Last week I made a first trial of a "00" dough formula reputed to be taken from DiFara in Brooklyn. I am not certain of its origin- no matter. Given: 75% Caputo "00" flour, 25% All Trumps flour, 60% water, 1% AD yeast, and 2% Sicilian Sea Salt.
I used 75% Caputo "00" flour, 25% Central Milling High Mountain flour, 64% cool water 1% AD yeast and 1.8% Italian Sea Salt.
Method: Dissolve the salt in the weighed water. Add the flours and yeast to the Kitchen Aid mixing bowl and stir (speed "1") to combine. Switch to the dough hook. Add the salted water and stir (speed "1"), helping with a rubber spatula, until a rough dough is formed. Autolyse 30 minutes. Work on speed "2" for 5 minutes. Increase to speed "3" for 2 minutes more. Windowpane test. Form a loose ball and place in a covered container and retard several hours. Remove from refrigeration 2 hours and bring to room temperature. Transfer to a well "00" floured work board, gently deflate and cover with a cloth. Bench rest 15 minutes. Using ample amounts of "00" flour, stretch and shape into desired form.
Topped with a simple tomato sauce and baked in a preheated 500ºF conventional oven on a pizza stone for 7 minutes. Removed and topped with cheese blend and pre-browned italian sweet sausage. Returned to oven and baked an additional 5 minutes. The image says it all.
It goes without saying that what you are trying to achieve, will determine the ultimate formula you will use. Here, with this flour blend, 64% water gave me what I wanted. Outside crispiness, interior chewiness and open crumb- exactly what I wanted. In the past, using 100% "00" I had great difficulty attempting 65% water. This dough is sticky, but using ample flour without working it in to the dough, will allow a stress free process. Happy Baking!