i had lunch with ron molinaro of ill pizzaiolo last week. one of the topics was high hydration dough and how it is harder to launch and get it to turn out round. his dough is 62.5. one of the videos you use to demonstrate the method is from da michele i shot in naples. if you go to the other video on that page there is 4 minutes of stretching and making using some very challenging dough.i think he was cussing me out in italian for tapping him.
Dear Larry, I have seen the video (
) that you are referring to. Thank you for making it available, along with the other videos, on Youtube.
If I am not mistaken, judging solely by the visible strength of the dough discs in the video, the pizzaiolo probably used Caputo '00' Rinforzato flour (or a similar type of flour), which makes a dough with much more tenacious
gluten structure than the Caputo '00' Pizzeria flour. The dough in the video, also, could be a mixture of both flours, which is not uncommon in Naples. The Rinforzato, in my experience, can withstand longer duration of fermentation while not compromising the overall physical integrity of dough balls, even when they appear disastrous. Naturally, there is a limit as to how far a Rinforzato dough can go.
By the way, have you ever used "Captuo '00' Extra" flour for making Neapolitan pizza dough? True or false, I have been told that it is rheologically closer (not identical) to the type of flour that was used in Naples before 1900s. It is supposed to be a weaker flour than both Caputo Pizzeria and Rinforzato, but with a higher alpha-amylase enzyme activity (lower Falling Number), which generally requires a shorter fermentation period. Please, let me know if you, or any body else, has ever used the flour, and what results were obtained. I am thinking about buying a 25-kilo bag of Captuo '00' Extra next month. It may better accommodate the speedy fork of my Santos mixer. I look forward to your response. Thank you!