Upgraded my flour from KAF Organic Bread Flour to Central Milling Malted Bread Flour (I’m calling it an upgrade so far, considering the improvement in elasticity and a better overall flavor). I’m still using the dough guy’s recipe, at 62% hydration. I use a mixture of whole milk + part skim low moisture mozzarella and semolina flour when launching. For some reason, I feel like I’ve gotten worse at launching on my steel, so I’ve been getting more ovals/misshapen pizzas than I want.
Only note, just a bit chewier than the KAF, but not a bad thing. Just look at the dough! Always open to feedback, let me know what you think.
by in-drz
2 Comments
https://preview.redd.it/o0i3p926uxbh1.jpeg?width=4284&format=pjpg&auto=webp&s=8c153fd246d6d57e8206752a0f97319d12a2e54b
for reference…
Good job