Serious Eats: Talk
Flour Type in Janjigan's CI Pizza Dough Recipe
I made two batches of CI Pizza Dough in my food processor - one with a 00 pizza/focaccia flour (10 grams protein per 100 grams of flour) and one with bread flour (11 grams per 100). They have been in the refrigerator for the same amount of time (about 66 hours), but the one made with the pizza/focaccia flour has risen almost 50% more and has medium-sized bubbles, some of which have popped. Can anyone explain whether it is the flour that has caused this? And is there an adjustment I should make to the CI recipe if I use the 00 pizza/focaccia flour instead of the bread flour it calls for?