I made a batch of pizzas last night comprised solely of KAAP. It is the first time in a few years that I have not made pizzas either entirely from Caputo Pizzeria or with Caputo as the primary flour of a two flour mix.
As expected, there were some differences with extensibility and handling, but the one thing that struck me was the crust tasted like it needed seasoning. Because it has been in the mid 70s here, I used the same amount of salt as I often do in warmer weather (2.80%) and the HR was the same as usual.
I found it odd that it was noticeable. My wife didn't have some slices until later....without me saying anything she immediately asked if I lowered the salt.
Has anyone else ever noticed such a thing? I'm not sure if malted flour would mask salt in such a way, but I found it odd.
That being said, the coloration and leoparding on the pizzas after a 3:20 bake were much more pleasing on my LBE than my Caputo efforts to date.