Thanks! I didnít notice hardly any difference when using KAAP or Pizzeria flour, except that the pies seemed a little crisper when they were cut with a pizza cutter. The crumb might have been a little drier, but the taste was about the same. I donít know why that was, but guess it was because the Ischia starter was used and there was a room temperature ferment.
What are you using to bake in when you tried KAAP and were you using a starter?
I also have used a modified home oven, the results of which I've posted here.
In either case the temperatures are very high. Over 1100 degrees.
Seems that when I get up in temperature and down in bake time the KAAP just fails me and turns my crust into a pita pocket. It doesn't always happen, but sometimes it does. I don't know why. I'm thinking that maybe I'm using the wrong hydration for KAAP.
I've used both plain yeast and starters. I regularly shuffle between all kinds of leavening agents. Doesn't seem to make a great deal of difference. I'm thinking it could be the hydration. But then again I usually put more water in KAAP because the stuff is pretty elastic in comparison to Caputo.