Home Pizza Wood Fired Pizza Dough Recipe – Part 1 (Caputo 00 Neapolitan with KitchenAid)

Wood Fired Pizza Dough Recipe – Part 1 (Caputo 00 Neapolitan with KitchenAid)

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FULL RECIPE BELOW – Mike’s Pizza Dough Recipe for Wood Fired Ovens, comprised of Type 00 Caputo Flour. 24 Hour Rise. ~63% Hydration.

This recipe does NOT strictly comply with the rules for Neapolitan pizza dough – fairly it’s “Napoletano Inspired” 🙂

See my Part 2 Video (Cooking this dough in a Wood Oven) right here: http://youtu.be/dr2gmct9SlE

This recipe assumes you will have a KitchenAid stand Mixer. If you do not have one, you may need to improvise!

DISCLAIMER: I provide up this recipe with no ensures of success by any means. If you will have questions, want to share your experiences, or simply appreciated the video, please depart me a remark. NO HATE MAIL PLEASE – I’m only a common man making an attempt to make pizza as a interest!

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INGREDIENTS
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1 Kg bag of Neapolitan Tipo 00 Flour (Caputo or different) – must be about 5+ cups
2 + 2/3 Cups Luke Warm Water (473ml + 158ml)
2 Teaspoons Active Dry Yeast (1 Packet Fleischman’s) [1 tsp for 48hr Rise / 2 tsp for 24hr rise] (4g or 8g)
1 Tablespoon Table Salt (15g)
½ Teaspoon Sugar (2.5g)

Note: For those that care, this seems to be about 63% Hydration by weight.

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MAKING THE DOUGH
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STEP 1
1. Combine 2/3 Cup (158ml) luke heat water and yeast in small bowl or measuring cup. Stir with fork, and let stand 10 minutes. Yeast ought to change into foamy because it proofs. If it doesn’t, your yeast is not any good – throw it out, and get new yeast!
2. Meanwhile, use whisk to totally combine all dry components.
3. Using mixer’s dough hook and velocity 1 (KitchenAid), mix 2.5 cups (half) of the flour combination and a pair of cups (473ml) luke heat water in mixer bowl.
4. Once mixed, add yeast answer and blend for 10 minutes, utilizing velocity 2, scraping down sides of bowl as required.
5. Dough ought to now resemble a moist lumpy pancake batter. Let stand for 10 minutes. You ought to see small bubbles seem within the dough, and the lumpiness will probably be gone.

STEP 2
6. Add remaining flour combination and blend on velocity 1 till mixed, and scrape down sides of bowl.
7. Using Speed 1, combine for five minutes. The dough ought to separate from sides of blending bowl earlier than the 5 minute mark, however let it knead till the 5 minutes are up.
8. Remove dough hook, and let stand for 10 minutes.

STEP 3
9. The dough ought to nonetheless be pretty moist and sticky.
10. Use a plastic spatula or scraper to take away dough from mixer bowl onto a flippantly floured counter. Form it right into a ball, kneading it briefly, and tucking it beneath itself. The dough will probably be fairly sticky. Place in a big flippantly oiled bowl. Cover bowl with plastic wrap, and place in fridge.
11. Let dough proof in fridge for 24 hours or extra. It ought to double in dimension (at the very least).

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FORMING THE DOUGH BALLS
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(2 to Four hours previous to cooking)
1. Remove dough from bowl onto counter, and work it into a protracted sausage form, utilizing bench flour sparingly.
2. Use bench scraper or giant knife to divide into 5 equal sized balls of about 320g every. Form balls by hand (no kneading!), and by tucking them beneath themselves. Do NOT overwork the dough!
3. Place balls in a big sealed proofing tray, sprinkling a small quantity of flour down first. A big restaurant-type plastic bin with a snap-on lid is right, or improvise with one other container and plastic wrap. You need to preserve the moisture inside so the balls don’t develop a dry outer pores and skin.
4. Allow dough balls to come back to room temperature and proof for two to Four hours, protecting them coated. The balls will double their dimension, however will flatten out considerably attributable to their moisture content material. This is ideal!
5. Time this in an effort to use the dough balls instantly.

NOTE: Sometimes I make the balls effectively forward of cooking time. In this case, put them within the fridge, and take away them 2 to Four hours earlier than cooking time to allow them to heat up.

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MAKING PIZZAS FROM DOUGH BALLS IN WOOD OVEN
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See my Part 2 Video right here: http://youtu.be/dr2gmct9SlE

Maintain oven ground temp of 700F (370C) and dome of 900F (480C).

When eradicating dough balls from proofing tray, DO NOT knead them, or type them again into balls! Lift out of tray with a bench scraper, rigorously sustaining their flattened type, and place onto a floured work floor. A number of light presses with fingers ideas will probably be sufficient to unfold them out – they need to change into pizzas!!

Whatever you do, DO NOT overwork the dough, and check out to not flatten the outer rim. This will protect the bubbles within the rim, and make for an incredible outer crust.

ENJOY!!

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21 Comments

  1. Cocora22

    May 21, 2019 at 8:34 pm

    I wish I had read the comments before jumping in. So 2 liters of water , if you want to use them be prepared to add an additional 10 CUPS of flour. I figured after that mess might as well keep going. If it turns out well we can have pizza dough for the rest of 2019! Next time I’ll just follow the pizza recipe on the side of my bag of Anna Napolitana 00 flour, I’m going to take a wild guess, it’ll be waaaayyyyyy better.

    Reply

  2. Belinda Antonia Navas Gonzales

    May 21, 2019 at 8:34 pm

    thank you sr

    Reply

  3. MedSchoolGear

    May 21, 2019 at 8:34 pm

    hey mike, same problem with the moisture content…

    i live in the south—again, maybe that's the problem.

    there's just too much water content for 1 kg of 00 flour here. I ended up having to stepwise add all purpose flour b/c I only had 1kg of 00

    Reply

  4. adnan e

    May 21, 2019 at 8:34 pm

    Lose the gay music

    Reply

  5. Yaseen Awan

    May 21, 2019 at 8:34 pm

    agar kese ko rounder machine chaye ho made in USA ke mai pakistan may rahta ho maray pas hay rabta karay attomatic hay 1 min mai 60 70 peray banati hay 03432969639

    Reply

  6. Adam Davis

    May 21, 2019 at 8:34 pm

    2 liters!!?? Wth?

    Reply

  7. Chris Carter

    May 21, 2019 at 8:34 pm

    There is no correction at 1m00s, nor is there any mention anywhere that 2ltrs is wrong. In fairness you should have deleted the video and re posted after editing.

    Reply

  8. Thomas Park

    May 21, 2019 at 8:34 pm

    What about putting olive oil in dough?

    Reply

  9. Thomas Park

    May 21, 2019 at 8:34 pm

    Have you ever thought about making wild yeast using water and flour and/or use fresh yeast like Red Star product?

    Reply

  10. Steve Raman

    May 21, 2019 at 8:34 pm

    super thanke you

    Reply

  11. ramald57

    May 21, 2019 at 8:34 pm

    If you want liquid dough then follow this recipe, do not add an additional 2 liters of water

    Reply

  12. Kevin Van

    May 21, 2019 at 8:34 pm

    Thanks for the videos. I just bought a WFO and I'm using your recipe for its trial run. Question.. what size pizza do the 5 dough balls make? and at what point can I freeze the dough? I need to make 30 pizza's on fathers day and i_ hope this dough can be froze.1st batch is in the fridge for tomorrow's experiment. can't wait! thanks again for the video. Kevin

    Reply

  13. Win Michaels

    May 21, 2019 at 8:34 pm

    I hate burnt pizza anthe whole bottom of this pie was burnt
     as well as the edges (some parts).

    Reply

  14. YepItsActuallyMe

    May 21, 2019 at 8:34 pm

    Try the CAPUTO 00 Pizeria flour (Blue Bag) you will achieve better results when cooking. Also try out this method from the CAPUTO website, it is the best way, I tired it and amazing! Just scale the recipe down!
    http://caputoflour.com/authentic-neapolitan-dough-using-caputo-00-flour/

    Reply

  15. strangerbythebay

    May 21, 2019 at 8:34 pm

    The instructions on the video are WRONG !!!!! The recipe should call for 2 cups NOT 2 LITRES of water. If you're going to make a video, at least make sure that the video instructions are correct and match the recipe. Just wasted lots of time, effort and money. Che palle !!!!!

    Reply

  16. Asheville NC Trail Camera

    May 21, 2019 at 8:34 pm

    Thanks for sharing this. I followed this exactly and at the end it didn't pull away from the sides of the mixing bowl, instead stayed very sticky and wet. Tried adding a bit more flour and continued mixing but still seemed too wet and sticky to pull away from the sides. I used the regular dried yeast not the instant, I wonder if that mattered? Any suggestions? Thx again!

    Reply

  17. G4MEFaillord

    May 21, 2019 at 8:34 pm

    Why do you use dried yeast? Isn't fresh brewer's yeast or lievito madre better? 

    Reply

  18. Jim Beam

    May 21, 2019 at 8:34 pm

    Hey thanks for the video, wish I had a wood fired oven as they cook the best tasting pizza's.

    I see the Italian's when they make their dough they don't use sugar in their yeast dough mix. I have a Authentic Vera Napoletana Dough recipe that also doesn't use sugar.

    I usually mix sugar and active dry yeast into warm water and let it foam up before mixing it into Antimo Caputo 00 Pizzeria flour. The Chef's flour is excellent also. Most of the pizza dough recipes say the yeast needs the sugar in order to activate. So when I see the Italiano's not using sugar in their dough recipes, I presume its doesn't matter? Who's to argue with the Paisano's…….ehh?

    So my question here is for anyone who has mixed pizza flour with or without sugar in the active yeast mixture… is there any difference in the dough as far as elasticity, taste, rise, better all-around crust, etc.?

    Thanks.

    Reply

  19. Chris Canning

    May 21, 2019 at 8:34 pm

    I have the smaller kitchen aid mixer.  do you think i could just half the entire recipe and everything would be ok?

    Reply

  20. Dean Kelly

    May 21, 2019 at 8:34 pm

    2 LTRS of Water HOLY CRAP TURNED THE MIXTURE TO SOUP!!!

    Reply

  21. Greg Cremer

    May 21, 2019 at 8:34 pm

    I very much like how carefully you put the instructions in this video. Every step, every detail clearly viewed and documented. This is a very well put together instructional video. Thanks so much, I can't wait to give it a try!

    Reply

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