So, wanted to try a new recipe. Was going for 1/3 caputo pizzeria type 00, 1/3 king Arther type 00 flour and 1/3 king Arther bread flour. Well i wasn't paying attention at the store and grabbed king Arther all purpose flour. Well, i went for it. Not bad. 24 hours counter proof followed by a 30 hour cold proof. Nice and airy but with more chew to it than my usual Neapolitan style crust. Tons of flavor, pretty happy. Cheese pizza, sausage and pepperoni and a margarita. Yes, before you say anything my mom likes her pizza burnt. Said i could have gone longer on her margarita but that was as far as i was willing to go!!!!! I want to try a new flour, any recommendations?
by Phoenixpizzaiolo21