I have a normal over going up to 250C max.
I used an all purpose flour with a protein content of 11g, 65% hydration, 9 g of dry yeast. Rested 2 hours outside the fridge then 4 days in the fridge, took it out of the fridge 1 hour before bake.
Only thing I changed from my last attempt was prolonging the time in the fridge (went from 24h to 96h) and taking it out of it 1h before baking it. I find I have gained a lot in crunchiness and workability of the dough. The cornicione is also airyer but not what I am aiming at. I am planning of switching to an Italian 00 flour with 14g protein content that I found in a shop close by. Do you have any recommendations?
by pantograph23
2 Comments
Your oven probably wont get hot enough for a 00 dough. Look for high protein/high gluten bread flour instead.
I recommend not going with an 00 flour as most of those marketed as 00 pizza flours don’t have added malt and will not brown properly at home oven temps, those flours are designed strictly for high temp pizza ovens. You could add malt or sugar to help, but would make more sense to use a higher protein all purpose flour, bread flour, or other high protein flour that comes malted.