Master Dough Flour Perth


Hi All

I noticed in the master dough recipe that the suggested protein in the flour should be 13 - 14 %. I am in Australia, and can not find a flour with such a high protein composition. The closest is red bag Caputo with about 12.5, but I am afraid that the fine texture will not be right for this dough. I would love to get some feedback ?

Angus Y.
posted 9 months ago

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Angus: No worries. High protein flour is a modern American invention, and Italians have been making pizza for a long time. 12.5 is sufficient, & some reputable NY shops use lower protein flours for their dough. Are you making pizza at home or commercially? Send us pics.

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Maria .
posted 9 months ago


I am just making them at home but I have a Woodfired oven. I have been making pizza for a while and they are pretty good but I feel like they could be better so I got the book. My first attempt was the Neapolitan which would have been good but for the fact that the individual balls stuck together during fermentation. I got one good pizza out of it and the crust flavour was great. Next I will try the master dough and will put pictures up

Angus Y.
posted 9 months ago


Hi Angus, I'm from Sydney (Wollongong actually) and you can get Caputo Red quite easily. That has a higher protein count. Have you tried that?
I'd be happy to help you find some or even post some over to you if you need it.

John Soden
posted 9 months ago


I am from Australia too.
I am using 12.5%protein flour but whenever i start using 13.5%customers start complaining that pizzas are like cardboard.

Razzz K
posted 9 months ago


My goal at the moment is to get a Roccbox when they are released in Australia.... and then start using Caputo Blue flour and make Neapolitan style pizzas. Finding good cheese and San Marzano's in Australia is a bit of a challenge sadly.

John Soden
posted 9 months ago


Thanks very much john that is very good of you to offer. I seem to easily find the red caputo and have seen the blue somewhere but can't remember where. The san marzano are impossible to find but at this stage i am happy to firstly find a dough i like. I have tried the neapolitan dough in the book a couple of times with decent results. I used half as much yeast on the second attempt and it was easier to stretch out, however still somewhere between too thick and tearing holes. The crust had great flavour though. Next up I will try the master dough

Angus Y.
posted 9 months ago


Good Luck!!! I am trying the master dough for the first time next weekend and I am going to try it with Poolish starter. Fingers crossed!!

John Soden
posted 9 months ago


Ohh and another thing. You can get san marzano's without too much trouble.
One of the importers into Australia is called Basile Imports. You can always contact them and ask who their Perth based resellers are. At least you know that any of those companies will be able to order them for you.

https://www.basile.com.au/tomatoes.html

They have the Argi Genus, Ciao and Orto D'oro San Marzarno brands. I plan to get some samples of each brand and test them out.

John Soden
posted 9 months ago


Great, I will try them out.
I am going to try out the master dough on the weekend too. i will let you know how it goes

Angus Y.
posted 9 months ago


Great! would love to hear your updates! even better, would love to see pictures and love to know what cheese you went with (brand and type) and if you are happy with it.

John Soden
posted 9 months ago


I tried the master dough recipe on the weekend and had mixed results. I used lighthouse pizza flour and a roaring hot woodfired oven. I found the pizza looked really good but puffed up way too much. It was way to bready and tasted scone like. If i made it again i would use the starter but wouldnt add extra yeast. I also dont think the dough is suited to a hot oven and would crisp up a lot better if cooked longer.

Angus Y.
posted 9 months ago


Hmmmmm very interesting. Did you use fresh yeast?
I'd try Caputo Red flour. I'm trying mine in two weeks with starter and with Malt which a local brewing supply is grinding to a flour for me.
Bready hey... Hmm wonder what caused that.

John Soden
posted 9 months ago


I used Tandaco dried yeast. You don't use a lot of yeast in this recipe, but the dough puffs up so much in the fridge that I would not use any additional yeast to what is in the poolish. The poolish is highly active when it is added to the dough and I think adds more than enough yeast to the dough. I found the same thing with the neapolitan recipe in the book. The crust had a really nice flavour that I think was a result of the poolish, but the dough was so airy it was unmanagable. It asks for 7g of fresh yeast in only 453g of flour, aswell as the poolish.
Before trying these recipes I would use my own recipe of 1k of caputo red with 600ml of water and 2g of fresh yeast and a couple of tablespoons of oil. It was always more than enough yeast.
I don't know if it is The Australian conditions, but if i was to try the Neapolitan recipe again I wouldn't use any yeast beyond whats in the poolish.

Angus Y.
posted 9 months ago


Ahhh I wonder if that's the problem. I read in the book or possibly on one of Tony's YouTube videos, not to use instant dry yeast. It's made for super quick rise applications. I wonder if that's why your dough went a little crazy. Have you tried it with fresh yeast at all?

John Soden
posted 9 months ago


Yes i did the neapolitan dough with fresh yeast. Even as i was making it i knew it was about 6 times more yeast than i would normally use, not to mention the yeasty frothy build up in the poolish which further ballooned my dough, but i kept open minded. I really believe in using the least amount of yeast possible to get the job done without making a puffy bubbly unmanagable mess. I would like to experiment with both doughs using a starter but ommitting the additional yeast. I kind of think the job of the starter is to ferment the dough in place of the yeast?

Angus Y.
posted 9 months ago


Really interesting. I am going to try this out and report back.

I have the palm scales and normal Digital scales, so I will measure everything to the .001 gram and do it exactly by the book. It will be a really interesting test. I'll keep you updated with my results.
I'll be using Caputo Red and fresh yeast.

One thing that worries me is the poolish fermentation time. We have a higher room temperature here in AUS so I'll have to keep an eye on it.

John Soden
posted 9 months ago


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