On 6/14/2020 at 1:26 AM, scott123 said:
http://www.polselli.it/download/334/?lang=en
At 11.5% protein and a W value of 270, the Polselli Classica could be a little stronger, imo. I'm guessing that Italian home pizza makers are most likely not taking this flour beyond a same day ferment much. Within that paradigm, I'm sure it performs admirably. But I lean a bit more towards a W of 300ish, which is where the Caputo Cuoco sits.
He said that they 'looked identical when baked up.' I disagree
But I think the number of people that would care that much about the difference would be minimal. If the Polselli is readily available- and, these days, readily available is an important feature, then enjoy the Polselli in good health. But, like the Caputo pizzeria, I wouldn't recommend pushing it past a day.
I am thinking of getting the yellow Polselli here. I do mainly teglia alla romana 24hrs because I can reach 550F with my Wolf oven. For now I am happy with it, it’s the best solution for what I have available. I think I should specify that Italian pizza makers that use Polselli are already between the enthusiasts that mix and match flour according the time of fermentation. There are so many Pizza App online that is amazing 😁.
6 hours ago, weinoo said:I gotta go out for some pizza. Some day.
Don't you think, additionally, that Italian home pizza makers are baking at much gentler temperatures in their home ovens?
Ok on this, I should have been more specific. There is a big difference between general population and the pizza fanatics. I am not really into it, but still I joined the group of Confraternita della pizza and the majority of the people there have the F1 oven. Very rarely people in the house make a verace. Usually the general people make a deep dish style of pizza for the house with lower temperatures.
