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why a spiral mixer? a dual arm mixer is much better specially for high hydration doughs isnt it? i would understand a fork mixer but spiral?
It's better for crazy high hydration (this kind of mixer is always used for teglia)Personally I don't like the aesthetics of his pizza a canotto, remind me of a donut, also with TC the crust is often white with charred dark spots.
i see didnt know that..im trying to make a similar pizza at around 68-70% hydration.
Do your usual mix and add 5% of water at the very end of the kneading.
cool! any info on the amount of type 0 flour to use along with the 00?.
Use a Caputo pizzeria and reach an hydratation of 80% now... before with diving arms was 75%. Use Autolisys
I'd say around 20%, you'll have to experiment by yourself with your flours. And double hydration or you will overknead the dough if you add all the water first, it leads to oxidation: loss of color in the crust and flavor.
This special dough (4.0) wins 4 years ago World Pizza Championship and i don't think this is a dough that on pizzamaking used by years.... difference between 2.0/188.8.131.52 is the adding and mixture of various type of flours. 2.0 is simplest but effective while 3.0 and 4.0 are more technical using different passage of mix. Salvatore Lionello a month ago wins Best World Pizzaiolo with a new (and secret) dough make with Marco Lungo
Hi Antido you have any idea what hydration and flour(s) he used for the Neapolitan pizza in the picture? it looks like 70% or is it more?
I replicated that dough after taste it in Caserta at Lionello Pizzeria. Yes.. is 70% hydros
. Lionello use 2 doughs, a direct and another with a kind of Biga. Direct try this: 10/15% Semolina(durum), and 00 try mix caputo Blu and Red (50/50). 0.17% Fresh yeast,2.5% Salt. use 40h CF and last RT in your experience/mixer and room temperature