This is the first time I’ve tried to make the pizza dough Chef Frank Mayo taught me to make last Sunday. I found the special “Blue Bag” Caputo Tipo 00 flour he uses, but I don’t have my own sour dough levain (yet). Starting that will have to be a project for next weekend.
It’s a very wet, sticky dough. I had to scrap it out of the stand mixer bowl with my stiffest spatula. Amazingly, it comes together into the proverbial “smooth and elastic” ball after just a minute or two of light hand kneading.
It looks right and it feels right. I just put it in the fridge to for a long, slow rise.
We’ll find out if it is right tomorrow night.
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