Originally Posted by Mccaf
Awesome stuff! I have been using Caputo Tipo "00" for about 2 years now. I have NEVER had my dough come out THAT soft, OMG. Must be my water then...
Thanks for sharing.
In the SF Bay Area, I get a similar dough to that, most certainly use that flour. I run a 65% to 70% hydration in the summer, sometimes pushing 80%, but, then it is very soft.