Tried 00 caputo flour today. Used the following measurements:By Volume
4 cups Molino Caputo Tipo 00 flour
1 ½ cups, plus 2 TBL water
2 tsp salt
1/2 tsp dry active yeast
Let sit covered for 2 hours, didn't rise that much. I placed flour salt, yeast in kitchen aid, then added water mixed as directed. Dough stretched out nice when done, no Tear's, covered with sliced mozzarella, dry in texture, some fresh mozzarella, dollop of San Marzano tomatoes, mixed with my seasonings and garlic,basil.. Cooked in a convection oven, center at 550. On pizza stone that was per heated for 1/2 hour. Crust on edges nice and crispy, bottom of pie still light in color, no crispness. Any suggestions?