Caputo and Salt Pizza Secrets from Mitch
Mitch writes: Hello Albert. I'd like to say thank you for hosting a great website and providing TONS of useful information. (Here's the link: Pizza Therapy ) I am at sea at the moment, but as soon as I return home, I'll be giving your dough a try. The dough recipe that I have been using is this: 2 cups flour (either high gluten or Caputo "00") 3/4 cup warm water 1 package active yeast 2 tsp sugar 1/8 tsp salt 2 tbsp olive oil I would also add some KAF Pizza dough flavor or grated Parmesan cheese. The most frequent problem I would have is the dough would just not rise. I tried everything. 105-110 deg. water by thermometer. Using more sugar, adding all the dry ingredients to the flour first. It was maddening. Finally, I stumbled on the solution to my problem in a book called "The Bread Builders." It was the salt. The salt retards/controls the action of the yeast. Well too much salt stops the yeast completely. Adding the pizza dough...