grocery hit list. I'm glad you tried to work it with your hands. That's how I make my dough, these days. I started out making the thin crust pizzas, like in this video, but moved on to thicker, more Neapolitan style since using either my cast iron skillet or outdoor pizza oven. I really appreciate your updates on this process. 😁
I’m fairly new to using Caputo 00 flour in my pizza dough. Have you ever tried the Caputo “Chef’s” red bag 00 flour? The literature from Caputo says the blue bag pizzaria flour is best in high temp ovens over 700 degrees, while the red bag chef’s flour is best for home ovens around 500 to 550 degrees. In any event, it looks like you are making the perfect home pizzas.
Hey, there! Thanks for the kind words. I haven't tried the red bag, as I haven't noticed it at the Italian store I visit. I will look for it, though, as that would be helpful for my cast iron pizza recipe! I don't usually bake my pizzas in this manner, anymore, as I have a pizza oven. I usually rock that baby between 800-900F, which does work perfectly with this flour. 😁Thanks for the tip! If I can track down that flour, I'll definitely try it out.
I got the Gozney Roccbox last Fall. Found it on Amazon: amzn.to/3QmNfj7 I totally recommend it! It's a little pricier than some of the other options out there...having played around with the Ooni and some others, though, I really do like this one better. It's heavier, but that's all insulation. You can touch the outside with your hand when it's crazy hot inside, and you won't burn yourself. It's super efficient with the propane, too, which I really appreciate. I made an unbox and first use video, if you want to check it out: th-cam.com/video/wYjBQ76YEGY/w-d-xo.html I've been making pizza basically once per week since buying this, and I couldn't be happier. Thanks for the question!
🤣🤣🤣 No kidding! I'm always making sure they have freshly washed their hands before getting near any food prep. Thanks! This was one of the first videos I shot, so I wasn't really sure what I was doing with directorial choices. Probably time for an update! 😁
We're extremely new to our Kenwood stand mixer and according to their website, once the dough starts to stick and rise up the dough hook, this typically means the dough is ready and then you are just over kneading. 2-minutes on the Kenwood is meant to be equivalent to 10-minutes kneading. Yours stuck to the hook and started to climb. I am a complete beginner here, looking for your comments on this please as I'm very confused. Made some freah bread rolls yesterday and I turned the mixer to 1 for 10 minutes, and then found this out, thought I had over kneaded, but they turned out extremely well, although I think they could have risen just that little more despite allowing to rise 1-2hrs longer than the person did on TH-cam, yet they are so spongey and lovely! Also, we have Fermipan Red Dried Instant Yeast, is it not best to feed the yeast some sugar in a jug first?
Hey, there! So, this pizza dough is the only dough I mix for this length of time. For my Detroit and Chicago doughs, I'm more around 5 minutes, after an initial slow mix and ten minute hydration rest. I've followed this process for several years, as I originally went with the process found on fornobravo.com, and it's always worked well for me. I don't have the exact science of it nailed down, but perhaps it's because of the 00 flour that it can take this length of time in the mixer. It could also have something to do with the 3-ish hour fermentation time I allow it afterwards. Either way, I'm always happy with the dough; it's reasonably stretchy and good to work with for both this thin crust style and for a Neopolitan style pizza. Haha...this is also the only pizza dough recipe where I add the yeast in without an initial rehydration. I've never found that it causes issues, and I love the simplicity of the dough recipe. Not sure if that helps or not, but welcome to the super fun world of home pizza making!
I know, it's wild. It always rises that quickly. I do place it somewhere warm, like on top of the fridge or in my incubator/proofer (which I would set at 75F). I think it also has something to do with the flour and the elasticity of the dough, because it does rise really well and quickly. Thanks for watching!
Ideally, for sure. It's not always easy to plan for that, especially with a busy schedule. I have a feeling my pizza game will improve dramatically after retirement. 🤣
You're making a "Bari" style pie, not a Neapolitan. You never get a roller near a Neapolitan. Or a docker. Also, if you are using 00 flour intended for a WFO in a home oven with a stone, your fail level just hit 11.
Thanks for the comments. I've done this without the docker before, and I wasn't a fan of the bubbling that happened with the dough during baking. I found it was easier to load this with some extra ingredients (appeasing my family) without that bubbling. I prefer to bake this in my massive brick outdoor smoker/fireplace (see my Fatties video for that unit) but, living in Canada, the cold weather often makes it less easy (and more expensive!) to bake outside. Plus, given that it's easy for people to pick up this type of flour, but far less likely that they have a WFO at home, I showed the baking process in a way that more people can achieve. The pizza also works out great this way (minus the extra awesomeness of the smoke, etc.) Obviously, the WFO is the best way to go. Thanks.
Kids and dogs always gotta try to help. Love it!
🤣🤣 No kidding! Thanks!
Update: I got some Caputo 00 Chef’s flour. (Red bag). It’s supposed to be better for long (24 to 72 hour) fermentation and for home oven temps (+- 500f). I followed your recipe exactly and after a 4-hour bulk rise in the oven (set to proof), I made 3 equal doughballs and put them in separate kevjes PLUS-Large 1000ml Pizza Dough Proofing Boxes. Put them in fridge for 24 hours. Used one ball today… taking it out of fridge and leaving it at room temperature for 2 hours with lid on. Perfect pizza.
Amazing! Thanks for the detailed update on your working with this recipe and that flour. I'm still going to try to snag a bag to play around with. Sounds like it would have been an awesome choice for last weekend's pizza that I made camping. That dough had a two hour bulk fermentation at home, then sat refrigerated for two days, then split into balls and let (mostly) warm up. I wish the weather had been a bit warmer, so the dough would be warmer and a little easier to work with. That's the pizza I made in the video I released yesterday. It was really good, especially for a dinner made at the campsite. 😁 Thanks for including me in your pizza dough journey.
@@ThisDadGoesTo11UPDATE: Today is Monday. I made that batch of Pizza dough last Thursday. Thanks to the long fermentation of that flour, it made a GREAT PIZZA for lunch today. My conclusion is that using the “Chef’s red bag” flour and keeping the doughballs in an adequate container… they can be used for at least 4 or 5 days. For today’s pizza, I didn’t roll it with a rolling pin… I just used my fingertips and some stretching. I left a nice crust/rim on it and boy oh boy… light and crunchy!
@@herrprepper2070 Sweet! That's fantastic to hear. You've sold me on the idea of the red bag. Definitely on my grocery hit list. I'm glad you tried to work it with your hands. That's how I make my dough, these days. I started out making the thin crust pizzas, like in this video, but moved on to thicker, more Neapolitan style since using either my cast iron skillet or outdoor pizza oven. I really appreciate your updates on this process. 😁
@@ThisDadGoesTo11- I’m in a consumer wasteland, so I bought the flour on Amazon.
Your little helper is way too cute brother! I’m going to try this tomorrow. I usually have awful luck with anything that contains yeast.
Thanks, man! I find this recipe works really well every time, so I have faith in you. Best of luck! 😁
I’m fairly new to using Caputo 00 flour in my pizza dough. Have you ever tried the Caputo “Chef’s” red bag 00 flour? The literature from Caputo says the blue bag pizzaria flour is best in high temp ovens over 700 degrees, while the red bag chef’s flour is best for home ovens around 500 to 550 degrees. In any event, it looks like you are making the perfect home pizzas.
Hey, there! Thanks for the kind words. I haven't tried the red bag, as I haven't noticed it at the Italian store I visit. I will look for it, though, as that would be helpful for my cast iron pizza recipe! I don't usually bake my pizzas in this manner, anymore, as I have a pizza oven. I usually rock that baby between 800-900F, which does work perfectly with this flour. 😁Thanks for the tip! If I can track down that flour, I'll definitely try it out.
What pizza oven do you have? Do you recommend it?
I got the Gozney Roccbox last Fall. Found it on Amazon: amzn.to/3QmNfj7
I totally recommend it! It's a little pricier than some of the other options out there...having played around with the Ooni and some others, though, I really do like this one better. It's heavier, but that's all insulation. You can touch the outside with your hand when it's crazy hot inside, and you won't burn yourself. It's super efficient with the propane, too, which I really appreciate. I made an unbox and first use video, if you want to check it out: th-cam.com/video/wYjBQ76YEGY/w-d-xo.html
I've been making pizza basically once per week since buying this, and I couldn't be happier. Thanks for the question!
Never let kids near your food. They just got done picking their nose… or worse. You did a Great job on the dough-video… superb.
🤣🤣🤣 No kidding! I'm always making sure they have freshly washed their hands before getting near any food prep. Thanks! This was one of the first videos I shot, so I wasn't really sure what I was doing with directorial choices. Probably time for an update! 😁
Literally subbed because of your name!👍😎
Haha...hey, I'll take it! Thanks!
We're extremely new to our Kenwood stand mixer and according to their website, once the dough starts to stick and rise up the dough hook, this typically means the dough is ready and then you are just over kneading. 2-minutes on the Kenwood is meant to be equivalent to 10-minutes kneading. Yours stuck to the hook and started to climb. I am a complete beginner here, looking for your comments on this please as I'm very confused.
Made some freah bread rolls yesterday and I turned the mixer to 1 for 10 minutes, and then found this out, thought I had over kneaded, but they turned out extremely well, although I think they could have risen just that little more despite allowing to rise 1-2hrs longer than the person did on TH-cam, yet they are so spongey and lovely!
Also, we have Fermipan Red Dried Instant Yeast, is it not best to feed the yeast some sugar in a jug first?
Hey, there! So, this pizza dough is the only dough I mix for this length of time. For my Detroit and Chicago doughs, I'm more around 5 minutes, after an initial slow mix and ten minute hydration rest. I've followed this process for several years, as I originally went with the process found on fornobravo.com, and it's always worked well for me. I don't have the exact science of it nailed down, but perhaps it's because of the 00 flour that it can take this length of time in the mixer. It could also have something to do with the 3-ish hour fermentation time I allow it afterwards. Either way, I'm always happy with the dough; it's reasonably stretchy and good to work with for both this thin crust style and for a Neopolitan style pizza.
Haha...this is also the only pizza dough recipe where I add the yeast in without an initial rehydration. I've never found that it causes issues, and I love the simplicity of the dough recipe.
Not sure if that helps or not, but welcome to the super fun world of home pizza making!
@@ThisDadGoesTo11 Thank you for your time and response!
@@TYMinion25 No problem! Good luck with the pizza making! 😛
This is awesome!
Thanks! I'm also working on perfecting my Neopolitan-style pizza hack using my oven and cast iron. Stay tuned!
How did this dough rise that fast for only 2 hours with only 4 gram of dry yeast
I know, it's wild. It always rises that quickly. I do place it somewhere warm, like on top of the fridge or in my incubator/proofer (which I would set at 75F). I think it also has something to do with the flour and the elasticity of the dough, because it does rise really well and quickly. Thanks for watching!
00 flour should be in fridge for 3 to 4 days for best results
Ideally, for sure. It's not always easy to plan for that, especially with a busy schedule. I have a feeling my pizza game will improve dramatically after retirement. 🤣
@@ThisDadGoesTo11 lol ,copy that
I like Slayer.
SLAYER!
You're making a "Bari" style pie, not a Neapolitan. You never get a roller near a Neapolitan. Or a docker. Also, if you are using 00 flour intended for a WFO in a home oven with a stone, your fail level just hit 11.
Thanks for the comments. I've done this without the docker before, and I wasn't a fan of the bubbling that happened with the dough during baking. I found it was easier to load this with some extra ingredients (appeasing my family) without that bubbling.
I prefer to bake this in my massive brick outdoor smoker/fireplace (see my Fatties video for that unit) but, living in Canada, the cold weather often makes it less easy (and more expensive!) to bake outside. Plus, given that it's easy for people to pick up this type of flour, but far less likely that they have a WFO at home, I showed the baking process in a way that more people can achieve. The pizza also works out great this way (minus the extra awesomeness of the smoke, etc.) Obviously, the WFO is the best way to go. Thanks.