...i'm wirting this thread to say thank you! I learned so much reading through this awesome forum and improved my pizza making ability to another level
I used german 00 flour (00 grounded but not that high gluten rate) for the last year and thought that would be the non plus ultra but hydratation was only possible at 55% max. But while reading and seeing that awesome results you recieve with caputo changed my mind
Getting caputo flour in germany is nearly impossible. The only way to get it is driving to itlay or import it from the UK or US - strange huh?!
So i bought the best i could get here: Tre Grazie flour (red pizza tipo 00).
I made some pies today (61% hydrat., 2.7% salt, 0.08% IDY, 36h cold ferm., 12 @ room temp), unfortunately i forgot making pictures, but the result was awesome. The dough was so stretchy, fluffy and great tasting after baking i can't describe with my (bad school) english
TYSM users @ pizzamaking!
