I am about to make my first pizzas using a digital scale and 3 day cold ferment. I have Mondako and PFM Power Hi gluten, both are non-bromated (I'm in California). I will be using SAF red label yeast at less than .2% and no sugars.
I want to make NY style, and want to use 100% mondako and another batch with 100% Power High Gluten (14%) to see how they compare. What are the suggested hydration rates for each? Does the Mondako like a higher rate?
After some experience I may end up blending the two.