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I thought I’d try, for the first time, to make the pizza dough recipe outlined by Mark Wogan at his Pizza workshop last year. It requires a 4 hour initial prove and then a further 36 hrs in the fridge.
But with 310g of flour & 270 mL of water 1.5 tsp salt and 4g of yeast, it’s about the wettest, most unmanageable dough mix I’ve ever used. Let’s see how much structure appears after the 36 hours prove because, even with 45 mins in the mixer, it wasn’t showing much sign of firming up.
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So I made this into 2 pizzas today. Still pretty sticky but it hand stretched out ok and didn’t rebound too much.
I need to make a larger quantity next time but it is a sloppy old mix until the final handling stage. This was with Homepride’s 00. I’ll get some Caputo for next time.
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What was the protein% of your flour?
9.4g per 100g. I can’t recall but that sounds relatively low.
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Yeah I think if you use a more traditional strong bread flour/ Italian 00 it will be more like >12% and firm up earlier in the process/ absorb more water.
That does sound low. The white bread flour I use is 15%
