Friday, July 7, 2023

Pizza is good. Pizza flour is also good.

 



5 comments:

  1. The Tipo 00 flour from italy is a bit better. Slight difference between the red bag (Anna) and the blue bag(Caputo). Caputo is best for slow fermenting sourdough pizza crust; let it rise, work it down, then rest it in the fridge a couple days.

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  2. However "good" it is I sure a pie made out of it will beat Papa John's every time.

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  3. I use bread flour (it has been King Arthur on occasion) , I'm way to cheap to spend $2 a pound for flour.

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  4. Any flour will work if you have a good recipe. Pizza dough is bread, but a soft elastic kind. Bread is one of my hobbies and I’m always trying to get others interested.

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  5. Buy a Boboli, much easier.

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