The weather is improving and it feels like Spring! This week I had a little experiment using All Purpose 00 Pizza Flour. I wanted to make a garlic bread and so opted not to use Caputo because it's so bubbly. To tone the bubbles down for this type of bread I opted for the All Purpose.
When I started making Pizza I had no idea what 00 meant and the difference between All Purpose 00 and Caputo 00 flour. One is totally stretchy and the other totally isn't.
- 00 is the mill of the grain. This is the finest milled grain.
- The grain itself will determine how stretchy your dough will be.
- Caputo 00 Flour uses soft grain - with a lovely protein balance to give that stretch you need to make pizza.
- All Purpose 00 Flour uses harder grains and is great for making pasta. This flour does not become stretchy in dough.
The All Purpose Flour didn't stretch as I'd expected. I cold-proofed it for 4 days and so gave it optimum conditions for a good dough cook! From the way it cooked I'd put far too much water in the recipe. It was so sticky compared to the Caputo flour even though I'd used the same wood-fired pizza dough recipe. So lessons learned from this - if you are using All Purpose 00 Flour to make pizza, maybe use less water than you would normally if you use soft-grain flour dough recipes!
For my next garlic bread or pizza bread type experiment, I'm going to use Molino Grassi 00 flour as I've used that before and it cooked really well.
MAKING TWO MEATBALL PIZZAS BUT I ONLY REALLY WANTED TO MAKE ONE!
Yeah - I only wanted to make one! An hour before I made this Pizza I dashed out to my local homeware store and grabbed a new full bottle of propane patio gas. Time to get the Ooni 3 Gas Burner out! I hadn't used it for a while and have now realised that it's good practice to keep using the different fuels regularly. Why? Gas and wood cook Pizza very differently. And I had pretty much forgotten my gas cooking technique.
The wood flame, whether it's from logs or wood pellets, cook pizza in a different way. The gas took longer to cook my pizza crust with the dough that I am currently using for wood. The outcome is the same - great tasting pizza but they do cook differently and it's handy to keep using both fuel options if you have them, regularly.
I hadn't used my gas Ooni 3 Pizza Oven since making the Not-so-Starry Pizza (that was a lot of fun!)
And so the reason why I ended up cooking two of them is that I burnt part of the top of the first pizza. The Ooni 3 Pizza Oven is lower in height than the Ooni Pro and so the flames hit the top of the pizza and cook it very quickly. My crusts were not cooking as fast and so the top and base of the pizza cooked quickly but the crust was still pale. I put the gas on minimum to prevent the top cooking quickly but that did not help.
So for pizza number two, I went for it and pushed the gas to high heat for the whole cook to get the crust cooked. This meant that I needed to use my pizza peel to protect the top throughout the cook. It worked! My crusts cooked better and the top didn't burn. The base on the first cook looked better than the second. Don't know why that happened as the stone was the same temperature.
I've been using the Ooni Pro a lot recently and the oven is a lot higher which means the flames don't reach the top of the pizza so fast. So, not only do I need to keep using the gas regularly to keep familiar with the way it cooks, I need to keep using the Ooni 3 too because I forgot how quickly it cooks the tops of pizza!
So, to sum up this weeks cooking efforts - I had great fun using All Purpose 00 Flour but will keep that for my pasta dishes! Getting the Ooni 3 Gas Burner out again and using it after a few months became more of a challenge than I had realised! In the video above I said that I thought cooking with wood was easier now. In hindsight it's probably the same, it's just that I'm used to cooking with wood more and got used to it!
See you next week!!