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Bakels Instant Active Dry Yeast 500g $6.95 ($6.26 S&S) + Delivery ($0 with Prime/ $59 Spend) @ Amazon AU

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Bakels Instant Active Dry Yeast 500g $6.95 ($6.26 S&S) + Delivery ($0 with Prime/ $59 Spend) @ Amazon AUAffiliate
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bemybubble on 18/02/2024 - 08:58 amazon.com.au (1748 clicks)
Last edited 18/02/2024 - 10:49 by 1 other user
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Back in stock.

I’ve been tinkering with my pizza recipe during these hot days and I have to say my pastry turned out amazing yesterday.

Key is to have a strong flour. I used the Caputo pizza flour and I will now find it hard to come back from.

But in short

350g water
500g flour
5G yeast
10g salt (but I might use less next time)
5G honey

Mix all the above and let it sit for 2 hours covered.

Then make the dough balls (I got 3 decent sized from the above). And sat on the bench for a few hours.

I realised I had overproofed my dough as I was aiming for same day dough. So I reshaped and put straight into the fridge. Took out an hour before use and it was a puffier and flaky crust.

Normally I prefer overnight fermentation. However this one turned out better than I’ve ever made!

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closed Comments

  • enricosanchez on 18/02/2024 - 09:06
    +2

    Give this a try https://youtu.be/4hzMzMkJgL4?si=kMn1qapzGGtmJoCF

    • howdydood on 18/02/2024 - 12:50
      +1

      Soft and crawnchy, all in the same time!

  • TEER3X on 18/02/2024 - 09:13
    +3

    00 flours aren't all the same, pay attention to the W rating as well (protein and gluten content). Caputo seems to be universally accepted as a good pizza making flour.

    If you can't get Caputo or don't see the W information, just make sure it says 00 and strong flour (or something similar)

    • dottjt on 18/02/2024 - 09:30

      I wouldn't pay too much attention to the protein/gluten content in a 00 flour. It's not all that important for making pizza because it's flat, but protein content is important for things like bread where you need really strong gluten development.

      Over the past 2 months I've been trying to perfect neapolitan pizza and I think I've gotten there. I've just been using a 00 flour that's only 9g protein, which is considered really low, but I get that perfect crust rise.

      More important is heat. Buy a pizza steel and it's a world of difference.

      • Irishness on 18/02/2024 - 09:35
        +1

        when you see people like Vito getting perfect neapolitan pizza crust using a regular flour you realise there's more factors to good crust, like you say heat but I also find the amount of air you can get into your dough both through the knead & ferment and how you make the base

        • bemybubble on 18/02/2024 - 09:37

          Stone and heat make the difference. I used the solt oven last night. First time. Totally different experience to using my fornetto alto

          Also proofing. Making sure you cook in the sweet spot. Touch test should bounce back half way. If it doesn’t bounce back it’s over proofed. If it bounces back to where it was then it’s not proofed enough

          • Irishness on 18/02/2024 - 10:12
            +1

            @bemybubble: I went similar had a large gasmate now an ooni copy like the Solt, took a bit of trial & error hopefully you have already read all the tips like get the stone up to temp (longer the better I do absolute minimum 20minutes) turn the gas down when you put the pizza in & turn pizza every 30 seconds

            I'm very happy with my dough though it's taken a long time to be totally confident in it, it's great how it changes over the days in the fridge

        • WT on 18/02/2024 - 20:16

          best vito style pizza crust I made was using week old dough, cheap flour from colesworth but we happened to have the fire right and the stone temp up.

          we make pizzas once a week and have been doing so for the past 8 months, im no pro and far from it. I make a sourdough 1-2 times a week

          im leaning more towards thick crust, its basically a focaccia type thickness and loaded toppings, 2-3 slices and youre done where the vito thin and crunchy we are at 4-6 so its more effort. Thick style I can let the dough rise in the skillet and go do other stuff. It can also be cooked in a normal oven, then under the grill for colour on the top. Id assume it does better with more expensive flour and 36+ hour ferment would be the go since it has a lot more dough per bite

          • Irishness on 19/02/2024 - 09:33

            @WT: yeah nice

            do you use a sourdough starter? always wanted to make

  • Wiadro on 18/02/2024 - 09:49
    -8

    Yeast infection

    • bemybubble on 18/02/2024 - 10:00
      +7

      You’re doing it wrong

      • troubadour on 18/02/2024 - 10:39

        you made my day.

  • d2567 on 18/02/2024 - 09:51

    Caputo flour great. Their gluten free flour is super expensive but it actually works.
    Put the pizza on a metal pizza screen and then you can get it into the pizza oven easily, then after a few turns can remove it off the screen and continue cooking.
    Doesn't taste like gluten free. But it's quite difficult to work with by comparison to the much easier Caputo full gluten pizza flour.

    • armageddeus on 18/02/2024 - 10:21

      Was thinking the same of using a metal pizza screen. Does it transfer heat just a quick from through the stone? Where and what type do you have? Trying to avoid aluminum ones. Cant find stainless steel ones.

      • d2567 on 18/02/2024 - 13:50

        Aluminium ones that I've "seasoned" with oil, then heated ,then oil then heated. Now a yellow brown colour that is non stick due to the coating (seasoning treatment).
        Clean it by tapping it a couple of times to get rid of anything on it or can wash under water. Don't try dishwasher as it's aluminium.
        Doesn't transfer heat as quickly underneath , but only use it for about 90 seconds at most before I push pizza off it onto the stone.
        Gluten free bases are very fragile and were almost impossible to get of the pizza slide into the oven . Used to make a complete mess before using this.
        Purchased from Amazon.

  • jamesvdm on 18/02/2024 - 10:06
    +4

    Hooch time.

  • vinnycol on 18/02/2024 - 10:49

    https://www.amazon.com.au/MasterPro-Ultimate-Minutes-Lifting…

    Work well…. Got a couple for about $85.

  • TheBean on 18/02/2024 - 11:04

    Do you freeze your yeast? I used to buy like this but have gone to sachets as I can't get through this much yeast baking and doing fortnightly pizzas before it it dies.

    Also, get your hands on some sourdough starter, works a treat for neapolitan style pizza. I use it like a poolish and have made it within the day as well.

    • bemybubble on 18/02/2024 - 11:16
      +1

      Yea I freeze mine

    • Flyerone on 18/02/2024 - 12:54

      I've had my container of Lowan Instant dry yeast in the fridge for years. The best before date on the bottom says 15 June 2022 and I still use it regularly and get fantastic results. It's alive and well.

    • crayner on 18/02/2024 - 14:41

      Also, get your hands on some sourdough starter

      Sourdough starter is something that you make yourself with just flour and water, fed each day.

  • OzBaggins on 18/02/2024 - 11:18

    Where is this Caputo flour purchased from? Is it Harris farms?

    • bemybubble on 18/02/2024 - 11:18
      +1

      Most speciality shops. However Costco has it too

      • Flyerone on 18/02/2024 - 12:54

        As does Victoria's basement.

      • dammit on 18/02/2024 - 20:03

        does costco always have it? can't see it online.

        Caputo Pizzeria 00 flour (also referred to as Caputo Blue) - is this the one to get? I usually follow Vito's recipe.

        • bemybubble on 18/02/2024 - 20:04

          It’s Caputo pizzeria flour yes

    • d2567 on 18/02/2024 - 13:51
      +2

      Purchase the 1kg gluten free bags from Harris farms. Purchase the 5kg blue bags from Costco.

      • OzBaggins on 18/02/2024 - 14:06
        +2

        Thanks, won't see me near gluten free "people", they aren't allowed in my house - we prefer extra gluten around here

  • aNoPHeLeS on 18/02/2024 - 11:27

    I've had good results from the Lowen brand from woolies. Any difference with this? Worth trying?

  • ihbh on 18/02/2024 - 11:33

    Country of origin ‏ : ‎ China

    Has anyone found other countries of origin for yeast? I haven't for a while.

    • bboz on 18/02/2024 - 11:40
      -1

      See my comment below - saf-instant - French

  • bboz on 18/02/2024 - 11:39
    +4

    It's a shame this is China made.
    I stick with French saf-instant because a) it's an amazing yeast - works so well, and b) I refuse to buy any food made in China - if it can be avoided - unfortunately it isn't always possible

    • stewy on 18/02/2024 - 11:47
      -1

      I also went with Saf-instant so that I could avoid Chinese yeast and have also found it to be very good yeast. I just bought it off ebay for about $17ish delivered which stil works out cheaper compared to buying sachets at the supermarket.

    • bemybubble on 18/02/2024 - 12:00

      If they make it and make it well. Why the boycott??

      • bboz on 18/02/2024 - 16:27
        +2

        Well firstly, why add to the disastrous global reliance on Chinese made goods? We all know how China are now holding the world firmly by the gonads.

        Secondly, how can you be so sure they "make it well"? It's a well known fact that food production in China standards are very lacking, so personally, I avoid it.

        • bemybubble on 18/02/2024 - 16:57
          +3

          Keep in mind it still has to pass our food standards to hit the shelves

          I’m all for supporting local. But that’s not by supporting the French either. If my monies going abroad it’s going abroad in its entirety.

  • mitcheo on 18/02/2024 - 11:57

    does anyone use this for brewing? i normally use Lowans

    • sp0rk on 19/02/2024 - 02:50

      Not for beer, but I've used this plenty of times for neutral washes & rum

  • grack on 18/02/2024 - 12:28

    How is this different to ones you find at colesworth? Lighthouse/lowans?

    • bemybubble on 18/02/2024 - 12:31

      It’s cheaper for more

  • freefall101 on 18/02/2024 - 12:51

    Mix all the above and let it sit for 2 hours covered.

    Always curious, how long do people mix pizza dough for? I just have a basic aldi mixer with the dough hook and I tend to go to basically bread levels of mixed, never sure if this is the right way with pizza dough. I really hate working with wet pizza dough (like those premade doughballs from woolworths) but I'm not sure if I'm doing it wrong.

    Tried googling it and see everything from 2-3 minutes to 10+ minutes mixing, maybe I just need to try everything :)

    • bemybubble on 18/02/2024 - 12:59

      When it’s all combined. You’ll notice it’s together.

      What I do after that is I throw it on the bench and put the mixing bowl upside down over the top as a cover for about 10 minutes. Then it will be easy to put into a ball back into the bowl to rest

    • WT on 18/02/2024 - 20:26
      +1

      I got a kitchenaid

      pizza I just autolyse for about 30 mins, then slap and folds every 30mins 3-6 times. I pretty much make then at 75% hydration which is about it for the flour I use. Unless its focaccia which is closer to 90-100% and I still do it by hand

      Apparently mixer is only needed for high hydration or enriched doughs. I prefer less clean up so I dont bother

  • 2superblue on 18/02/2024 - 13:05

    Does using honey make a difference to using just sugar?

    • bemybubble on 18/02/2024 - 13:26
      +1

      I believe it helps with the fermentation flavour profile. I’ve used both and I think I’ll stick with honey

      • OzHan on 18/02/2024 - 19:35

        got 3 decent sized — Can you be a bit more specific as in 8" 10" or 12"?

  • powerful9990 on 18/02/2024 - 16:03

    Very detailed recipe and description of the pizza dough OP. Thank you very much!

  • KaTst3R on 18/02/2024 - 20:02

    Put this in the fridge after opening. The yeast will die after a while in room temp. And always mix with water first, wait for it to bubble before adding it to the flour just to make sure it is alive.

    • WT on 18/02/2024 - 20:27

      freezer is best imo

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