On 2020-06-20 11:13 a.m., Silvar Beitel wrote:
> On Saturday, June 20, 2020 at 12:46:05 PM UTC-4, graham wrote:
>> On 2020-06-20 9:32 a.m., Silvar Beitel wrote:
>>> On Saturday, June 20, 2020 at 4:51:18 AM UTC-4, Daniel wrote:
>>>> Silvar Beitel > writes:
>>>>> (I incidentally have a batch of pizza dough (75% hydration) resting in
>>>>> the fridge for home made pizza tomorrow or the next night.)
>>>>
>>>> How do you control the hydration?
>>>
>>> I just measure the flour and water by weight. At high hydration, I doubt storage room or proofing box humidity make much of a difference, but I don't have enough experience to be certain.
>>>
>> Is the 75% hydration for bread or AP flour? It seems a bit high for "00"
>> Italian flour.
>> Graham
>
> Bread flour, specifically King Arthur. I never remember to put OO on my grocery list, so I've never tried it. But thanks to you, it's on there now. :-) And of course, if you think your dough is too wet, you can always work in a bit more while you're handling it.
> I make mine in the food processor using the dough blade so it's easy to
adjust the hydration. When you try the "00", start off at 65% the add a
bit more water if you feel you need to. You should be OK to 70%. You
will find the crust is more tender. My teenager grandchildren raved
about the crust when I first made it for them. As a result, I
occasionally have to make a bunch of these bases for my son's family.