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lilian: lilian, For the Caputo 00 Pizzeria flour it is 55-57%. However, operators and others who have very high temperature ovens and experience in making and working with high hydration doughs frequently use up to 65%.

MWTC: MWTC, I have not worked with the Honeyville flour so I can’t comment on it. However, the All Trumps and KASL are quite similar in that they are both high-gluten flours and their protein contents are the same, 14.2%. They also have similar absorption and ash values. The All Trumps appears...

Tom, While on this subject, it is possible to use a chemical leavening system like WRISE in dough that is cold fermented in dough ball form for a few or more days and then formed into skins? The idea would be to get more of the flavors of long fermentation and possibly better dough inventory...

For some insights on take-and-bake pizza doughs, including chemical leavening systems, see this article by Tom Lehmann: http://www.pmq.com/mag/2002spring/tom_lehmann.shtml

lilian, Thank you for the information on your oven configuration. My home oven works like yours. What is the size of your pizza stone, and what is the dough ball weight that you use and the size of pizza that corresponds to that dough ball weight?

thincrust: Todd, If you substitute the Caputo Pizzeria 00 flour for the cake flour, that will change the total protein content of the combination, which may affect the results you are now getting. For example, you previously indicated that you are now using 12.5 lb. of cake flour and 50 lb. of...

jokergerm: Your walk-in temperature looks OK to me. I’m pretty certain that when you talk to Tom he will tell you to let the dough balls warm up at room temperature for around an hour and a half before using.

lilian: lilian, Since MWTC introduced his dough formulation to the forum, it is perhaps more appropriate that he lay out the final iteration of that formulation, whenever that materializes, if he is willing to do so. But to answer your question about what form of yeast he is using, it is only...

MWTC, I specifically asked you about the cheese because I know how difficult it can be to achieve the proper temperature profile and heat distribution in a home oven to balance the doneness of the crust and the cheeses and toppings. What you might try is to put the cheeses down first, followed...

billy, Since the water was given as a volume measurement, I converted it to weight on the basis of 1 c. = 8.35 oz., which is the standard conversion factor (although many people use 8 oz. as a rough number). A gallon and a half of water (24 c.) weighs 200.4 oz. Adding that to the weights of all...

If at all possible, I’d like to hear the outcome of this matter so that we can all learn something.

Tom, In the opening post, jokergerm said that the dough is balled up, put on trays and then put in plastic bags and placed in the walk-in. From the last post, I believe jokergerm said that he/she used to use proofing trays but is no longer doing so, but rather is now using baking trays.

jokergerm: Is this for a dough with the IDY hydrated in water like you have been doing or with the IDY mixed directly in with the flour? Also, what is the temperature of your walk-in? And what is the finished dough temperature when the dough balls go into the walk-in?

MWTC, I’m glad you liked the Caputo/All Trumps blend. You essentially made a Dom DeMarco DiFara’s dough but better since he makes dough balls to be used within about 2 hours, without attempting to improve the flavor of the crust beyond what is provided by the flours themselves. Before...

As I see it, there are two areas where the inconsistent results can occur. The first is the basic dough itself. You should try to prepare the basic dough itself on a consistent basis, by weighing ingredients and by maintaining a fixed finished dough temperature as best you can. I am not sure...

You may want to try weighing your ingredients to see if that solves your problem. But I don’t think it is the amount of sugar you are using, or the amount of starter dough you are using or the type of yeast you are using. You haven’t told us anything about the starter dough (see my earlier...

Can you provide more information on the starter dough, that is, 1) is it made up especially for your dough and, if so, what is in it and in what quantities, or 2) is is part of the prior day’s production, or 3) is it scrap dough that you are recycling and, if so, how old is it? Based on my...

MWTC, Following up on an earlier post about getting your starter culture activated, you may find this You Tube video of interest for making a Neapolitan-style pizza dough: . The Neapolitan style pizza dough prepared in the video uses a small amount of Camaldoli starter and Caputo 00 Pizzeria...

MWTC, At some point you might want to do an either-or with your two preferments or combine them in some fashion and determine the appropriate fermentation temperature and time. That might also help solve the problem with the crust coloration. However, once your are satisfied with your final...

MWTC, It’s hard to generalize on these matters because each starter has its own personality, or DNA, so to speak. However, there are some general activation methods that might help you get your starter in proper “working” condition. In your case, if you have been feeding your starter every...