And yes, NP while a more challenging pie to make, fast bakes do hide a myriad of mistakes in the dough. This is why folks are always saying that caputo can't be used at lower temps b/c it makes for a tough crust. This is b/c their dough is wrong. The gluten is overdeveloped. A great dough will get slightly tougher as it cools (how can it not) but it will by and large remain soft 30 minutes post bake. Flour is flour. If you make a great caputo dough, it will bake up just fine at lower temps as well as higher temps.
Chau, my issues regarding Caputo and longer bakes have nothing to do with gluten under/overdevelopment or doughmaking skills. They relate to enzyme activity. Here's what we know:
1. The diastatic malt added to most American flour is enzyme enrichment.
2. Enzymes break down starch into sugar and protein into amino acids.
3. Protein degradation produces tenderness.
3. Without enzyme enrichment, you have less protein degradation, less tenderness.
Now, you can argue the extent of #3 and #4/how much additional protein atrophy is occurring with enzyme enrichment and how much tenderness is achieved, and theorize that it might be inconsequential, but the evidence that I've seen, for the most part, seems to contradict that.
Traditional Neapolitan doughs baked for 3-6 minutes have an incredibly high propensity for both insufficient browning and a tough, stale quality. NY style doughs made with unmalted flour and baked in that same time frame have the identical tendency:http://www.pizzamaking.com/forum/index.php/topic,22942.0.html
Can you work around this? Probably. Even without enzyme enrichment, there's naturally occurring enzymes in flour. These enzymes, if given enough time, will eventually break down the gluten. An extra few days of fermentation should be able to mirror the protein atrophying effects of diastatic malt. Oil also has a tenderizing effect. But why go through the trouble of having to work around application related defects (as well as paying considerably more for Caputo) when cheaper, workaround-free tools already exist?
Ask yourself this question- why did American millers start adding malted barley to their flours? It wasn't on a whim- and it's not just because Americans craved bread with a golden brown appearance, obtained, in part, from the extra sugar obtained from enzyme activity. It's because enzymes bring other advantages to the table- such as protein atrophy. For non Neapolitan bake times, when you don't have the explosive oven spring from the intense flash of heat and when the lack of protein atrophy becomes much more discernible, enzymes are king/malted flours are superior.