11/14/2023 0 Comments Bakers percentages pasta dough![]() The signifier Tipo 00 indicates it’s milled incredibly fine (it truly feels like light powder). They list the protein percentage of their flour (in the blue bag) as between 12-13% (12.75%), but the water absorption is significantly lower than most of the flour I usually work with (meaning it cannot take on super high hydration). I’ve purchased a few sacks of Caputo 00 Pizzeria Flour on Amazon to test, and it is nice to work with. I would venture to say that Caputo flour from Italy is probably the most widely used flour for pizza. as I have listed here, and instead of shaping them into balls the next day at 11:00 a.m., you could shape them before work and cook the pizzas right when you get home. The dough can be made over two days or stretched to three or four days proofing. You can adjust the schedule for this flexible sourdough pizza dough to suit your schedule. If you like a Chicago-style pizza… (gasp), I'm not sure I have any suggestions, but I'm sure you can make it work. You can even use this dough recipe for pan pizza and focaccia. If you like a thin, cracker-like crust, stretch the dough ball out thinner and cook for a few minutes until things firm up. So, if you like a thicker crust, increase each dough ball's weight, and don't stretch it out quite so thin. This sourdough pizza dough is versatile and adaptable. The toppings should be a light dusting of items, especially the cheese-everything in balance. The bottom should be well cooked with dark spots scattered about, but not the typical leopard spotting you might find when cooking pizza in a high-heat oven. It should sort of sag a bit when you hold a slice in the air but not flop over completely like Neapolitan-style pizza. Great pizza has a thin, sturdy, and well-cooked crust with an airy and soft cornicione (rim). Most of us aren’t making pizza professionally, so an adaptable, naturally leavened pizza dough that works around your schedule-and could chill an extended period in the fridge, if necessary-is a good thing. The focus here is to make a sourdough pizza dough that’s incredibly tasty with a fantastic texture but also versatile and flexible when it comes to preparation. Pizza at home doesn’t have to try to imitate pizza Napoletana, it can be exciting and delectable in a completely different way. Sourdough pizza topped with spinach, feta, and chile flakes. I'll always have a special place for Naples-style pizza with that thin crust and that blistered and puffy cornicione, but it’s challenging to get this type of crust that comes out of a blazing hot wood-fired oven, and that’s ok. When you think of great pizza, what comes to mind? I think the answer depends on your background, where you grew up, and just how much you’ve eaten. Still, I can’t remember another item on that menu except for the pizza I ordered 6. This was to be our first restaurant meal in days.Īs I opened the menu, I spot the typical (delicious) Peruvian fare, but what do you know, they had pizza! Of course, everyone thought I was nuts ordering pizza in the middle of the mountains in Peru. We just finished the 4-day hike through the mountains in torrential rain and finally made it to the sacred site. I vividly remember several buddies and I, physically exhausted and running on zero sleep, stumbling into a Peruvian restaurant in the tiny city of Aguas Calientes outside Machu Picchu. Note: If you're looking to make a pizza in a high-heat oven (wood-fired, Ooni, or Roccbox), check out my wood-fired sourdough pizza dough recipe → Sourdough pizza cooking in a home oven. ![]() And in the end, I’ll inevitably complain about it right after the first slice. Even if it’s at some strange fusion restaurant with nothing to do with Italian food, my meal companions can bet I’m going to order pizza. My ordering becomes myopic: the entire menu fades away right in front of me, and pizza is all that remains. When visiting a new restaurant, there's a real internal struggle when I spot pizza on the menu, especially if it's sourdough pizza dough. ![]() And pizza is a food I could conceivably eat at every meal without deviation. I've had endless different topping combinations but always fall back on classics: sometimes, I think the simplest things are the best. This detour was not because I was lazy and didn't cook but because it's hard to deny the call of a great pizza. On my way home from work, I'd stop in for a slice (or a whole pie) to sort out dinner. There were periods back when I lived near my dad's restaurant where I'd eat fresh pizza almost every other day. ![]()
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