As I write this, I'm hopeful that my pizza making knowledge and skills will improve so much that I will laugh at this 'newbie' post months from now! Anyways, I've made my first investment today (Reinhardt's American Pie) and I think I'm off to a good start between the book, this website and an old KA blender. So a few initial questions:
1. I've read about the positive effects of the longer fermentation times and am wondering if the same holds true with grilled pizza dough. The recipe in American pie calls recommends an overnight ferment, however, the Al forno recipe calls for approx 3 hr rise at room temp. Would an overnight ferment help with the Al forno? if so, would I reduce the ADY down from 2.5 tsp? If so, how much?
2. Am I correct in assuming that grilled pizza does not require high gluten flour?
2. It looks like a scale will be in order very soon and I've read many posts on this topic but don't have a clear winner to select. Am I correct in assuming that I should purchase a scale in 1G increments? (it appears that the water and flour are the main things I would measure with the scale, other measurements (yeast, sugar, etc) will be volume based. I've seen the Escali brand mentioned a lot and wonder if there are other recommendations before I place an order.
3. Like many, I seem to have have an issue finding High Gluten flour. Besides going to a pizza place, what other options do people explore to pick this up? Mail order? local pizza joint? I'm looking forward to trying the lehmann recipe
I'm sure there will be plenty of other questions, so thanks in advance.
.. one final note, I have to put a plug out there for the barbecuebible website. From my screen name, you can see I'm an avid bbq'er and it was through this site that I learned a tremendous amount and I imagine the same will hold true here as well.