Well, I received my Caputa 00 and my K.A.S.L. flour.
My real question at the moment is this: ADY and IDY have different weights per once (0.13333 for ADY and .10625 for IDY, according to one of Pete-zza's posts, I believe). As far as equivalent effectiveness, is it by weight, volume, or neither? In other words, does 1 oz of ADY have the same levening capability as 1 oz of IDY, or does 1 tsp of ADY have the same levening capability of 1 tsp IDY? Or is the ratio something else?
I just made my first dough w/ the 00, and I don't think it is going well. I used, based on one of the 00 recipes I found (pizzanapolitana's?):
20.5 oz 00 flour (probably; I added a couple of pinches to 20 oz) (100%)
12 oz water (58.5%) @ 80'
2.5 tsp salt (2.4%) - probably too much!
1/4 tsp ADY (.16%)
I added water, yeast, & 1/2 the flour & let it sit for about 45 minutes. Then I added the salt and the rest of the flour and mixed for about 10 minutes (taking it off the hook a few times in there). It really is still too sticky, and tastes very salty. I put 1/2 in the refrigerator right away, and the other half I left out to rise. The half I left out doesn't seem to have budged. So I think I used too much salt & too little yeast. I'll let it hang out in the refrigerator, though, until tomorrow night.
(I have to double the quantity, otherwise my kitchen aid can't handle it properly. And my wrists can't handle mixing it by hand.)
Next time around I think I am going to use the following proportions, which is similar to what is used in the high-gluten recipes posted here:
20 oz flour (100%) - any type
12 oz water (60%)
1 tbl sugar (2.11%)
1 tbl oil (2.47%)
1.5 tsp salt (1.48%)
1 tsp yeast (.67%)
Not certain about that initial rest period or not. I think my cinnamon swirl bread likes it, but that is a very different dough!
Anne, pizza-maker wanna-be