I have been working on dough recipe since November and have had Good success. I have use AP,Pendleton's bendko and now Caputo 00 pizzeria. I am going for a Neapolitan influenced pizza out of a wood fired oven. I am using a bulk cold fermentation of 24 hrs. I have better flavor in my crust than most places I have tried but it's not there yet in my opinion.IWould like to know how much of an effect it would have to blend in some malted flour in my recipe? Here is what I'm doing now.
100% Caputo 00
3% kosher salt