Jackie Tran Pizza Dough

Note: You will need a Standard Home Oven for proper baking of this dough.

  Bakers' % in grams in ounces Recommended
Flour 100% 612 g 21.6 oz Caputo 00 Pizzeria
Water 67% 410 g 14.5 oz Water
Yeast or Starter 0.3000% 1.837 g 0.065 oz Instant Dry Yeast
Salt 2.50% 15.31 g 0.54 oz 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.

Want to customize this recipe for more or less dough? Use the calculator below. You may want to add a few grams to compensate for residue left in the mixing bowl.

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See ounces to grams conversion here.


Instructions from the forum thread:

This is a two day cold fermented dough developed by Jackie Tran, aka Chao. Note that this recipe uses a mixture of 60% Italian 00 flour and 40% high gluten flour.

Flour 100% (60/40 00/High Gluten blend)
Water 67% (Those interested in using this recipe may want to decrease the hydration to 63% or so)
IDY 0.3%
Salt 2.5%

Sometime in the evening...

Method: Measure out ingredients.
-dissolve salt in room temperature bottled water. Dump yeast into water.
-Measure out flour and mix the dry flours well in a Ziploc bag or bowl before adding to water.
-Dump all of the flour into the liquid. Stir with fork or spoon until shag. Then with both hands squeeze dough vigorously until you get a fairly even mix. Should look similar to cottage cheese.
-Cover and let it rest for 20-30m. Can rest longer if using cold water. If using warm water cut the rest time down. You don't want the yeast becoming too active.
-After the rest period, do a few stretch & foldsand knead by hand with the palms for about 1 minute.
-cover and rest for 5-10 minutes, then fold and knead again for about 30 seconds. You can vary these times to see what results you get.
-Ball up the dough and place into a very lightly oiled container and straight into the fridge (40-50F)

The next moring....
-dump the dough out cold, divide and ball. The dough should have risen 25-50%.
-put balls into individual lightly oiled containers or proofing tray and then back into the fridge.

About 2-3 hours before baking, place dough on counter at room temps. Aim for a 4-5 minute bake at 650F or so.

For more information on this dough, photos and insight, CLICK HERE to view the forum thread.