jsperk
Babbling Farker
I picked up some caputo pizzeria flour.
These were probably the smoothest dough balls I made and the dough stretched much easier. Not that I had hard time with Ap flour, this stuff just wanted to stretch just by picking it up. Could have gotten a lot thinner then I usually do. Next flour I buy to try will be superlative high gluten bromated flour.
I did have one bad launch. I had to turn the flame down and flop the dough on the stone as it was draping over the steel platter. All tasted good.
These were probably the smoothest dough balls I made and the dough stretched much easier. Not that I had hard time with Ap flour, this stuff just wanted to stretch just by picking it up. Could have gotten a lot thinner then I usually do. Next flour I buy to try will be superlative high gluten bromated flour.
I did have one bad launch. I had to turn the flame down and flop the dough on the stone as it was draping over the steel platter. All tasted good.
Last edited:
