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.
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.