Hmm, ok. I don't really have much choice when it comes to types of flour. Importing King Arthur or something from across the globe is to expensive for me. As I said, some of the grocery stores sell alimenti Dallari tipo "0", which they call pizza flour, so I'll try that again, but for Whole Wheat I'll need to use the vital wheat gluten (possibly in some combination). Do you know if I need to use more vital wheat gluten when I'm mixing it into whole wheat than into all-purpose? Bread flour have I never seen in any store, so that's out of the question.
About the bake control, I used a regular electric home oven with a stone at the bottom position. The oven was heated for about an hour. It goes up to 300 C (572 F), but I don't know how the stone affect this. I tried to pre-bake the three first pizzas, but I wouldn't say that that made them any more voluminous than the last one, which I didn't pre-heat. The three first was after the pre-bake topped with sauce, meat and cheese and then baked on the pizza mode for 2-3 min and then 2-3 min more with heat from above. The last one was just heated with the pizza mode for about 5 min.
Wouldn't the dough stick just as much to the bowl than to the freezer bag?
When it comes to the hydration level, is the dough supposed to feel firmer, less sticky, when I'm using some other flour than high-gluten? Or do you just mean that I have to adjust the amount of water, because different flours have different absorption levels?
