Were the panielli considered high hydration?
Well, today I decided to take the Caputo challenge. I made one 60% hydration panielli with Caputo Pizzeria blue label flour. Additionally, I added a preferment. Hopefully I will be able to produce a good tasting pizza tommorrow evening. If I do, it will be my first with the Caputo. Perhaps I have learned from you and Pete-zza as to the secrets within. Then again, perhaps not. I remain hopeful of a positive outcome.
Stay tuned for pictures...