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.
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)
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.