I have been happy with the dough recipe i have been using, a bread flour mix that works well.
After reading about Reinhart's neapolitan dough i had to give it a try. Man, i was not disappointed.
By far better than the one i have been using. Thin and soft with a dynamite flavor. Usually there are some crust ends left over, this time there were none. The crumb was a bit crunchy and soft in the middle with a breadstick flavor.
One question, i used King Arthurs all purpose flour. Had never tried this flour before.
I understand the bread flour i am used to has more gluten in it and is stretchier, easy to handle, even toss in the air no problem.
This dough i made last night i could barely make it from the counter to the peel, no handling at all, no way it could be tossed.
Basically shaped the dough by pressing, thought about trying the over the knuckles hand stretch, but i don't think it would have held.
Is this normal for this dough? Is it a combination of the flour i used? What would be the difference using bread flour with same recipe?
Either way i will make it again, the best yet.