Author Topic: 00 flour vs high gluten for pizza?  (Read 10836 times)

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Offline Tory

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Re: 00 flour vs high gluten for pizza?
« Reply #20 on: June 18, 2012, 04:43:36 PM »
I'd also like to ask those of you who've got some experience using the Caputo 00 flour (Pizzeria or "Chef's flour), is there an ideal hydration to use?


Offline TXCraig1

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Re: 00 flour vs high gluten for pizza?
« Reply #21 on: June 18, 2012, 04:49:12 PM »
I'd also like to ask those of you who've got some experience using the Caputo 00 flour (Pizzeria or "Chef's flour), is there an ideal hydration to use?

I like 61.5-62.5%

Craig
Pizza is not bread.

Offline Tory

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Re: 00 flour vs high gluten for pizza?
« Reply #22 on: June 18, 2012, 09:20:04 PM »
Ok, thank you, Craig. :)

If I could pick your brain a little more about this. I'm seeing videos on youtube of people making dough with the Caputo 00 flour. Most of them seem to be using cold water, and perhaps a 12-24 hour cold rise.
I also noticed they don't seem to be using olive oil when making the dough. Is this also normal?  I mean, I see the put olive oil on the pizza just before it goes in the oven, but the olive oil doesn't seem to be
an 'ingredient' where making the actual dough is concerned. I just seems to be flour, water, yeast and salt. I guess this is typical ?


 

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