Re: Are “Italian” 00 Flours really that much better ?

I really believe it’s working the way GC intended to: for pizzerias that need to have a nearlypolitan pizza in 12h or less. It seems optimized for shorter proofing, based on everything I have seen in person and received from GC. It’s not a bad flour at all, just not a replacement for Caputo or 5 Stagioni in “properly proofed” doughs. I’m sure that many pizzerias love being able to have a dough in, say, 4h, instead of overnight. It’s similar to your example, more or less.

For short proofing, it works well and produces a nice, extensible dough that puffs properly in the oven. But, due to the short proofing times, it lacks flavor for me. If I could be bothered, I’d try using a stronger flour for a biga or poolish, then mix it with the GC for the final 12h proofing. But it would require sourcing two different flours, and doesn’t work as well for my workflow (I bake around 1pm, and crazy as I am, I’m not crazy enough to set an alarm for 1…