Thanks! I may take you up on that offer sometime!
It sounds like I need to put in some more testing time on this oven... testing lower temperatures but in smaller increments. This takes a bit of patience because the oven does not heat up or cool down very quickly!
I am not sure how much this really has to do with hydration or the flour vs just plain old top/bottom heat balance but any little differences in the flour or hydration will help. Basically would like to bake at the highest possible temperature but with an even bake.
I am not surprised the bromated flour performed the best but happy to see others are straying away from it!
The price of KASL in 50 lb. bags, purchased two weeks ago was 19.50. If you ever need any, just let me know and you could stop at market and pick it up. The price can go up or down from week to week.
I would like to also try to bake with a higher temperatures, but would need to do some tests first to see if my current dough formula could take the higher temperatures. I donít know when I will find the time to do that, but will someday.
Even my oven has different hot spots that I have to watch while baking the pizza. My left bottom oven is hotter on the left than on the right. My top oven doesnít get as hot as the bottom. Before I started making pizza, I had someone go over the whole oven and I needed a new jet pilot light, new thermostat, and many adjustments before the oven would work properly. It still is a pain to light the pilot light and let it heat, before turning the knob to get the whole oven started.
I do really like the KASL now, but the price is higher. I am still going to stay with the KASL because I think it makes a good pizza and doesnít have the bromates.