Protein % in flour for par baked pizzas

Discussion in 'Ask The Dough Doctor/Tom Lehmann a Question' started by Rolando07820985, May 8, 2019.

  1. Rolando07820985

    Rolando07820985 New Member

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    Hello Tom, I have a very big problem with the protein % in the flour I am using.
    My dough balls are 500 grms and 16 inches diameter and they are par baked, my question is what would be the best protein % for this purpose?
    Thanks for your answer as always of great help.

    Rolando