Playing With Dough - Page 2

Smoke Dawg · 05-24-2022, 09:47 AM

Looks great neighbor. The elevation thing makes a difference. We went from ~50 feet to almost 4000 feet. it's like cooking on another planet.

ssv3 · 05-24-2022, 11:50 AM

Quote:

Originally Posted by Vader1959

Care to share your Caputo 00 blue bag dough recipe?

Sure!

Like Whisky said though, you need an oven that goes at least 800*

Just followed this guy's recipe since I had the same flour and same oven. The music kinda gets annoying

https://www.youtube.com/watch?v=j19GevtJsKk

ssv3 · 05-24-2022, 11:56 AM

Quote:

Originally Posted by Smoke Dawg

Looks great neighbor. The elevation thing makes a difference. We went from ~50 feet to almost 4000 feet. it's like cooking on another planet.

Thanks neighbor!

Yup! Not kidding. When q-ing, I usually open all vents full and pack an excess amount of charcoal as the cookers eat through charcoal and they run cooler than usual up there. I've learned to give myself extra time also as it takes longer to finish than at home. Pizza was no different. Upside is you go through more beer.

Vader1959 · 05-25-2022, 05:58 AM

I have the kettle pizza attachment with the SS top, I have been using it for several years now. It takes about an hour to get it to temperature, but I can get over over 800 with an infrared thermometer, you just have to keep feeding it lots of wood. I usually make dough balls in the range of 250-275 grams, shooting for 12" pies. Previous hydration recipes were around 62%, the 70% used in this video may be to challenging for me. I need to work more on forming the cornicione & learn to not try to overload the pie with to many ingredients.

Whisky · 05-25-2022, 10:45 AM

Quote:

Originally Posted by Vader1959

I have the kettle pizza attachment with the SS top, I have been using it for several years now. It takes about an hour to get it to temperature, but I can get over over 800 with an infrared thermometer, you just have to keep feeding it lots of wood. I usually make dough balls in the range of 250-275 grams, shooting for 12" pies. Previous hydration recipes were around 62%, the 70% used in this video may be to challenging for me. I need to work more on forming the cornicione & learn to not try to overload the pie with to many ingredients.

I started my pizza hobby with the Kettle Pizza. It was a fun tool. Sounds like you know what you're doing. I go 260g for my 12" Neo pies, 62-64% H2O. And like you, I used to load up all my pies like a Midwest bar supreme. Still takes some self control to remember, "simple is often better", with Neapolitan.

ssv3 · 05-25-2022, 11:47 AM

Quote:

Originally Posted by Vader1959

I have the kettle pizza attachment with the SS top, I have been using it for several years now. It takes about an hour to get it to temperature, but I can get over over 800 with an infrared thermometer, you just have to keep feeding it lots of wood. I usually make dough balls in the range of 250-275 grams, shooting for 12" pies. Previous hydration recipes were around 62%, the 70% used in this video may be to challenging for me. I need to work more on forming the cornicione & learn to not try to overload the pie with to many ingredients.

Quote:

Originally Posted by Whisky

I started my pizza hobby with the Kettle Pizza. It was a fun tool. Sounds like you know what you're doing. I go 260g for my 12" Neo pies, 62-64% H2O. And like you, I used to load up all my pies like a Midwest bar supreme. Still takes some self control to remember, "simple is often better", with Neapolitan.

I'm there with you guys. Usually I'm in the 61-62% hydrations rage with around 250g balls for 12". I've learned a long time ago too that a little goes a long way and not to oversauce, overload the pizza so it's easier to launch, the dough cooks, the crust doesn't get soggy and the ingredients don't end up everywhere else except your pie hole.

Smokie185 · 05-25-2022, 07:41 PM

Do you deliver?

kevinstaggs · 05-25-2022, 10:55 PM

Sako, I'm such a looser... I use cauliflower crusts from Wally's Mart. I bought a "dough kit" from Big Poppas - haven't tried it yet cause I'm scared...

I accept whatever punishment or criticisms you see fit.

ssv3 · 05-26-2022, 12:32 PM

Quote:

Originally Posted by kevinstaggs

Sako, I'm such a looser... I use cauliflower crusts from Wally's Mart. I bought a "dough kit" from Big Poppas - haven't tried it yet cause I'm scared...

I accept whatever punishment or criticisms you see fit.

No punishment or criticism Kevin and no need to be scared. Nothing to it but to do it!

CivilTrojan · 05-26-2022, 10:34 PM

I hate it when a failed launch leads to scrambled pizza. Your pies look delicious, we usually stick to the basic toppings.

05-24-2022, 09:47 AM	#16
Smoke Dawg Quintessential Chatty Farker Join Date: 06-22-13 Location: Montana Name/Nickname : IMF	Looks great neighbor. The elevation thing makes a difference. We went from ~50 feet to almost 4000 feet. it's like cooking on another planet. __________________ A bunch of stuff to build a Fire so I can hang out and Smoke, Grill, or cook with! More stuff for Cutting, Grinding, Stuffing, Canning and so on! Double down Zero Club Champion Only Brethren to win a TD with all the votes! IMBAS Certified Moink Baller

05-25-2022, 07:41 PM	#22
Smokie185 is one Smokin' Farker Join Date: 06-20-16 Location: Union Grove, Alabama	Do you deliver? __________________ Humphrey's Weekender, WSM, Weber Kettle, Camp Chef Flattop Grill, Blackstone 17 inch griddle

05-25-2022, 10:55 PM	#23
kevinstaggs Babbling Farker Join Date: 04-16-17 Location: Davis, OK Name/Nickname : Kevin	Sako, I'm such a looser... I use cauliflower crusts from Wally's Mart. I bought a "dough kit" from Big Poppas - haven't tried it yet cause I'm scared... I accept whatever punishment or criticisms you see fit. __________________ “We should be rigorous in judging ourselves and gracious in judging others.”― John Wesley Dad of 3, Husband of 1, Sooners fan, Hopeless golfer, Pretty good hunter and fisherman MAK 2 Star, Custom Stickburner, WSM 22, Weber 26, Camp Chef flattop

05-25-2022, 05:58 AM	#19
Vader1959 Knows what a fatty is. Join Date: 08-06-19 Location: Midwest Name/Nickname : Eric	I have the kettle pizza attachment with the SS top, I have been using it for several years now. It takes about an hour to get it to temperature, but I can get over over 800 with an infrared thermometer, you just have to keep feeding it lots of wood. I usually make dough balls in the range of 250-275 grams, shooting for 12" pies. Previous hydration recipes were around 62%, the 70% used in this video may be to challenging for me. I need to work more on forming the cornicione & learn to not try to overload the pie with to many ingredients.

05-26-2022, 10:34 PM	#25
CivilTrojan is one Smokin' Farker Join Date: 06-18-20 Location: Los Angeles, CA Name/Nickname : Chad	I hate it when a failed launch leads to scrambled pizza. Your pies look delicious, we usually stick to the basic toppings.