Maybe I should drop down to lower hr and give it a whirl:).
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You are correct that the information is all over the place even among the super pizza nerds on pizza making, and other sites. I have also used the forno bravo recipe with good results. I suspect that very few people or even restaurants are cooking to these specs. I also suspect that many websites even if they are familiar with this concept assume that most people won't be cooking at truly 900 degrees, and adjust their recipes to give some margin of error for the wide variety of equipment people will use to make the recipe.
The first person I remember talking about the specs I posted was jonathan goldsmith. He owns spacca Napoli in Chicago. Below is a yelp picture of his pies. Not a ton of spring in his edge. I've actually ate there before. Really good, but not blown away.
Here is one of mine that I did on the Blackstone at 900 and 62 hydration. I agree with you that you get more spring. Also, has some to do with prep.
If I remember correctly, there is a book called elements of pizza that gives a pretty good description of that sort of reverse logic on the hydration.
By the way I'm not trying to be controversial, or say you're wrong. I'm just pointing out that that school of thought exists. And to me makes sense once I wrapped my head around the concept.
In the large scope, who cares right? I'm guessing us home cooks aren't going to get a lot of push back from our family and friends if the dough is 58% hydrated versus 62%. Make what tastes the best to you.
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Topic: Uuni 3 Pellet Fired Pizza Oven Member Funded Product Review (Read 21584 times)