It turns out that working a normal 9-5 and having 9 month old twins crawling around doesn’t give me much time to making and experimenting with my pizzas. So how it works out is that come Saturday night I claim that around 4 or 5pm is dough time that is that. So by the time i figure out which dough i want to try or which old method i want to use, along with a minimum of a 24 hour cold ferment time this means that Sunday is the day we eat Pizza and the day most people decide to come over the house and make me work as if I was behind the line again and by the time 8pm comes I am shot.
So my plan was to try 2 different doughs. One to make my traditional dough and add a bit of Caputo 00 flour to it and the other to do 100 percent Caputo 00. Now to use 100% 00 is really not meant to be used in the home oven at the lower temps, it is meant to be used in a wood fired oven that get up to 800- 1000 degrees with cooking times with less than 2 minutes. So I made my doughs as you can see from the pic below, I got the recipe for the 100% 00 from one of my pizza making sites I visit often.
Top 3 100% Caputo 00 the rest 80% KABF 20% 00
The first batch came out pretty good and was very pleased with the results.
With my Fresh Mozzarella
Im almost embarrassed to post a pic on the 100% Caputo batch but i will anyway. Colorless, and too tough and chewy pretty inedible from low oven temps I am guessing.
Epic Fail
