Pizza Sophia
Note: You will need a Modified Grill for proper baking of this dough.
Bakers' % | in grams | in ounces | Recommended | |
Flour | 100% | 631 g | 22.3 oz | Caputo 00 Pizzeria |
Water | 61% | 385 g | 13.6 oz | Water |
Yeast or Starter | 1.0000% | 6.315 g | 0.223 oz | Natural Leaven |
Salt | 2.70% | 17.05 g | 0.60 oz | Sea Salt |
Oil/Lards/Shortening | 0.00% | 0.0 g | 0.0 oz | -No Oils Needed |
Sugar | 0.00% | 0.000 g | 0.0 oz | -No Sugar Needed |
Other | 0.00% | 0.00 g | 0.0 oz | -No Others Needed |
Totals | 1040 g | 36.68 oz |
* The above ingredients will yeild 4 doughballs of 260 grams each.
Instructions from the forum thread:
Note: Target weight is 10 ounces for a 13" skin.
Preparation Steps
1 - Add salt & water in kneader bowl. Stir until salt completely dissolved
2 - Add starter then add approximately half the sifted flour
3 - Turn on kneader incorporating the dry ingredients completely
4 – Then add remaining flour by evenly sprinkling flour very slowly
5 - Mix until dough no longer sticks to the side of the bowl
6 - Rest 15 minutes. Then turn kneader on for one full turn to achieve proper texture. This is 1st dough point
7 - Remove dough from bowl. Target dough temperature is 75 - 77F
8 - Punch & fold on bench until very springy. The famed double dough point
9 - Shape into bulk ball & place in covered bowl. Maintain a 64 – 68F temp for the 1st room temperature rise of 12 - 18 hours
10 - Divide into 10oz weights, shape into balls and cover. Maintain a 64 – 68F temp for 2nd rise of 4-6 hours
For more information on this dough, photos and insight, CLICK HERE to view the forum thread.