This time I am using Imported Tipo 00 Pizzeria Flour (Protein 10.5%, Ash 0.42%).
Last time I used Imported Tipo 00 Rinforzato Flour (Protein 12.0%, Ash 0.50%), which gave an incredibly soft, yet strong, dough. As Stan (from NYBakers.com) put it: "it is so extensible it nearly rolls itself out". So I am really looking to see the differences in these "sister" flours.
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| Weighing the Ingredients (much better then volume measurement) |
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Little Baby Pizza Dough Balls
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Checking on the Progress
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Checking Development - Needs More Time
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Although it isn't completely developed, it is already very extensible.
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