Originally posted by jgjeske1
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Some things are best made with a lower protein flour. The olive oil goes into the Fat category of a bread recipe/formula, not hydration. That much starter AND 11g of yeast is enough to rise a boat load of flour. They want to make this dough real quick. 59% hydration is common in Neapolitan dough for pizza. However... traditionally, Neapolitan pizza is baked at 800/900 degrees and AP flour will burn quickly at that temperature.
It appears to me they are trying to create a Faux Neapolitan type dough that can be baked at a lower temperature.🤔 If it's a pizza dough recipe cooked at 470° to 550° the AP flour or bread flour is ok.
Personally I like 66% to 70% hydration for low temperature pizza dough if I'm going to bake it at 550°, which is as hot as most kitchen ovens will get. If I'm going to bake it hot, 800° to 900° on my BGE I will use "00" pizza flour with 59% hydration.
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