re: Best pizza in BR...

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Look what the cat drug in

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WHAT UP GEE
Can't wait to tailgate next year; I'm going to try an emuturduckensquab.

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How do they mix it? tried to replicate with a dough hook one time and my crust was too chewy/leathery....maybe the gluten developed too much from over mixing? Should i just try it by hand?

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Great question, and one I asked the waitress when I went back a few weeks later. She sent the chef back; he was a knowledgeable guy. I thought they were using Tipo 00 flour, but he told me they use a high protein flour, basically cut with wheat to "harden" it. The suppleness comes from the semolina + oil.

I've gotten really, really close and I use a dough hook. The secret is to add more water than you need initially so you can develop the gluten in a (very) wet dough - that prevents the gluten strands from breaking. The chef said when they scoop their dough it's almost spilling out of their hands because it's so slack.

I do the same thing - make a really wet dough and then add in a little bread flour+semolina as I roll to tighten it up.

As for a controlled rise, I'll set the oven to 300 and put the container right on the oven. It expands much more quickly (generating much larger air holes) until the rise is so much that it collapses on itself.

That was my way of overcompensating for how hard I was working the dough, and the results have been consistently outstanding. Beautiful crisp crust, medium density, with great chew and flavor.