Does white lily flour make that much of a better flour?”
But that’s for ordinary baking temperatures and kneading times, as well as moderate levels of hydration. Long kneading times of very wet doughs can develop a lot of gluten that can help pizza doughs hold together under intense heat (800F) that flashes the extra water to steam for extra poof and allows a full size pizza to cook to a chewy crust in under 2 minutes. When you add the fat determines the density of the product more than how much water you add. If you mix the fat into the flour first, the fat coats the flour granules and prevents almost all gluten formation. This results in a dense, cakey product like brioche. If you mix the water in first, the gluten gets a hold of the water and forms structure that traps air bubbles and you get a well-risen product like bread. For ordinary oven temperatures, with more hydration and shorter kneading times, you’ll make a bread that has bigger and kind of randomly distributed holes on the inside. With less hydration and longer kneading times,
