Re: How I make my NP dough

Quote from: TXCraig1 on Yesterday at 09:43:40 AMI don’t think I’ve ever used this recipe for NY pizza. Not sure I’ve eve made a SD NY pizza.

For one thing, pizza is not bread. I don’t like to CF sourdough – particularly not sourdough pizza dough. My thoughts on it here: https://www.pizzamaking.com/forum/index.php/topic,41039.0.html

First, after reading your first post in that thread….as a science trained M.D., I salute your extremely thorough investigation, questioning, research, and eloquently written missive. I’m guessing you are well educated. Very clear guideline for sourdough fermentation temps!  Thanks!

I notice that a number of sourdough NY style recipes use bread flour rather than all purpose or Caputo 00. 

Would Caputo 00 (11.5%) also work though for NY style?