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Originally Posted by parsley 75 % bread flour (King Arthur), 25% cake flour. This dough hand-stretched very thin and uniform, and I was quite happy with it. The cake flour (Pilsbury Softasilk) was about $2 for a 2 lb. box. Have you tried anything like this? |
eva has made some doughs with cake flour but i don't know what percentage she used. all of the prior doughs had some "spring back" which made stretching and getting the dough thin a problem. on the other hand, i don't think we've ever hydrated a pizza dough as much as we did this weekend so that might of had some effect as well. i was impressed at how we could stretch the caputo without any tearing as compared to our previous doughs.