Thanks for the recipe! I'll give it a try next time... for today I used this one:http://www.fornobravo.com/pizza/pizza_dough.html
I also bought a packet of gold rush san Francisco sourdough starter that I'll start working on throughout the week.
The Caputo 00 I have is the blue farina.
I also bought some organic rye flour & some bulk organic "high gluten" flour.
So basically I made 3 batches all based on the recipe above (more or less)...
#1. 100% caputo 00, water, salt, ADY
#2. 80% Caputo 00 + 20% bulk High gluten flour, water + a little olive oil, salt + a pinch of ascorbic acid, ADY
#3. 65% bulk High gluten flour + 35% rye flour, water + a little olive oil, salt + pinch ascorbic acid, IDY
Again, using the wet/dry ratios in the link above.
What I've noticed is the #3 has doubled in size, but #1 and #2 which were made before #3, have not... they have barely risen. I guess it's the difference between ADY and IDY.