Reddit mentions of Antimo Caputo Chefs Flour 2.2 Pound (Pack of 2) - Italian Double Zero 00 - Soft Wheat for Pizza Dough, Bread, & Pasta

I've made many many pizza's, but u/ThePoopSmith's pizza recipe has been my go-to for the last two years. It's phenomenal every time, and the weight-based recipe makes it fail-proof.

I use Antimo Caputo 00 bread flour but next time I'm going to give King Arthur a try.

Thanks! It was delicious. I used Caputo "00" Chefs Flour (red bag) and Saf Instant Yeast

Hey all,

Made my first pie this weekend. Per /u/jaaypeee very simple recipe seen below. Not the prettiest pizza, but it tasted great! I'm glad it came out a little Frankenstein-ish because it leaves plenty of room for improvements! Next time I'm making a sauce, hit me up with any simple recommendations!

I bought this flour and yeast. Baked at 550F in a cast iron that I sealed with bacon grease the night before. I couldn't believe nothing stuck! It was an AWESOME experience and I already ordered a baking steel and plan to make more pies at my girlfriend's parents place this coming weekend. A special thanks to /u/jaaypeee for the post and tips!

>I used the 48-72 Hour NY Pizza Dough recipe from the book The Elements of Pizza by Ken Forkish. This was the second time using a baking steel. I heated the oven to 550 degrees fahrenheit and let the steel come to temp for about 45 mins. The pizzas took 5-6 mins to bake.

Ingredients

• Ingredient Measurment %
  
  
• Flour 500g 100%
  
  
• Water 320g 64%
  
  
• Salt 14g 2.8%
  
  
• Yeast 1.2g 0.3%
  
  Method
  
  
• Measure and combine ingredients. Water temp between 90-95 degrees fahrenheit.
  
  
• Mix the dough by hand. Target temp of 78-80 degrees fahrenheit.
  
  
• Knead the dough and let rise for two hours in a lightly oiled tub.
  
  
• Divide and shape the dough.
  
  
• Let the dough balls ferment in the fridge for 48-72 hours. (I let the dough ferment for ~60 hours)
  
  
• Take the dough balls out of the fridge 60-90 mins before baking.
  
  
• Make pizza :)

I bought the Caputo in a red bag.
https://www.amazon.com/dp/B00BR0K62E/ref=cm_sw_r_cp_apa_i_JTmhDbKHG72RY

I guess gritty would be a better word. I just remember a few bites having a loud crunch to them, was thinking it was either the cornmeal burning or my baking stone had some burnt on crud that the dough picked up. Yes, same cornmeal and always had the same issue.

Dough was stored in sealed ziploc bags in the fridge.

Thanks for your kind words.

I thought a bit more about the aluminum peel and how easy it is for aluminum to get banged up during shipping. If you can find the $10 peel locally, go for it, but, I think the 10" cake lifter is a better bet.

Here's the technical data on the two ways of measuring protein:

https://web.archive.org/web/20060208023504/http://www.kingarthurflour.com/stuff/contentmgr/files/15ec5c94af1251cdac2d7a25848f0e27/miscdocs/Flour%20Guide.pdf

>It is very important to note that most protein values in the US are reported on a 14% moisture basis whereas in the France and much of Europe protein (and ash) is reported on a 0% or “dry matter” basis. This is a powerful tool and allows “apples to apples comparisons” between flours that, as we discussed above, may have different moisture contents. It can, however, lead to confusion when you are talking about European flours and want to compare them to US flours. Basically, reporting on a 14% moisture basis gives you a corrected value of protein regardless of the actual moisture content. For those of you who must know here is the formula used for the correction:

>Protein 14% m.b. = Protein % as is x (100 – 14) / (100 – Moisture Content)

>This same formula is used to correct ash content to a 14% or “dry matter” moisture basis.

I used to use a spreadsheet that calculated the percentages for me, but, now I just subtract the European number by 2 to get the American one. It's very close and far easier.

For 11.5" wide pizzas, I'd shoot for dough balls around 230g. That's much more in line with the traditional thickness- and far less likely to be undercooked in the middle on a really fast bake.

To a point, proofed dough texture is typically more about the proof than the hydration. You can have a slightly wet dough that's underproofed and a bit tight/hard to stretch, and a drier dough that's properly proofed and stretches with ease. KABF has more protein than 00 pizzeria flour, so it can rise considerably more. My guess is that you might not have let it risen to it's full potential. As you said, though, lower protein flour will definitely alter the way the dough feels on future batches.

This is a very far cry from inexpensive, but, it buys you enough flour to get to know 00 pizza flour:

https://www.amazon.com/dp/B00BR0K62E/

Once you're hooked, then you'll be a bit more motivated to look into larger quantities, like the 50 lb. GM bag ;)