Caputo Pizzeria 67% Hydration 24 Hour Fermentation Pizza Dough

This is the start of a small trial where we try and push the hydration level on Caputo Pizzeria. I normally use Pizzeria at 65% hydration, today we try at 67% hydration with plans to try 70% hydration soon.

#pizzaramblings

[thomasgronek]

perfect timing. I just checked my dough's hydration (My standard go-to recipe), it is 68%, and I've had great success with it. Even with flour moisture variation, it's never too dry, never to sticky to work with.

[interrogator]

you are a master, my dough was also sticky like yours after kneading in the mixer but your handling made me realize i just needed a few more steps to get a very superior dough

[rbiv]

Wow...just wow...you did a great job handling that higher hydration dough...I may just try a higher hydration myself next week...

[stevenkotik]

Thank you for sharing - I dig your set up - your outside kitchen and oven look great.

[roccosdough]

Nice to know can cook Caputo Cuoco Flour at high temps.. Cool !

[zedudli]

You should have rested the dough in the bowl for 10 minutes, then give it a couple of spins to incordate again on the hook, then rest 10 minutes, then a couple spins more, then rest again. Your dough would have been manageable without added flour. With high protein, good quality flour you can push to 80% idration with this technique. Also, 6 or 7 minutes hook kneading is on the low side of what you need to develop good structure in the dough. Let it run even 15 minutes, give your dough time. Also (this is a last one, but It’s the most precious): For high idration doughs, you will find great success starting with water and flour straight from the fridge. Cold helps the flour to absorb the most water, don’t worry about starting the leavening process, that will eventually happen even with fridge cold water. Your final pizza looks amazing though

[massimilianoforte]

In my opinion, you are ready to make a pizza chef, because I don't notice any difference between the pizza I eat here in Napoli and your pizza. CONGRATULATIONS

[gavinwilkinson]

Hi..Just watched your video.
Was thinking about getting an ooni Koda..But then seen your awsome gas oven. Its very simalr to one i used on a pizza class in rome, might even be same one!
Which pizza party model.is it please? On there website i can only see the gas ones that are smaller and dont have the nice effect front.. Very intrested. Cheers. Chef Gav. :-)

[indyvin]

Great video, but it would have been nice to hear your verdict. How was the end result compared to other hydration levels you have used?

[sr]

Good Job mate...really enjoyed watching you create this pizza...cheers

[marcohernandez]

Where have you gone!? Miss your videos! Hope all is well!

[mariomontagliani]

Nice dough.... a good technique once out of the mixer, is to grab the dough at 12 O'clock and 6 O'clock, twist so your hands so they are at 9 and 3, and slap the bottom part and fold over towards the top.... if that makes sense....this way the top stays the top and your get a nice shiny gluten cover...you were bringing the bottom up and folding over the nice top part....Good job!

[MTRUITT]

Looks awesome but we need to see the crust and taste test. :-)

[johnizzo]

Hello. Great video. Two questions: 1. Can h post the ex’s t recipe? 2. Where can I buy the exact pizza turning peel u used in this video? I have been trying to find a heavy duty perforated peel with a 12 to 14 inch stainless steel head and everything out there seems to be smaller. Can you or anyone help? Thank you so much.

[iTurtle]

Great looking Pizza! Do you remember how many of the 24h where bulk fermentation?

[Mathieu]

Hey very nice video. I have a question though : you let your dough bulk ferment 24h and then you make balls ? And when you do make pizza dough balls, how long do you let them proof ?

Would you mind make a quick summary of your protocol sur plz ?

Thx for the video

[claudinecassar]

Hi i really enjoyed watching this video. So when the dough is ready and you covered it how much you leave it before forming balls? And in fridge or room temperature? And when forming balls where to put them again and how how time you leave them before using them? Thanks

[njco]

When using the kitchen Aid I would use very cold water instead and let it run two sessions of 5 min each. The cold water will help your dough stay under the 24C threshold before gluten breaking. This will save you also some kneading. Very nice video

[pabletion]

Whats your oven temp? (Stone)
Beautiful lookin pizza!!!

[BvBKai]

Hey one question... Did the dough rest 24h at room temperature or did you put it in the fridge? I would love to copy your recepie... Looks amazing 👌