Learning Knowledge to Make Pizza: Next Experiment with Caputo with other added ingredients baked in a deck oven 1/17/2012

I mixed another all Caputo flour dough this to be tried in the deck oven Tuesday. This time I added 9 grams of Golden Supreme Baking Molasses, 9 grams of DME Dry Malt, and 5 grams of whole dried eggs (instead of the whole fresh eggs I used before), in addition to all the same other ingredients I had used for my last attempt. The mixture didn‘t need any extra water added. I am going to try and let the dough ball room temperature ferment until tomorrow. At least the dough ball is a little darker in color this time, but I still don’t know if what I did will give a better coloration to the crust, or even if the pizza will be okay.

I never would have believed it until I did this experiment, but Caputo with other added ingredients can be baked at lower temperatures and can have a browner crust, great taste in the crust, a moist rim, oven spring, and good bottom browning.

This was one of the most different pies my taste testers and I have tried. I couldn’t believe how moist the crumb was and the bottom crust stood out when it was held out. We all really enjoyed the taste, texture and the different taste in this Caputo pizza.

Randy got me to reheat a slice and it was even better after a reheat.

Now I wonder how I can use a combination of cake flour and AP or another combination of flours that are cheaper than Caputo and achieve the same pizza.

Norma