Do you mind sharing all what went into your recent Pizzarium master pieces?
Norma - Thanks so much for your detailed reply. Truthfully, I am still perplexed on what the "correct" flour for this type of pizza should be. I had great results with a very weak flour supplemented with HG. You had stellar results with Durum, which is a strong flour, and similar results with KASL. Matthew does this in his sleep with Manitoba, and Jose uses super strong canadian flours. Gabrielle Bonci uses what I assume is high protein flour for his production at Pizzarium, but teaches a class with a medium protein flour and treats it like bread (minimal folds, and no mixer). BTW, the Marino flour he used in the class is Burrata, which is not listed on that website link you posted.
After obsessing about this for the last few weeks, buying the Suas book, reading everything Didier Rosada wrote on the internet, and trying out many different approaches, here is what I taking away with pizza in teglia:
1. Our flour is NOT the same as italian flour. High protein Italian flour does not act like north american high protein does. They (the italians) developed a procedure for pizza in teglia which uses the flour they had, which might not translate for flours here. They chose high protein to cope with the long fermentation. They chose a long fermentation for digestibility, which makes sense given the style of pizza in teglia.
2. I think most any flour can be used for pizza in teglia, and you just have to tailor the workflow to suit it. I am still finding my way here. I think you have a winning recipe Norma. But a lower protein flour, supplemented with some higher, will have a more tender crumb and will be able to reheat with that tenderness.
3. Pizza in teglia is bread, plain and simple, with toppings. It was originally meant to be baked, set out for display, and be eaten room temp or reheated. We get the luxury of making and eating it right out of the oven.
I would love to hear other's thoughts on the flour topic.
Here is the formula for my latest effort:
Flour (100%): 1504.91 g | 53.08 oz | 3.32 lbs (75% Organic Golden Haven [11.5% P], 25% Ultimate Performer [14% P] - both Giusto's)
Water (80%): 1203.92 g | 42.47 oz | 2.65 lbs
CY (1%): 15.05 g | 0.53 oz | 0.03 lbs | PLUS two tablespoons of starter for added acidity during ferment
Salt (2.5%): 37.62 g | 1.33 oz | 0.08 lbs | 7.84 tsp | 2.61 tbsp
Oil (3%): 45.15 g | 1.59 oz | 0.1 lbs | 10.03 tsp | 3.34 tbsp
Total (186.5%): 2806.65 g | 99 oz | 6.19 lbs | TF = 0.15 (pan size 15" x 11")
Single Ball: 701.66 g | 24.75 oz | 1.55 lbs
80% of water, flour, yeast, oil, mixed until combined, autolyse for 40 minutes. Salt and rest of water squeezed in. Six turns over 2 hours. 48 hours refrigerated. Balled and proofed for 4 hours before bake. Rosso for 2 and just olive oil on the other two, baked for 12 minutes (in my new pans!). Topped, baked for another 8-10 minutes.