Re: Flour Test...
Jay - I would use James' dough recipe for the test. He spent a fair amount of time to dial in the caputo flour. I have to admit, the last time I made pizza, the dough was perfect.
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Flour Test...
I received my pizza kit from James and Forno Bravo today. So now I must plan an experiment to compare the Caputo flour to the KA Italian. So I will be mixing up a batch of both on Friday afternoon for use on Saturday. Wish I could do it sooner but my wife (main audience) is out of town and I want her to be here.
Plan will be to do Pizza Margharita as the acid test - no oil in the dough. I will use the San Marzano tomatoes from FB and my own fresh spices. I will probably even make my own mozz on Saturday.
I will plan to post comments on Sunday.
I will probably use Reinhart's Neopolitan dough recipe. It seemed to work really well with the KA last time.
I am posting this early in case someone has a really good idea for additional tests. I am still playing with strategy a bit. While I normally make dough by hand I will probably use my Kitchen Aid to provide more consistent handling. Will probably shoot for identical hydration to see how different the flours are.
Looking forward to the test!
Jay
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