I saw the following exchange today on the PMQ Think Tank forum (http://www.pmq.com/cgi-bin/tt/index.cgi/noframes/read/20436
) about the differences in a finished crust between using all-purpose flour and high-gluten flour in a NY style dough recipe. The recipe noted is a moderate-hydration version of Tom Lehmann's basic NY style dough recipe. Lehmann also mentions the possible use of bread flour in lieu of high-gluten flour.
Tom, what difference can be expected in the finished crust between using high gluten flour or all purpose flour? This is for a hand tossed, thin crust pizza cooked in a deck oven. The recipe is
Also, what would the effect of adding 2% sugar to this recipe be? Thanks much, Steve
I love to see your formula in percentages. Thank you.
For a hand tossed dough you might find that the AP flour doesn't provide sufficient strength to give you a good tossing dough (too soft, or tears too easily). A high gluten, or just a plain strong bread type flour, might serve you much better. The high gluten or stronger flour will also tend to give you a crispier finished crust than an AP flour will. As to adding sugar to the dough formula, this will hasten the browning of the crust, reducing the baking time, maybe even needing a slightly lower baking temperature. This will all add up to a less crispy crust, not a lot, but still less crispy.
Tom Lehmann/The Dough Doctor