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 ?
