"Fundamental tips & tricks"
1. Flour types
All purpose unbleached flour ……… light & airy
Bread flour unbleached ……… robust & airy
High gluten bleached / unbleached flour……..very robust, chewy, larger air pockets
Organic all purpose unbleached flour…….light & airy, closest domestic flour to Caputo
Imported Caputo pizzeria flour …… light & airy, handles high temperatures well
Blends….. Add 25-50% high gluten to Caputo and Organic for a more robust crust.
Add up to 20% whole wheat for a more rustic texture and flavor.
Some bakers claim that bleached flour produces higher gluten. I use bleached high gluten
flour and tend to agree. Otherwise all of these flours, properly executed make great crust.
marc adds: most if not all unmalted flours will handle the heat well.
2. Core ingredients
Flour / water / instant dry yeast / sea salt.
Less yeast is better. Too little salt contributes to a bland tasting crust.
The flavor is determined by salt and fermentation…..longer fermentation / better flavor
I use the “Jerry Mac free form” seat of your pants, winging it, hand full of this / pinch of that method. I taste for salt content, use very little yeast for longer rising times, and determine hydration levels (water content) by the texture of the dough in the mixer and by the feel of the dough. Usually around 60-65%....... (I believe I am in good company)
Note: I do not recommend this method since it is almost impossible to share your recipes with people on this forum. (Sharing “artistic type” recipes will most likely only bring you scorn and ridicule from the scientific baking community! just kidding) Therefore measuring by weight is by far the best and most accurate method to reproduce your dough and get the same results.
more to come