Beautifull looking pies as always Omid, it's fantastic the results you've got whatever the recipe is !
Nice litle mako on the cornicione I was thinking you can only have those with more hours of fermentation.
Was the pizza easy on the stomach ?
Dear Sub, thank you for the compliment! Based on Andre's AVPN dough recipe, below is the recipe that I actually carried out:
Caputo "00" Extra Flour: 1650 grams
Water: 1000 grams
Salt: 43 grams
Fresh Yeast: 3 grams
Per Caputo's website, the 00 Extra flour is "recommended for mixtures with short rise"
. Caputo 00 Extra is a weaker flour (W 210-230) than Caputo 00 Pizzeria (W 280-320). The former contains 11% protein while the latter contains 12.5% protein. Moreover, the former has somewhat higher α-amylase enzyme activity (Falling Number 300-360) than the latter (Falling Number 340-360). At last, Caputo 00 Extra has a lower extraction rate than Caputo 00 Pizzeria. The way the dough was developed during mechanized kneading, the way I managed the oven, and the way I baked the pizzas are also factors to be considered. As I am sure you know, minute details can bear significant results.
The pizzas in the pictures above may look aestetically pleasing, but their flavors and textures, as far as I am concerned, were definitely not as pleasing. Good day!