Master Class dough with 00 flour - any adjustments to amounts?

I want to make the master class dough. But can I use 00 flour as that is all I have!

Kiran N.
posted 2 months ago

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Hi Kiran, you'll end up with a very different end result. 00 flours are typically low protein (~11%) and the high gluten flours are in ~14% range. It doesn't sound like a big difference, but it's quite noticeable when handling the dough.

Typically, 00 flours are cooked in higher temperature ovens and the dough formulations tend be simple- no oil or malt.

If it's your first time making pizza, then I'd try to find high gluten flour. If you're in the mood for experimenting, then go for it!

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Raj Irukulla admin
posted 2 months ago

The water absorption is also different BUT I have made a somewhat successful cross between neapolitan style and NY style by creating this dough :

500 g 00 caputo red
605 g water
5 g of olive oil
12 g of sea salt
.5 g of instant yeast.

Bulk 18 hours room temp, balled 6 hours at room temp in individual containers.
Broiler method. See my most recent pizza with this recipe at my instagram page @mancinifood I made it with fresh tomatoes.

Andrew M.
posted about 2 months ago

Or, maybe, 305 g water . . .

- Adam   about 2 months ago

yess sorry. 500 g flour 305 g water

- Andrew   about 2 months ago

Ditto on what Raj already said.

Do you have a supermarket that sells bread flour? That type flour tends to have a higher amount of protein as the 00 but not as high as a High-gluten flour such as All Trumps, for example.

But bread flour is a good alternative in combination with a longer fermentation. King Arthur bread flour would be my first choice.

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Mike K.
posted about 2 months ago

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