Since moving to Las Vegas last September I have had problems with my dough. After several failures and some on-line research I have discovered that altitude,water and lack of humidity have been some of the problems.
I have not had success finding Antimo Caputo 00 flour and there are no East Coast Italian provision store out by me. My husband found Molino Grassi 00 flour today at Whole Foods Market and I am hoping that will help.
Any advice from folks living in NV would be so helpful.
I did make pizza last week using the Jim Lahey method from the Sullivan Street bakery in NYC, while the results were promising the time involved in allowing the dough to form and rise was over 24hrs, after which the resulting dough could only be kept refrigerated up to 3 days. I normally make a large batch of pizza or bread dough and the freeze some in case we have a "pizza craving emergency"