Dough ball as for posted recipe

[pizzanapoletana]

Here is 3 panielli ready to become pizze fritte. The dough was made following the recipe I 've posted some times ago, using Caputo 00 Pizzeria flour.

The dough was made at 00.30, cut & shaped at 08.30 and fried at 21.30 (at the time of the picture).

[pftaylor]

pizzanapoletana,
Were the panielli considered high hydration?

Well, today I decided to take the Caputo challenge. I made one 60% hydration panielli with Caputo Pizzeria blue label flour. Additionally, I added a preferment. Hopefully I will be able to produce a good tasting pizza tommorrow evening. If I do, it will be my first with the Caputo. Perhaps I have learned from you and Pete-zza as to the secrets within. Then again, perhaps not. I remain hopeful of a positive outcome.

Stay tuned for pictures...

[pftaylor]

pizzanapoletana,
That's exactly what I just did. I made a pizza with Caputo Pizzeria blue label and the other with high gluten flour. The differences were striking. I have posted pictures in the main Caputo thread as well as the reverse engineer Patsy's thread.

Take a look...