“I'm surprised that changing to a different flour makes that much difference. It made a slightly denser dough that made the pizza base so much easier to get onto the peel and off onto the stone. Definitely the best result so far and most importantly it tasted great.”
“I have used this twice now to make pizza dough with outstanding results both times. The flour seems a little thirsty during mixing but my regular 65% hydration dough worked beautifully after appropriate fermentation and stretched so thin it was almost too big for the paddle. I have just used two remaining dough balls left in the fridge overnight and they are just as workable”
