EXPERIMENTING WITH BLUE CAPUTO 00 FLOUR – WEEK 1

The weather this week was bad!  It was cold and if it wasn't sleeting it was wet and windy.  Roll on the Spring.  Making Pizza outside in the midst of Winter isn't so bad though.  The heat of the oven soon warms you up and because you get so focused on the fuel and the pizza you forget about the weather!  Owning a pizza oven is a good way to get outdoors in the Winter.  Before, I used to hibernate but now - I'm outside and enjoying cooking outdoors.

This week we made a Chorizo pizza using the new Blue Caputo 00 flour.  It always takes a good few cooks to get used to using a new flour and Caputo is certainly no different.  Over the last few weeks I've been reading articles and watching videos on how to make dough using Blue Caputo.  I started watching an old "how to make dough" video thinking that the process wouldn't have changed and that any advice would be current and useful.

I was just about to follow this very technical dough process thinking that I had been doing everything wrong.  But I then checked the comments box and the dough maker had simply added 4 years later that the process was no longer used!  All dough-makers are continually experimenting!

I realised after cooking the Chorizo Pizza with the new flour that I was getting a very bubbly dough and needed to change the recipe.  The Chorizo dough for this cook was the same recipe that I had used with the Molino Grassi flour and the same process:

  • Bread maker to knead the dough (my favourite and best results using this)
  • A 6 hour room temp raise
  • A 3 day cold proof
  • Back to room temperature for the pizza cook.

Recipe: 500g Blue Caputo Flour, 3g yeast, 11g dissolved salt, 320g water.

This made the dough very bubbly and I knew that the recipe had to be tweaked for the next cook:  So I made a thinner Mozzarella Pizza with a 1 day cold proof:

The recipe for this Mozzarella Pizza was:

Bread machine to make the dough - 45 min programme.

  • A 6 hour room temp rise
  • Then in the fridge overnight
  • Back to room temp before the cook.

Recipe: 500g Blue Caputo Flour, 2g yeast, 11g salt, 320g water

I realised I needed to amend the yeast quantity due to it rising so much in 6 hours.  This still wasn't enough as I really had to stretch this out.  I probably stretched the life out of it to get it this thin!  I shouldn't need to do that with the right dough recipe.

So, the dough needs more tweaking for a better cook and so for my next pizza I am going to change the recipe to this - a very bold dough move but thought it would be a good experiment!

  • Bread machine for the dough as per usual
  • 24 hour room temperature proof in a big bowl
  • Then form into dough balls and proof for another 9 hours at room temperature
  • Ready to cook.

Recipe: 500g Blue Caputo dough; 0.5g yeast, 11g dissolved table salt, 300g water.

From the above recipe compared to the previous dough recipe I've made quite a few changes.  I've removed the cold proof completely and increased the room temperature proof considerably.  I've also reduced the water from 320g to 300g and reduced the yeast from 3g to 0.5g.  Let's see what happens! 👍

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