The dough came together well, with tiny flecks of baked gluten in the dough. I have no ideas how the pizza will do when baked though, or even if it will brown. I am also not sure about trying the AP and cake flour instead of Caputo.
I was surprised, but the pizza made with the two added ingredients and AP and cake flour, did turn out to be a really good pizza. I was also surprised that somehow the ground baked gluten dissolved when the pizza was baked. I ripped the crust apart and couldn’t even find any trace of baked gluten under the cheese and sauce or in any of the rims. I wonder what happened to the bake gluten.
This pizza tasted really different, had good oven spring, a nice moist rim, and decent browning. My taste testers, Steve, and I enjoyed this different pizza.
I guess this pizza could be called a “Frankenpizza” like Craig mentioned on pizzamaking.com.
Links to my other posts about trying about the same experiments.
Wet Gluten Mass tests and hydration tests.http://learningknowledgetomakepizza.blogspot.com/2012/01/wet-gluten-mass-tests-hydration-tests.html