Dough recipe:
500g Caputo Cuoco (Saccorosso)
325g water (65% hydration)
14g salt
0.67g instant dry yeast (adjusted for room temp and cold temp fermentation)
This yields 3 dough balls, 280g each.
Dissolve all the salt in the water, add flour until you achieve the consistency of pancake batter. Then add the yeast and finally add the rest of the flour.
I use a stand mixer. Mix on the lowest speed until everything comes together and the sides of the bowl are clean. Then cover and let rest for about 15 to 20 minutes. Then mix on a more vigorous speed. I monitor the temperature and kneed to about 24° C / 75° F. This is the drawback of a standmixer, you can overheat the dough before you’re done kneeding to pass the windowpane test.
If the dough doesn’t pass the windowpane test after this, I do 3 sets of stretch and folds, each 20 minutes apart.
Then bulk ferment at room temp until the dough not quite doubles in size. You adjust your yeast amount to the temperatures you will be fermenting at, so you can choose how long each step of fermentation will take.
I then bulk ferment in the fridge for 72hrs and only ball up when taking the dough out of the fridge 6hrs before baking.
Maybe some controversial techniques, but it’s worked for me. And gives me consistent dough balls.
Baked in an electric pizza oven at 450°c dome and 400°C on the stone. Or 840°/750° in freedom units.
Next thing for me will be a spiral mixer to make the dough making process that little bit more consistent.
by RmntcsCC