Want to use caputo in 270cl oven

[msheetrit]

Hello tom,
I am from israel and i have been making pizza for a year, up until now i used bread flour, local kind that has 11% proteins in it on my shamout stone in 270cl oven preheated 90 min.
Today finelliy i found caputo blue ap flour this one has 10% in it and another kind of flour pivetti and this on has 13% in it.
I want to try both of them and i wanted to ask you how do you recomend me to do it?
Maybe 75bf/25 caputo?..
Thank you

[The Dough Doctor]

10% protein content is a bit too low for making the best pizza. You will be much better served by using the 13% protein content flour. With this higher protein content flour, you will be able to ferment the dough for a sufficiently long time to develop some really good flavor in the finished crust.
You will need to experiment a bit at first to find the correct absorption for the flour. Typically, I would start at 58% dough absorption (58% water based on the weight of the flour) make a dough and see how it performs, then make any needed adjustments on future doughs.
Tom Lehmann/The Dough Doctor

[msheetrit]

Well i forgot to mention that as for now i use the local bf that has 11% proteins in it.
14 hours room temp rise20 cl deg and the outcome is great! I want to try very much a blend with maybe 25% caputo i wonder how the pizza is going to taste.
Here is my work http://www.pizzamaking.com/forum/index.php/topic,12548.msg169134.html#msg169134
So i think after handeling this local flour it can only get better now.
And about the %13 bf maybe now i can put the dough in the refridgerator.

[msheetrit]

Thank you tom.
Hoe do you recomend on doing the fermenting? I never got good result in the fridge. Maybe now with this 13.5% flour i could get.