If you don't mind me adding a couple of comments. The reason you are getting those big burn marks in your crust even though your proofing is perfect is probably because, Caputo Blue cannot take more then 63% hydration and its typically used with 59-61% You can see that when you stretch your dough it almost stretches on its own because there is a lot of water in the mix. The main reason for the burns is because at 800F plus temps the excess water becomes steam and it burns through the dough and the fact that the dough is probably cold can add to the equation. This is why the Neapolitan guide suggests 59-61% hydration and the pizza flour 00 is made for high temperatures and can only take so much water before it becomes unstable. Your method is great and I like how you take a lot of care when you mix and proof. Nice video!
This is the exact kind of comment I was hoping would pop up along with this video. There is so much knowledge out in the world and sometimes it’s just one tiny piece of the puzzle that we didn’t even know was missing. I’m curious though how people who live in extremely low humidity places would deal with a 59% hydration dough. I cooked for my family in Arizona earlier this year and the humidity was 8% and the last dough balls in the box were looking pretty haggard by the time I got to them.
@@JoeLyman I live in Montreal, Canada and in the summer we get High humidity levels close to 75-85% and in the winter because we heat the humidity is more like 25-30% From my experience with any flour, when using the W factor suggested by the company there should not be any issues. You are taking it up to 65% which is a lot therefore it will get stickier when there is higher humidity and usually +/- 1% less can fix that problem. That is why the rules are from 59% - 61% probably because of humidity factors. I find that the more water you put into a lower protein flour the dough you get problems with burning and very easy to over proof. This is why the more water you add to weak flour there is a need for a stronger flour this is why you often see them add a type 0 flour to the mix like 10-20% so they can strengthen the flour for the long fermentation time. Whenever stronger flour is used it will also see the temperature go down as well because type 0 flour burns faster at higher temperatures. Its like Bread flour you cannot take it to 800F it will burn to a crisp. The higher the protein the lower the cooking temp and more water needed for longer time in the oven. The reason one would add more water to the flour would be so the final product won't dry out in a longer cooking time such as bread flour at 14%. you can easily take that to 80% hydration because its a very strong flour but if you cook it at 850F it will burn instantly due to steam and flour not being able to handle that heat because of added barley which is sugar and it burns at high temps. Finally at 59-61% the pizza will be crispier then at 65% which will have a soggy non crispy crust because at a 90 second cook the excess water has no time to evaporate so it becomes steam and burns the crust. Look at the pizza. you see it the water is pushing out from the inside and almost creates a nipple because of the high heat. Usually when you add more water you get a softer and airier crust, so there is a fine line to where the pizza has the right crispness and cooking time and won't collapse. Caputo Blue cannot take more then 62.5% in that heat and its a 12.5% W 260 which cannot take a lot of water compared to Caputo Oro at 14.25% at W370-390 that can probably take 90% hydration. That is why you also see the guys who like the huge crust and use Biga go for ultra high protein flours but will never cook the pizza higher then 750F even though your method is very well executed, if you follow the rules of Neapolitan pizza, you would not have these black burn issues. You are using the right flour, for the style oven you have, the cooking time is spot on, so this need for high hydration on the internet really baffles me. Water can be your friend or your worst enemy. One final note. if the internal temperature of the dough is to cold that can also add to the burn marks. Btw I make my living as a pro photographer as well :)
@ I’m loving all of this information. Thank you so much for taking the time to lay it out. I’m making pizzas next weekend for the local fire shop as part of a scheduled bribe so I get discounted service, so I’m going to try this out then. As far as photography goes, this channel is dedicated to the last few years of my career when I moved back to shooting film as a way to try and keep the passion alive to keep doing it as my job after 22 years. It clearly didn’t work because I became a oizzaiolo, but I’m very proud of the work I made in those years.
@@JoeLyman I love making pizza and if I can help someone out from mistakes I have made then its a pleasure to write it all out :) I was a wedding and portraits photographer. Did that until 48 and then threw in the towel. Had enough of people and bridezillas. Especially when they came in and asked me if I can take 1000 Pinterest images that they collected. I would laugh at them and I would say why not get a buddy of yours to copy those pictures why do you need a pro? LOL I had 2 RB 67's with a the trio, wide, 90 and 127mm I also had the 150 which was an amazing lens. I also had my Hasselblad's which I liked better for weddings because I could do 10x10 and 8x10. In my opinion square format is the best because you can do anything with it. in the beginning I had a really hard time with Digital because I never liked the 35mm format. Anyways I now do interiors and I love it because I have no one to talk back to me and I don't have to deal with the moron Artistic directors who thought think they are Gods LOL I also had my own lab in Color and Black and white. I don't miss negatives at all. my fav film was VPS and then there was this Vivid color from Kodak that was great as well. It was great doing negative work but I don't get why everyone is so gun ho about shooting with these old cameras and doing it in film I took all the 40 years I had in film experience and dark room and when I got into Photoshop back in 2000 I had a field day with all the masks because controlling contrast in photoshop is amazing. and stuff I had to do manually in the enlarger was super easy in the digital world. I can get any effect I want in Photoshop and I would rather give up photography altogether then shoot film again. What a pain in the ass. But that's where the boys where separated from the men. I still have people asking me how I make a living doing photography and my answer always is, you can't buy experience :) Let me know how your cook goes for your family. Also go for 62.5% since you are in the desert :) and try to have at least 20-22C on the dough before you cook it. Cold dough has its drawbacks.
Wow, awesome process! I’ve done many of the same steps, but to see them all put together is perfection. Where are you buying that Fior di latte from? Thanks for putting this great video together and fully explaining step by step.
@@greghansen2063 I’m so glad you enjoyed the video. For years I watched videos on here and later I found out how much important information was being left out. I get the cheese at Restaurant Depot. It’s only $15 if you buy one, but it goes down to $13 if you buy two.
I purposely didn’t say how long it mixed for because the temperature of the dough is what’s important. That being said, I’d say the round of mixing after added the 75 grams of water took about 10 minutes plus or minus a minute.
@@________5948 The app will show you how much yeast to put in based on the temperature and the time. When I’m making 60 or more pizzas, the second and third batch have an hour is so less fermentation time, so it’s interesting to see how the numbers change. I’m glad you liked the video. I hope it helps.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
If you don't mind me adding a couple of comments.
The reason you are getting those big burn marks in your crust even though your proofing is perfect is probably because,
Caputo Blue cannot take more then 63% hydration and its typically used with 59-61%
You can see that when you stretch your dough it almost stretches on its own because there is a lot of water in the mix.
The main reason for the burns is because at 800F plus temps the excess water becomes steam and it burns through the dough and the fact that the dough is probably cold can add to the equation.
This is why the Neapolitan guide suggests 59-61% hydration and the pizza flour 00 is made for high temperatures and can only take so much water before it becomes unstable.
Your method is great and I like how you take a lot of care when you mix and proof. Nice video!
This is the exact kind of comment I was hoping would pop up along with this video. There is so much knowledge out in the world and sometimes it’s just one tiny piece of the puzzle that we didn’t even know was missing. I’m curious though how people who live in extremely low humidity places would deal with a 59% hydration dough. I cooked for my family in Arizona earlier this year and the humidity was 8% and the last dough balls in the box were looking pretty haggard by the time I got to them.
@@JoeLyman I live in Montreal, Canada and in the summer we get High humidity levels close to 75-85% and in the winter because we heat the humidity is more like 25-30%
From my experience with any flour, when using the W factor suggested by the company there should not be any issues. You are taking it up to 65% which is a lot therefore it will get stickier when there is higher humidity and usually +/- 1% less can fix that problem.
That is why the rules are from 59% - 61% probably because of humidity factors.
I find that the more water you put into a lower protein flour the dough you get problems with burning and very easy to over proof.
This is why the more water you add to weak flour there is a need for a stronger flour this is why you often see them add a type 0 flour to the mix like 10-20% so they can strengthen the flour for the long fermentation time.
Whenever stronger flour is used it will also see the temperature go down as well because type 0 flour burns faster at higher temperatures. Its like Bread flour you cannot take it to 800F it will burn to a crisp. The higher the protein the lower the cooking temp and more water needed for longer time in the oven.
The reason one would add more water to the flour would be so the final product won't dry out in a longer cooking time such as bread flour at 14%. you can easily take that to 80% hydration because its a very strong flour but if you cook it at 850F it will burn instantly due to steam and flour not being able to handle that heat because of added barley which is sugar and it burns at high temps.
Finally at 59-61% the pizza will be crispier then at 65% which will have a soggy non crispy crust because at a 90 second cook the excess water has no time to evaporate so it becomes steam and burns the crust. Look at the pizza. you see it the water is pushing out from the inside and almost creates a nipple because of the high heat.
Usually when you add more water you get a softer and airier crust, so there is a fine line to where the pizza has the right crispness and cooking time and won't collapse.
Caputo Blue cannot take more then 62.5% in that heat and its a 12.5% W 260 which cannot take a lot of water compared to Caputo Oro at 14.25% at W370-390 that can probably take 90% hydration. That is why you also see the guys who like the huge crust and use Biga go for ultra high protein flours but will never cook the pizza higher then 750F
even though your method is very well executed, if you follow the rules of Neapolitan pizza, you would not have these black burn issues.
You are using the right flour, for the style oven you have, the cooking time is spot on, so this need for high hydration on the internet really baffles me.
Water can be your friend or your worst enemy.
One final note. if the internal temperature of the dough is to cold that can also add to the burn marks.
Btw I make my living as a pro photographer as well :)
@ I’m loving all of this information. Thank you so much for taking the time to lay it out. I’m making pizzas next weekend for the local fire shop as part of a scheduled bribe so I get discounted service, so I’m going to try this out then.
As far as photography goes, this channel is dedicated to the last few years of my career when I moved back to shooting film as a way to try and keep the passion alive to keep doing it as my job after 22 years. It clearly didn’t work because I became a oizzaiolo, but I’m very proud of the work I made in those years.
@@JoeLyman I love making pizza and if I can help someone out from mistakes I have made then its a pleasure to write it all out :)
I was a wedding and portraits photographer. Did that until 48 and then threw in the towel. Had enough of people and bridezillas.
Especially when they came in and asked me if I can take 1000 Pinterest images that they collected. I would laugh at them and I would say why not get a buddy of yours to copy those pictures why do you need a pro? LOL
I had 2 RB 67's with a the trio, wide, 90 and 127mm I also had the 150 which was an amazing lens.
I also had my Hasselblad's which I liked better for weddings because I could do 10x10 and 8x10. In my opinion square format is the best because you can do anything with it.
in the beginning I had a really hard time with Digital because I never liked the 35mm format.
Anyways I now do interiors and I love it because I have no one to talk back to me and I don't have to deal with the moron Artistic directors who thought think they are Gods LOL
I also had my own lab in Color and Black and white. I don't miss negatives at all. my fav film was VPS and then there was this Vivid color from Kodak that was great as well. It was great doing negative work but I don't get why everyone is so gun ho about shooting with these old cameras and doing it in film
I took all the 40 years I had in film experience and dark room and when I got into Photoshop back in 2000 I had a field day with all the masks because controlling contrast in photoshop is amazing. and stuff I had to do manually in the enlarger was super easy in the digital world.
I can get any effect I want in Photoshop and I would rather give up photography altogether then shoot film again. What a pain in the ass.
But that's where the boys where separated from the men.
I still have people asking me how I make a living doing photography and my answer always is, you can't buy experience :)
Let me know how your cook goes for your family.
Also go for 62.5% since you are in the desert :) and try to have at least 20-22C on the dough before you cook it. Cold dough has its drawbacks.
@@georgepagakis9854I’ve been doing popups in England at -1c in a gazebo 😂
I'll be sharing this with anyone starting out! Great information!
I appreciate that. So glad you enjoyed watching this.
Awesome!
Wow, awesome process! I’ve done many of the same steps, but to see them all put together is perfection. Where are you buying that Fior di latte from? Thanks for putting this great video together and fully explaining step by step.
@@greghansen2063 I’m so glad you enjoyed the video. For years I watched videos on here and later I found out how much important information was being left out. I get the cheese at Restaurant Depot. It’s only $15 if you buy one, but it goes down to $13 if you buy two.
@@JoeLymanTotally agree, appreciate the time you spent documenting and going through your process step by step.
Awesome recipe! I will try this soon. Do you know roughly how many minutes you mixed this dough?
I purposely didn’t say how long it mixed for because the temperature of the dough is what’s important. That being said, I’d say the round of mixing after added the 75 grams of water took about 10 minutes plus or minus a minute.
Do you always add the same % of yeast, or do you adjust it based on the temperature the dough will be proofing at? Nice workflow!
@@________5948 The app will show you how much yeast to put in based on the temperature and the time. When I’m making 60 or more pizzas, the second and third batch have an hour is so less fermentation time, so it’s interesting to see how the numbers change. I’m glad you liked the video. I hope it helps.
When did you add last third of water? Before or after salt?
At the same time.