This flour has been the easiest dough mangement ever!! I screwed up by forgeting to add oil. But I recovered in time before finishing the knead (by hand-no mixer here).
I used a 2 hours rise after initial mix and hand knead, and only had about 50% rise. Did a another 1 minute knead and shaped to 2 balls and went in the frig.
On the 3rd day I pulled it out 2 hours prior to baking. I must say the shaping of the skin was soooo great, I just finger molded a few times around and used the dough over cupped hands and it basically stretched by it own weight. It took my only five minutes tops to form the skin !! Amazing.
The crust was somewhat crispy, with an chewy undrertone. The flavor was outstanding. topped with cento crushed and fresh moz-and I cheated and added some turkey pep. I added basil after the pull.
I am hooked. I think I may have to get some Caputo 00, if its that much better. But I have possibly enough for 2 more pies to perfet the yeast/hydration factors. I may shoot for a smaller skin next time, since it was rather extensive on this batch and ended in a 14".
All in all I am happy it didn't turn into a hockey puck
Di d I say the flavor was awesome?