Re: Pizza from the "Tartine Bread" book

Quote from: Bill/CDMX on October 15, 2010, 01:56:18 PMFor those of you interested in bread, there has been a lively discussion of a new cookbook, “Tartine Bread” in this thread:

http://www.pizzamaking.com/forum/index.php/topic,12042.msg112755.html#msg112755

For those that have tried the bread recipes, the results have been uniformly sensational. There is a Margherita pizza recipe in the book that uses the dough for “Rustic Country Bread”. That bread is pretty amazing, creating some of the best I have ever baked. But would it make similarly super pizza? So I made a half-batch of this very wet dough, fired up the WFO, and made several pies. I definitely took liberties – substituting Caputo for the white flour, for example.

In short, the pies were pretty mediocre. Main problem was too much gluten development from the folding meant to tame the high hydration. Not to quibble over semantics, but it was more of a flatb…