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My First Pizza Dough w/Molino Caputo Tipo 00Flour

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ScottNC
ScottNC Posts: 240
in EggHead Forum
My 3rd try with pizza, 1st with 00 Flour, huge difference in making a thin crust! Cooked at about 600º, place setter, legs down, CI grate, then 14" stone. (Another story, my CI Grate cracked in 3 places while stabilizing temp!)
Boars Head Pepperoni, Fresh Grated Boars Head Mozzarella, Fresh Grated Parmesan, and a some browned sausage. Was very good, happy with end results. I used Caputo's dough recipe, 65% Hydrated.

Western, North Carolina

Large, MiniMax, Blackstone 17" Smashburger Griddle & Stuff


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