I'm quiet new to the "scientific" approach on baking pizza.
Currently I am using a flour with 9,8g protein / 100 g flour. If I understood this correct, my flour has ~ 10 % protein content then.
Now I've read there are flours with higher or lower protein content, higher being often associated with "better". This one seems to be pretty close to AP flour ? Do I have any incentive to change my flour brand as long as I am still doing basic experiments ?
I do not have a pizza stone, I use an aluminium sheet pan or a mesh grill insert in an electric oven.
I am shooting for a thin crust - medium chew pizza.
The past batches had a problem where the bubble structure of the finished pizza was very dense and in turn the crust was pretty stiff.
(500 g flour, dry yeast, tbsp. salt, olive oil, 1.3 cups of water).
Should I use higher or lower hydration ? I am also going to increase the fermentation time and experiment with retarding the fermentation process.