Quote:
Originally Posted by RTflorida  I second Ken's comments....Dave, your are the MAN!!!
I too want to know more about the dough. I use Caputo exclusively and although it handles well, love the texture, taste and have played with the mix quite a bit in the past 9 months, I have NEVER found it to be that elastic and stretchy no matter how I vary the mix, rise, or temp.
Please share, even if your stretchy dough is actually no good for pizza, I still want to experience flipping and spinning like that.
Way cool!!!
RT |
I used bread flour from Sam's. It seems to have a pretty high protein content, because the batch was very elastic.
It's great for pizza! Although it's not traditional style. More Americanized... But everyone loves it.
I used the same dough for pizza, 4 loaves of French bread, and pitas.
It's a great dough for about anything! The big ones that I tossed... .. I later cut it into 100 grams balls. And put in the fridge so that I can make pitas today in my WFO.
I find the Caputo makes the best pizza in my WFO, but it requires gentle care.
It isn't as elastic, so I usually just stretch it on the counter. I like it for different reasons, but mainly because once it's stretched it never shrinks back to a smaller size. The bread flour I use will shrink some.
But make a bunch of dough and just practice, after you stretch it just make a ball out of it for a second rise and put it to good use. Pitas, pizza, bread, rolls.. or whatever.
I hope I've helped some!
I'd love to see some pictures of your cooking.
I'm a junkie.....
Dave