At sea level? Without the oven spring providing benefits of elevation?
Scott, I'm not sure that oven spring is solely responsible for crumb tenderness. Our original debate was whether 00 could make a tender crumb with a 4 minute bake which as I have shown, it can. The crumb would be just as tender regardless of the oven spring. If you look at the 2nd pie I posted, especially where I show the crumb, it has less oven spring than the first pie and just as tender. And this mind you, is without the benefit of adding oil to the dough which would only further enhance the tenderness.
As far as baking at sea level. No worries, I've got a flight booked to Houston, Tx this summer. I will have access to a home oven and WFO. Tell me what you want to see, and I will make it for you. You want explosive tender crumb at sea level? Just ask me Scott and I will do it for you.
Gianni 5 posted... pizzeria Delfina in sf and they do a 4 min bake using Caputo 00. It's definetely not authentic pizza Napoletana but it's pretty damn good and the place is always packed.
This sounds like sea level and doesn't sound tough, but I've never been there. I don't think that I'm the only person out there who can make a 4 min tender caputo pie. I think there have been 2-3 other forum members who have also made caputo pies in the home oven and say that it wasn't tough. Micheal from Isreal is one person that comes to mind at the moment. on the business side, Michael doesn't need beta testing, he needs the stable version, the tried and true- and for you, me and everyone else that takes 4-6 minute pizza seriously, that's bromated malted.
Scott I don't disagree with you. I'm haven't nor I am making any recommendations for his commercial business. You made a comment about caputo at lower temps and I am just responding to that. Micheal was wanting to make NP pizza in a deck oven. I agree with you that it can't be done even if he modified his oven. He can't even do NY/NP. He can do NY style though. And yes, I would point him towards your recommendations for that. Chau I'm at 650 give me a recipe to experiment with. I make batches of 60 balls at 265 g
Sorry I can't give you a recipe to try out. I can give you some pointers for using caputo at lower than NP temps. If you can get around 700F, I know you can make a decent 4 min ish NY pie. I'm not going to say it won't work for longer bakes. It may not, I don't know. But I will try it out though.
First don't make a 60 ball experimental batch. Experiments aren't often successful on the first try and you don't want to waste that much dough. I would make a 6 ball batch. I would increase your hydration about 2% points from your normal NY style recipe. I would also think about adding 1-2% oil (even though I didn't). I would do a quick initial mix, followed by a 30 rest period, then do a series of stretch and folds to build strength. I would allow the bulk mass to increase in size at between 25-50% before balling. Don't ball it after a few hours of bulk as many NY pizzerias do. You can also add a bit of sugar or dry milk to the dough for color enhancement if you want, although I didn't. But only try these tips out if you want to play around with caputo at lower than NP temps. I'm only making these suggestions b/c you asked. YMMV.