I made my first pizza with Caputo Tipo OO flour tonite. NOT on the egg, but on a stone in my oven. I always thought I made killer pizza so I wanted to do it my old way before adding the additional factor of the egg which I haven't yet done pizza on. It was amazing. Very light dough with lots of stretch and no tears. This made a super thin pizza but with a good chew, not a "cracker" like I've had before when ordering thin. It had great body, great taste and wonderful airpockets in the edge crust.
I used the recipe posted on this forum about pizza and I thank you sincerely for offering it. I used a simple crushed tomato sauce, fresh mushrooms and whole milk mozzarella and imported pepperoni. Next step, taking it out of my comfort zone and onto the egg. A new adventure.