I have the propane adapter but have only used it with wood charcoal. I love it. I am at the skill level where no two pizzas are alike. I’m getting better, but they always come out delicious. We make our own pizza dough at home using Caputo Pizzeria Flour. But are experimenting with off the shelf flour.
Caputo '00 is decent. If you can get it, try King Arthur’s “Special Patent flour". Higher protein and low ash. Ideally, if you are looking for a NYC style crust, you want hard red spring wheat, but it is really hard to find in consumer sized bags. If all else fails, I find bread flour seems to be pretty decent.
you can add diastatic malt powder if you need a little more browning in the crust and an improved rise.
I tend to avoid pre-shredded chees and buy block mozzerella. Pre-shredded has starch additives to keep it from clumping, and (imo) it affects the melt. Mixing part skim with whole milk with part skim will reduce the water let-off and prevent the crust from sponging up too much moisture. Also I cut the salt I add and use parmesan to add salt and flavor.
I am a huge fan of cold fermenting dough for 24 hours in the fridge. Remove 2-3 hours before making your pizza.
HelenHighwater 1 points 7 months ago
Caputo '00 is decent. If you can get it, try King Arthur’s “Special Patent flour". Higher protein and low ash. Ideally, if you are looking for a NYC style crust, you want hard red spring wheat, but it is really hard to find in consumer sized bags. If all else fails, I find bread flour seems to be pretty decent.
you can add diastatic malt powder if you need a little more browning in the crust and an improved rise.
I tend to avoid pre-shredded chees and buy block mozzerella. Pre-shredded has starch additives to keep it from clumping, and (imo) it affects the melt. Mixing part skim with whole milk with part skim will reduce the water let-off and prevent the crust from sponging up too much moisture. Also I cut the salt I add and use parmesan to add salt and flavor.
I am a huge fan of cold fermenting dough for 24 hours in the fridge. Remove 2-3 hours before making your pizza.
That's my input for what it's worth. Love pizza!