Recipe for one kilo bag of Caputo 00 flour


Looking for the recipe that would use one whole bag (1 kilo) of 00 flour. How much water, salt, yeast.

I want to commit this to memory when planning for guests, approx. how many pies should I expect and what size dough ball. I will be coking in my wood fired oven.

Thank you

Ted

Ted Mathiesen
posted over 2 years ago

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Ted, can you let us know what style of pizza you'd like to make?

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Raj Irukulla admin
posted over 2 years ago

Classic 90 second wood fired neapolitan style, cheese, sauce, basil leaf. Sometimes sauce, cheese, prosciutto, very thin sliced lemon, maybe some capers.

- Ted   over 2 years ago


According to my calculations, for Neapolitan Dough with Poolish starter:
for the poolish: 100 grams flour, 100 grams water, .26 grams ADY, which should yield 200 grams. For the rest of the dough, 900 grams flour, 520 grams water, 18 grams salt, 4.24 grams ADY.

Dean T.
posted over 2 years ago


1 kilogram of flour should yield about 6 170g-180g dough balls.

Dean T.
posted over 2 years ago


Here's a simple way to look at your question if you want to commit the answer to memory. Assuming that you want a 65% hydration dough, the weight of the water will be 65% of the flour weight. The salt will be about 2%. The yeast weight will be almost nothing, about a half percent. So the dough will weigh what the flour weighs, plus about 67% of the weight of the flour. So with a kilo of flour, you'd have a total weight of 1.67 kilos. If the hydration is lower or higher, you just tweak the percentages accordingly.
Assuming your dough for each pizza is about 270 grams, that's enough for 6 pizzas.

Adam Sachs
posted over 2 years ago


Thanks for the input, I just want to be consistent when I fire pizza.

Ted Mathiesen
posted over 2 years ago

Using bakers percentages is a great way to stay consistent. The other thing you can do to ensure consistency is to use a digital scale that measures in grams (and 0.1 grams for yeast). Even a few grams can make a difference when making smaller batches of dough. Good luck!

- Raj   over 2 years ago


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