Nice thread. I work on an LBE oven exclusively, and cook my pies around 760 on the stone and generally have the top/lid side a bit hotter. When I first started out, I was pretty attached to using KASL exclusively, as I had read something somewhere that stated Hi-Gluten flour was the only way to get a "real pie". Anyway, I eventually began to branch out, and try different flours. I also evolved/shifted my recipe towards a variation of TXCraig1's (thanks again; )) I seemed to like characteristics that the Caputo 00 added to my pies... it seemed to make my them lighter/airier in my mind. I was noticing the doughs were harder to stretch though, and I would more regularly put holes in the window when I was shaping. This evolved my recipe towards mixing the two flours in a sort of "best of both worlds" approach. My ratio of 00 to KASL is 3/4 "00" and 1/4 KASL in weight proportions. I did this to build up the protein factor in the dough, so the gluten network would be stronger, while maintaining whatever it is I like about the Caputo. My pies come off the LBE consistently in about 2 minutes.
My question is if the experts on here would agree with my logic for mixing these two flours (KASL and OO)? Is there a fundamental flaw in this approach? Is it counterproductive? Should I just use a bread flour that is medium protein instead of mixing two extremes?
I use a sourdough starter with a tiny pinch of IDY, and do a 12 hr RT bulk proof, 12 hr RT ball proof. My dough balls get great air bubbles and cook up very nicely. I am almost always happy with the pies, except in instances when I am trying to salvage older, spent, past prime doughs that I didn't get to use.
Any insight, feedback or suggestions on flour logic are appreciated. I have learned a ton on here, and while I rarely chime in, I am around all the time. Thanks to all. Sorry if I went of thread topic at all. Craig's "handicap" comment earlier got me paranoid about my approach.