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As i mentioned, the pizza dough from the CIA is pretty good... with a blend of bread flour and all purpose flour ( 200g BF, 264g APF, 82g semolina) 338g water, 1 1/2tsp yeast; 3 tbsp oil and 1 1/2tsp salt added after full hydration. Oven 550F on 1/2" baking steel.
I do think that most issues around feeling the need to use a dough relaxant is due to the flour user is too strong for the purpose.
Yes i have the books and many many more including the book from Calvel - Le gout du pain.
As i mentioned, the pizza dough from the CIA is pretty good... with a blend of bread flour and all purpose flour ( 200g BF, 264g APF, 82g semolina) 338g water, 1 1/2tsp yeast; 3 tbsp oil and 1 1/2tsp salt added after full hydration. Oven 550F on 1/2" baking steel.
Yes i have the books and many many more including the book from Calvel - Le gout du pain.
