I never would have believed it until I did this experiment, but Caputo with other added ingredients can be baked at lower temperatures and can have a browner crust, great taste in the crust, a moist rim, oven spring, and good bottom browning.
This was one of the most different pies my taste testers and I have tried. I couldn’t believe how moist the crumb was and the bottom crust stood out when it was held out. We all really enjoyed the taste, texture and the different taste in this Caputo pizza.
Randy got me to reheat a slice and it was even better after a reheat.
Now I wonder how I can use a combination of cake flour and AP or another combination of flours that are cheaper than Caputo and achieve the same pizza.
Link to next experiment.