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Neapolitan Style / Re: Hard to stretch Neapolitan dough without tearing it
« Last post by Timpanogos Slim on Today at 01:00:22 AM »It would be helpful if you said which flour you are using but i agree that you should increase the hydration somewhat above 60%.
It appears that most USA made hard wheat flours need a higher hydration to stretch properly.
Just this week i discovered after poking around this forum that my 165g dough balls stretched into 12" pies are a bit on the extreme thin crust side. Who knew. whatchagonnado.
It appears that most USA made hard wheat flours need a higher hydration to stretch properly.
Just this week i discovered after poking around this forum that my 165g dough balls stretched into 12" pies are a bit on the extreme thin crust side. Who knew. whatchagonnado.