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I have learned that OO is only for high temp...but you know..it is not that forgiving...I find that if the oven is not hot enough it wont brown...obviously...but at the higher temp you have to be more accurate with oven control.. I have tried a few round at about 600 with a combination of bread flour and all purpose... even tried some high gluten...they seem a lot more forgiving and easier to work with. I know that the 00 is the real way..but you know...we really like the other way. too
seriously ...would you mind sharing recipe( flour type) and procedure as well as oven temp
thanks ...still plenty of time to experiment during this hot summer weather in the north east
I will send pictures of my results
I use KA exclusively, the bread flour. I have not tried Sir Lancelot. I found that I actually preferred KA to Caputo.
IMO, hydration and handling are much bigger pieces of the puzzle than flour.
Until I went sourdough, I used the "standard" IDY dough recipe found on this site with excellent results. I like my oven/hearth AT LEAST 750F for pizzas. That is on the cooler end of where I like things, actually.
I outlined my sourdough procedure here: http://www.fornobravo.com/forum/f10/...ust-12653.html
There are several other great threads on the subject in the pizzas category as well.
Here's one from my last firing...carmelized onion, chevre, rosemary, yum. With my sourdough crust as described in the link above.
Keep cooking and experimenting and be the keenest observer you can at all stages of dough and pizza making. I still learn something every time I do dough and fire my oven.
Fantastic coloring on that crust splatgirl! Proof positive that KA bread flour (at least when made in you sourdough procedure) colors up and cooks just fine at high pizza temps.
I've done your sourdough procedure twice with KA bread flour in 700-800 deg with results as fine as Caputo. I still mix it and do both. I still have half my 50 lb bag of caputo to finish off before it gets old. When the bag is finished, I'll probably only occasionally buy a small bag of Caputo and stick to KA. We'll see...
"Life is a banquet and most poor sons-of-bitches are starving to death." -Auntie Mame
I too use KA bread flour most of the time. I have used Sir Lancelot for bread and did not find the extra gluten beneficial in my limited tests - too chewy in my recipes. I never made pizza crust with Sir Lancelot but at 14.2 percent protein vs 12.7 percent for KA bread flour, it would certainly invite some recipe modification if you didn't want super chewy crust.
Thanks guys. That was my pie of vindication following the tragedy of WFO pizza at that place in D.C. the week before.
I think what was/is nice about Caputo is that it gives a good balance between chewy and tender. Too far on the tender side of things for me, but that part is all in the eye of the beholder..er...eater. And it's also much easier to push Caputo over the edge into tough. From my kitchen, a KA bread flour dough gives a wee bit more chew without being tough, which I like.
Honestly, I think the idea that only certain types of flour work/brown properly in a WFO is mostly a big bunch of nonsense. That piece is 99% about heat management, dough hydration and method, IME. I can and have gotten just as lovely looking a pie from any number of flours including whatever generic stuff I've found on the grocery store shelf in a pinch.