I found an old link that discusses the grave impact that short and long durations of dough mixing have on the airy texture, pigmentation, and ultimately the taste of the final product. This is applicable to the shorter mix times that we are using here. I believe that Pete-zza uncovered this when we were discussing this topic many months ago when people were enamored with longer durations. To this day, when I see the picture of short and ultimate mix times, it reminds me once again of what I see every time I look into Acme bread, where the owner studied at a young age under Alice Waters, a foremost in out-of-the-box thinking in the culinary arts.
You'll want to click on the first picture to enlarge it:http://www.progressivebaker.com/class/section5.htm
On another note, there is one area that I seem to still struggle with on the Caputo flour. In fact, it's an area that I wondered about when working with pro dough. When I used to find a pizza from a small mama papa operation that I really liked, I used to purchase their dough. This gave me a chance to observe its weight, dryness, fermentation process, etc. One thing I noticed every time was that the dough really never grew much in the refrigerator. You'll notice the same from the fresh dough brought in daily to Trader Joe's from a rather well known pizzeria (guess what, Abatardi, I know exactly where it comes from... but best this one isn't posted).
In time, as I was invited in the back, I would witness how little yeast was used. And over time, Pete-zza and I have had our share of times that we needed to calculate the almost negligible amounts of yeast that result when calculating the amount used in 50 lbs of flour to the few pounds for us. So between refrigerating the dough and thereby slowing down the fermentation process, knowing how to use salt to slow down yeast's appetite (e.g., you'll notice that A16 uses quite a bit of salt), and using less yeast, I've been able to re-create what I've seen time and again from many a pro dough. And sure enough, despite the low amounts of yeast used, we can still get a decent rise in the crust... all the way around.
Okay, with that said, my concern is trying to get some consistency between the cornicione (outer edge) and the rest of the pizza when working with Caputo. Although this happens infrequently with other flours, it has occurred before.
While I can get bubbles throughout my pizza crust (in fact, sometimes I fork the inside before placing it in the oven to avoid big bubbles) sometimes the outside cornicione just sits there. This happened with the Caputo on two occassions today. It sat in the refrigerator for two days, and had about an hour to warm up (but the warm up time can't be it, I've seen pro doughs get almost no warm time after a couple of days of refrigeration). Now I know that Neapolitan does not have a huge outer edge; but when the outer edge just sits there, it looks like that old liquor store cardboard pizza I used to get years ago. And I know it has absolutely nothing to do with any of my toppings-- because I can see the inside bubbles when I pre-heat the crust.
Now I do leave a little bit more density on the outside edge. But then, if you watch A16 or look at one of the poster pictures above, you'll find they do the same thing. So what the heck will cause the outside edge to behave so differently than the rest of the pizza. The result is too much density on the outer cornicione.
The Caputo in general can be very sensitive to work with, as you also see with Abatardi's comment. The effect of a stone vs. screen (which I have never had an issue with before Caputo) and heat levels have been addressed. And low hydration causes this crust to be dry when over cooked, and it does cook very quickly. I left it in about one minute too long today (the whiter color still throws me off at times), and it was just too tough overall. So that didn't help. The other thing I'm wondering about is the effect on the crust when you take it out of the heat prematurely, add some toppings, and then put it in the oven again. Since I kept the light on in the oven for the entire duration, I can tell you that today, the pizza got plenty of bubbles throughout its duration, except the outer edge-- which did nothing.