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Perfect Pizza Flours Blog
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Making dough with a hydration of 80, 90, and 100%. How do you do it? What does the dough taste like? And to what extent do you taste the differences?
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Brewers use different types of yeast to give flavor to their brews. That’s where the term brewer’s yeast comes from. But Italian pizza makers also regularly use brewer’s yeast. To explore this, we selected 4 different brewing yeasts from the wide range available at a brewing supply store. More information about these yeasts can be found further down this page.
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High protein flours with a value of W350 or higher.
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How long will this take us? (Longer than you might expect)
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Biga works well in doughs with a high hydration
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Poolish can be made from different types of flours
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Making dough in 1 or 2 separate steps
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Dough recipes are scalable with these percentages.