Well I made some more pizza tonight. but since I had some Caputo OO flour left that's what I used. I got this flour maybe 5 or 6 months ago. My questions is, why did it seem that the dough did not to want to stretch very easy, and from what I remember OO flour was always easy to stretch out? Is this because of the flour age, under mixed, or not good gluten development. I made this dough in a KA mixer. Mixed it for 5 mins. finish dough temp was 83. I let it sit on the counter for 2 hrs, house temp was about 70 degrees, then put in fridge for 19 hrs. Then took it out to set on counter for 3 hrs before stretching.
I started the grill, but I think I was over cautious this time, cause the last time I got the grill to hot and got the stone temp to 750. Well the bottom of my Power Flour pizza had started to burn before it got to the 2 min marker, so I had a well done bottom on the pizza and a under cooked top. Well this time I tryed to get the pizza on the grill before stone got to hot, the grill was at 725 but the stone was only like 450, so now I got the total opposite of last time. I grilled this caputo pizza for almost 6 mins. This is why I think my oven spring was not very good, or its because the dough didn't feel right when I was stretching it. If any one has any thoughts, I would love to hear them
I forgot to mention that the crust is pretty good, Its has a nice sweetness in the taste.