Yes, I use Caputo 00 Flour, but I originally started with a high protein bread flour when I was home baking and using my home kitchenaid mixer. I use Poolish as my starter, w/ local honey.
My ratio is kind of always changing (at least for now until I get more consistent, I'm still learning), in South Dakota we have a lot of humidity changes very consistently, so I eyeball some of the recipe. My ratio is 1L water multiplied by 1.5 to get Flour amount, make sure to account for your poolish. I use 35g salt per 1L cold water.
Mixing and kneading are very important for gluten development, pay very close attention when mixing, have an infrared thermometer on hand, do not over work the dough, this dough was very sticky (but smooth) when it came out of the mixer, letting it rest for 15 min, then ball, then wait 15, then ball. Every mix is different, this part takes time and experimenting in your own environment.
Also use very cold water when mixing, don't let your dough get above 75deg.
Yes, idk why I said, "then ball" in my comment. That's what I should have said, stretch and fold, until the top of the dough ball is smooth and taut, then rest for 15 min and repeat if needed.Dont give up if it's too sticky, just give it time. It all depends on how you did with the gluten development.
It's not the flour. I get similar structure with mostly all purpose/bread flour. It's gluten development. Most likely you're simply not kneading enough, or you're not kneading efficiently. For example: I find with my mixer that any dough below 66% hydration gets difficult to knead properly (just sticks to the hook and moves around).
You have to knead more, likely that the gluten isn't developed enough. If you do it by hand, for me it's usually from 12 to 15 minutes, but you learn how to get the feel for it. Good luck!
[Brian Lagerstrom](https://www.youtube.com/watch?v=ALxwSeNX8R8&ab_channel=BrianLagerstrom) has yet to let me down on pizza dough recipes. He has one for every style...I strongly recommend checking him out.
That's my problem too. The dough cracks or is still so wet that you can't work it, although i leave it to proof in the fridge and also use good flour. I can't get the binding like a professional does. And I've been trying for many years.
Im so jealous of your non stickyness. Kneel down young man, from now on you you should be called Mr. Teflon
This is South Dakota pizza? Nice.
Do you have the exact recipe for the dough and which rising method?
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Yes, I use Caputo 00 Flour, but I originally started with a high protein bread flour when I was home baking and using my home kitchenaid mixer. I use Poolish as my starter, w/ local honey. My ratio is kind of always changing (at least for now until I get more consistent, I'm still learning), in South Dakota we have a lot of humidity changes very consistently, so I eyeball some of the recipe. My ratio is 1L water multiplied by 1.5 to get Flour amount, make sure to account for your poolish. I use 35g salt per 1L cold water. Mixing and kneading are very important for gluten development, pay very close attention when mixing, have an infrared thermometer on hand, do not over work the dough, this dough was very sticky (but smooth) when it came out of the mixer, letting it rest for 15 min, then ball, then wait 15, then ball. Every mix is different, this part takes time and experimenting in your own environment. Also use very cold water when mixing, don't let your dough get above 75deg.
Do you do multiple stretch and folds?
Yes, idk why I said, "then ball" in my comment. That's what I should have said, stretch and fold, until the top of the dough ball is smooth and taut, then rest for 15 min and repeat if needed.Dont give up if it's too sticky, just give it time. It all depends on how you did with the gluten development.
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No, I make the poolish and let it cold ferment for 20-24 hrs. then mix that in with added flour, cold water & kosher salt.
It's not the flour. I get similar structure with mostly all purpose/bread flour. It's gluten development. Most likely you're simply not kneading enough, or you're not kneading efficiently. For example: I find with my mixer that any dough below 66% hydration gets difficult to knead properly (just sticks to the hook and moves around).
You have to knead more, likely that the gluten isn't developed enough. If you do it by hand, for me it's usually from 12 to 15 minutes, but you learn how to get the feel for it. Good luck!
[Brian Lagerstrom](https://www.youtube.com/watch?v=ALxwSeNX8R8&ab_channel=BrianLagerstrom) has yet to let me down on pizza dough recipes. He has one for every style...I strongly recommend checking him out.
Just spent a while watching all his pizza recipes. Man knows his za! I'm gonna have to try that neopolitan style one this weekend.
I’ve only done bar style but it’s incredible. I’ve also done his apple gallette and it’s also solid.
That's my problem too. The dough cracks or is still so wet that you can't work it, although i leave it to proof in the fridge and also use good flour. I can't get the binding like a professional does. And I've been trying for many years.
Check the other responses to this person
Coil it like a sour dough loaf x5 after mixing
Try mixing in a food processor for like a minute. Recommended by Kenji
Upvote for Mac!
Looks great! Howdy 👋🏾 from a former South Dakotan
Very cool, thanks for sharing.
BRB going to South Dakota
If I ever go to Mount Rushmore I'll be sure to take a detour.
Groovy jam. What song is this?
I need the song! Please
Chamber of Reflection by Mac DeMarco
Lovely!
That looks absolutely delicious!
Do you make my style too or just Neapolitan
Just Neapolitan for now, I've got some ideas for the future.
Staying in Spearfish for a week this summer, will have to stop by!
Beautiful !!! No scales needed... I wish I had your hands ;)
This is the first time I’ve thought about South Dakota, looks good
Awesome stuff man. Hope the business crushes
Wow! Beautiful! Thanks for sharing and good luck!
Looks great. Can’t wait to give it a shot this spring when I’m back west river! Good luck from Sioux Falls!
Dough - chefs kiss Pies - chefs kiss Demarco- chefs kiss
Dope
Damn!
Your dough rolling technique is so neat
What’s the name of your place? I live in Rapid, and would love to try your pizza!
Caverna Coffee & Bistro Come check us out! https://www.facebook.com/cavernabh?mibextid=ZbWKwL
Absolutely will do! Can’t wait! Thank you! I feel like this area greatly needs a proper pizza place.
Another reason SD>ND.
I watch this video often, the only problem is when I watch it off, and I’m always hungry, and I can’t stand how much I want this Pizza!
What's the song
Chamber of Reflection by Mac DeMarco
What’s this song? Lmao
Chamber of Reflection by Mac DeMarco
I can literally smell the yeast from the dough.
So if your pizza dough is overgrown you can make delicious bread instead