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Discover the Legends of Pizza
| Search found 4 matches |
| Author | Message |
|---|---|
 Topic: Caputo tippo 00 flour combined w/ all purpose? |
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| goman Replies: 4 Views: 8031 |
 Forum: Your favorite dough secrets Posted: Tue Feb 23, 2010 2:32 pm Subject: Caputo Flour availability |
| I am able to buy 55 lb. bags of Caputo 00 pizza flour at a Boston supplier but many people may not be able to find a supplier within driving distance. Smaller quantities can be purchased from internet ... | |
| Topic: A Leathery Crust from Baking on a Pizza Stone... |
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| goman Replies: 2 Views: 5643 |
Forum: Dough Problems Posted: Wed Feb 03, 2010 11:17 pm Subject: Tough dough in a home oven |
| You will always get a crispy outer shell-including the bottom-when the dough is baked directly on a stone. Most prefer it that way as long as the inside of the crust is soft and airy. The way to get t ... | |
| Topic: Cracker, a bit dry and crunchy Dough |
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| goman Replies: 4 Views: 5404 |
Forum: Dough Problems Posted: Thu Jan 28, 2010 9:53 pm Subject: Dough too crunchy and dry |
| I agree that you need a dough with a higher hydration (water content). When I make dough for my home oven I do about a 60% water to flour ratio by weight. If you don't measure by weight try this simpl ... | |
| Topic: Caputo tippo 00 flour combined w/ all purpose? |
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| goman Replies: 4 Views: 8031 |
Forum: Your favorite dough secrets Posted: Thu Jan 28, 2010 2:58 pm Subject: Caputo tippo 00 flour combined w/ all purpose? |
| I have found that using half Caputo 00 (make sure it is pizza flour, not pasta flour) and half unbleached bread flour works well in my home oven.
Depending on how highly hydrated your dough is and ... |
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