1st attempt master dough too, wet!


I have been making pizza dough since I was 5 y/o. I followed the master dough recipe to the letter and the resulting dough was too wet to work with. 225g cold H2O + 70g warm H2O + 5g EVOO = 300g liquid + 453g of flour = drip. HELP! What am I doing wrong?

John Pelicano
posted over 2 years ago

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John,

You're looking at a combined hydration of a tad over 66%. Drop it down to 63% and you should be fine and the dough should be more manageable.

Btw, which flour did you use?

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Mike K.
posted over 2 years ago


I used Caputo 00. The flour was the problem. I used some fresh stuff on a second attempt and had better luck. Thanks for the advise.

John Pelicano
posted over 2 years ago


John,

I'm not sure if the Caputo 00 can handle such a hydration rate but Tony will know for sure.

I have used Tony's 00 and Grain Craft' s Power with great results. You might want to check those out as well.

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Mike K.
posted over 2 years ago


Hi John,

As Mike mentioned, the hydration point is 66%. That's a fairly wet dough, so what you're describing might be ok. Also, for the master dough, you should use a different flour. A high gluten or a stronger bread flour would be ideal.

I'm guessing that the doughs you've made previously might have been at a lower hydration point. There will be a world of difference between a 66% hydration dough and one that's lower, such as 60%.

Let us know how it works out!

Raj

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Raj Irukulla admin
posted over 2 years ago


John,

In addition to what Raj suggested, I'd also like to point out that diastatic malt (low or high) triggers/aides in enzyme activity which can, in turn, lead to more stickiness in the dough.

With that said, your use of Caputo 00, a high hydration and malt for the Master Dough I'm not surprised that the dough was sticky or wet.

Use a different flour, like Raj mentioned, HG/HP and perhaps lower the overall hydration and you should be okay and be able to make dynamite pies.

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Mike K.
posted over 2 years ago


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