Long time lurker, first time poster here.
Hey all. Been reading this forum for about a year now, and have learned more than all my other pizza resources. Thanks for all the bleeding edge research!
Quick question. I've been using Caputo OO Blue for about 6 months now, and am used to the fact that hydration levels need to be adjusted downward considerably compared to other flours. I am currently experimenting with 57% for my Neapolitan-style pies, and am pretty happy with the results.
My question is whether anyone here has worked out a reliable conversion factor for this or other OO flours, such that you can easily convert a recipe from one to the other. I also use OO for No-Knead bread recipes, to great effect, but the 75% hydration I use in that recipe results in a very wet batter that is useable, but perhaps wetter than it needs to be.
If KASL pie calls for 63-65% and OO calls for 57%, that would give around 0.9 for a conversion factor. Anyone have a more accurate number they use?
Thanks in advace