"Kent"
comcast.net> wrote in message
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>> "Kent"
comcast.net> wrote in message
>> news:Yq6dnWSR7O7CaSrbnZ2dnUVZ_jGdnZ2d@comcast.com...
>>> AT $64, or whatever for the Fibrament, and the limited frequency that I
> leave the kitchen to do this, it's not worth it.
> preferment do you use for your pizza, if any? Do you try to mimick Italian
> 00 flour, or do you just use "all purpose"?
The last time I made a pizza, I made it with exactly the opposite of 00
flour. With duram and semolina. It turned out really great.
Time before that I made it with Hecker's all-purpose flour - I had changed
flour, and this is a great all-purpose flour.
I am going to be ordering when the weather cools down a flour in bulk (50#)
that is about the same protein content as 00, but this will be mainly for
other things. King Arthur does have a flour that is 8.5%% which is their
clone (my words, I think) of 00 flour to make a very thin crust, and KA also
has a Lancelot higher protein 14.2%% flour, which Reinhart says produces a
thin chewey crust.
What is your water to flour
> ratio? I like a long ferment, and a wet dough, like dough for Ciabatta,
> which is one reason directly grilling on the grill isn't too easy.
I like a wet dough for most everything. But I think you can get a decent
pizza crust without being 'too' wet.
Napoletana Pizza Dough
p. 107 Reinhart's American Pie
who says "As you become more comfortable with wetter dough, feel free to
increase the amount of water, in small increments, to make the dough sticky
rather than tacky."
> What prompted this thread is that for the thin crust Margherita the extra
> 100F really made a difference. I make almost all pizza in the oven on the
> preheated stone.
When I'm in New Haven area, I always ask the cook what their oven temp is.
The consensus I've got is 600
