This is apparently the one of the flours that goes into Bianco's pizzas.
I will say it has a really nice flavor to the crust, not sure how noticeable it is where it is thin but at the cornice it is delightful.
I usually use King Arthur bread flour, and about 65% hydration… This batch was 68% hydration. As I had read it might be a little thirstier of a flour. I don't actually think that is the case, and we'll go back to 65 next time.
It seem to proof almost faster than normal… I had to slow it down during the day with the fridge, would say that the dough was actually a tiny bit overproofed, as the balls really deflated as soon as I picked them up.
300g dough balls, black trays are 14", cooking on Ooni Koda 16.
by rayfound