Tonight I ate my first pizza made with KASL flour and it was great. I cannot say that it was the best pizza I have ever made, but it was very close. Being the first dough ball I have made with KASL, I have some questions. The dough ball I made seemed more sticky than the dough ball I make with KABF. I did not do anything different in my process except for using KASL instead of KABF. My dough is 64% hydration. Normally my finished dough ball is smooth and what I would consider perfect dough. This dough was manageable, but it was very sticky.
I have read that KASL absorbs more water. Can anyone tell me why it would have been more sticky than normal. I was standing by with increments of water to raise the hydration level 1% at a time, but I obiously did not need the water. In fact, I added another 1 to 1.5 tsp. of KASL. I also found that I needed more flour than normal when I was shaping the pie.
As far as the taste goes, it was wonderful. It was very flavorful and very chewy. I made the dough about 8:00 pm on Thursday night, and the pie went into the oven at about 6:00 on Saturday night, so it was basically a 46 hour rise. Just for kicks, I also took an old KABF dough ball out of the freezer. It had been there about 2 months. I have to say that it turned out pretty well itself, but it was no match for the KASL pie.
Here is a picture of the KASL pie.
thanks for the help guys,