Question - is your brick oven up and running, or are you making pizza in a domestic oven? There is a world of difference between 500 degree metal oven pizza and 700 degree brick oven pizza.
All purpose flour, coupled with 55.5-58 percent hydration range you've quoted will give you a pretty stiff dough. Napoli pizza is hydrated in the 63 per cent range, and is pretty sticky and soft. It's also made from a special 00 pizza flour that's selected and milled to withstand the high temperatures. This combination will not do you much good in a home oven, however.
Sugar, honey, malt, oil are added in an attempt to get pizza to brown up crust in not-hot-enough ovens. They really aren't used in neapolitan style pizza, as they would blacken in the intense heat of the wood oven.
Pizza Dough, key tips.
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26 April 2010
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