NYC Pizza Dough with Tipo "00" Flour (50% ) and Bread Flour (50%) Mix скачать в хорошем качестве

NYC Pizza Dough with Tipo "00" Flour (50% ) and Bread Flour (50%) Mix

I did an experiment where I made two dough balls, one with my usual recipe using bread flour, and the other with 1/2 bread flour and 1/2 Tipo "00" flour. The dough ball with the 50-50 mix was more stretchy, stronger, and easier to shape. It tasted a little more mild and sweet compared to the bread flour crust, and was also more of a golden brown color. Ingredients (per 1x250 gram dough ball) Bread Flour Only: 153 g King Arthur bread flour 100 ml water 4.3 g salt 2 g olive oil 1.5 g sugar .5 g instant yeast 50-50 Mix: 76 g King Arthur bread flour 77 g Tipo "00" flour 100 ml water 4.3 g salt 2 g olive oil 1.5 g sugar .5 g instant yeast