To add to what Craig posted, you might want to read this.
If you look at Peterís Master Gluten Mass List at Reply 70 http://www.pizzamaking.com/forum/index.php/topic,18075.msg184661.html#msg184661 you can see that KABF and Power flour arenít that far apart in protein. I did most of those gluten mass tests. Those differences between KABF and Pendleton Power flour donít make big differences when making a pizza dough and how the final pizza will turn out. Both of those flours are unbromated too. The gluten mass tests I did were only done in a home environment with Peterís help, so they arenít completely accurate either. To do real gluten mass tests special equipment is needed.
This is all great info guys. Thanks for all your help. So i know how to get started. I recall seeing KABF, and a lot of it, at our big grocery store chain here in the Syracuse, NY area, Wegmans. I will go pick some up this weekend. I guess i will start out by doing a 63% hydration, and then i will try a 58% hydration. How about that, i am learning the dough lingo
Tell me if this is ok...
1. Heat up water to 95 degrees. Add Fleishman's ADY and mix with water for a few minutes to activate yeast.
2. Add sugar.
3. Add salt to flour then mix with water, sugar and yeast, for i dont know, 5-10 minutes?
4. Form dough balls after weighing out at 18 oz. each.
5. Leave dough balls out for 2 hours in dough bin.
6. Refrigerate for 12-24 hours. (What refrigeration temperature is good?)
7. Make my first pizza with this dough
Hey, there is a pizza place in my area that wins a lot of awards for best pizza. I noticed the sauce as well as the dough are very very salty. That is a reason why people like it, in my mind. What do you guys think of that? What is a good percentage salt? Also, what mozzarella should i use that will be similar if not the same as Pizzeria Luigi? Whole milk mozzarella?