Re: Bromated flour for height in Sicilian pizza

Quote from: GumbaWill on Today at 10:50:10 AMWhat’s good, pizza Heads?
 So, here is the skinny. I was thinking about making a single Sicilian pizza in the next few days. Rather than use my normal Sicilian dough formula,  I decided I will experiment. My main goal is to achieve more height. Some quick searching led me to the conclusion that my issue may not be in my formula; TF .13. I stumbled on a reply by professor Pete-zza, explaining the virtues of bromated flour in Sicilian pizza dough.
My question ❓ ❓ ❓
Is there an additive I could add to my K.A. Sir Laneolot flour that would mimic using bromated All Trumps?
 

I’m not Peter and I don’t know what post regarding bromated flour that you’re referring to, but you shouldn’t need bromated flour to achieve more height in your Sicilian crust. You didn’t mention your usual dough formula, but just increasing your dough loading from 0.13 to 0.15 and allowing a good four or so hours for the dough to rise in the pan before parbaking should giv…