This pizza took so long to make that I can't really remember with certainty whether I used a 50/50 blend of Caputo 00 flour and White Whole Wheat flour. I blogged about it here and said it was done with All Purpose flour. I think that is probably accurate because I was writing about it several days ago when my memory was fresher.
Looks great! How did you like this formula? I have been meaning to make it again for a while.
The dough let me make a super thin crust with a nice rim. But it was a little checker than I wanted. I have amother batch brewing with 50% 00 flour and 50% white whole wheat. I think if I qent 100% 00 it would be a very different pie.
I like to go about 10-11% whole wheat to Caputo. I just ran out of Caputo and made a mish-mosh using whole wheat, AP, potato flour and what was left of the Caputo flour. Will see how that turns out tonight.
thicker NY style pizza this looks like the ticket. Had to taste great. Well Done and
Happy Baking
But the smaller ones made a paper thin base with a great rim.
David: I am still searching for the perfect pizza crust and this looks close. Congratulations. Best, Phyllis
I am still experimenting with what I want but I've been enjoying the journey!