Detroit-Style Artisan Pizza : (Caputo Manitoba Oro Flour) High-Hydration (72%)

An elite, high-hydration (72%) Detroit-style pizza protocol utilising Caputo Manitoba Oro flour, a hyper-strong bread flour, boasting a W-index of 370-390 and a 14% protein count. , A 48-hour cold ferment, a traditional blue carbon steel pan coated in lard, a brick-cheese analogue blend, and post-bake San Marzano tomato strips.

Full gravimetric matrix, mechanical protocol and export suite unlock inside the Master Vault.

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