Ridiculously easy. Even you can pull this off and look like a pro. You need hundreds or 00?That does seem easier. Can you send me some dough..
Amazon. I count possibly get it through a local restaurant. Depending how much dough you’re making, Amazon sells 00 red bag, $35 for a case (10) which is better than retail, $3.99 per 1kg at Corti Bros in Sacto.Brett, have you a source for 50 lb bags of 00?
I split a bag a few years ago with a friend but my source no longer can get it.
I’ll send you my recipe for classic NY style. You can adjust the hydration as you wish. I make a 62% usually and this weekend was 65%. I made a 70% but that hydration requires a 750°+ oven for a 80 second cook. I don’t have that setup (think Ooni).00 for pizza
And a fool proof recipe for Napoli style.
And a ton of woodrow wilsons
Amazon. I count possibly get it through a local restaurant. Depending how much dough you’re making, Amazon sells 00 red bag, $35 for a case (10) which is better than retail, $3.99 per 1kg at Corti Bros in Sacto.
My personal run rate is around 1kg a month so to have fresh flour, I just buy the 1kg retail sacks. Lmk what you’re thinking. We can brainstorm and I’ll do my best to help.
Off the chain amazing!! On my wish list now.Una mas coming up.
View attachment 43709
They rise quickly in the CI
View attachment 43710
Almost done with the cooktop cook
View attachment 43711
Crispy bottom
View attachment 43712
Sauced
View attachment 43713
Topped
View attachment 43714
Broil
View attachment 43715
5 mins exactly on broil
View attachment 43716
And done
View attachment 43717
I thought you would go through more than 1 Kg month. just looking at options.
Thanks, @Jeff Andersen. Post some pics when you're done. This is by far the easiest way to make an amazing home pizza. Extra hint, if you're using shredded cheese, take the cheese all the way to the edge so the shreds go down the side of the pizza shell. the cheese will crisp up real nice and give you more flavor on the last bites. crunchy mozz cheese is soooo gooooood.Off the chain amazing!! On my wish list now.
Whole Foods carries the Caputo 00 red bag, 1 kg if you want to try it. $3.99 a sack.Nice looking pie Brett. Every now & then I see King Arthur 00 flour at my local Winco. I've always just used All Purpose for Pizza, but the next time I see the 00 I'll get a bag and give it a try
see my follow on post re pricing for blue bag vs 1kg red bag. not much savings to be had and blue bag requires more heat to cook with.Group buy? I would be interested.
tried, tested and i'm very happy with this recipe. if you're doing true Napoletana style, you will need a very high temp oven, say 750-800F with a cooktim of 60-80 seconds. also, you'll need to move this dough hydration to 70% to withstand the high heats you'll be subjecting the dough to.00 for pizza
And a fool proof recipe for Napoli style.
And a ton of woodrow wilsons
g 00 flour | 152 |
g semolina rimacinata | 43 |
ml water | 121 |
g EVOO | 2 |
g tsp salt | 3 |
g tsp active dry yeast (sometimes called ADY yeast), i do not use IDY, instant dry yeast - https://www.pizzamaking.com/forum/index.php?topic=1101.0 | 1 |
i could see flipping the dough shell in the CI when it's lightly browned to get the new top to cook as you cook the new bottom and then cheese and sauce it. IIRC this is more Detroit style? i sometimes do home shred my mozz and when i do, i like to take it to the edge of the shell and ensure some if it hits the pan. doing so makes and incredible crispy cheese pizza crust. TY for your suggestion. i will def do so on my next CI cook.Brett, since you use cheese planks when making a pizza, try putting them down on the dough before adding sauce sometime. Apparently this method is popular in Philadelphia as I learned it from a friend who lives there, and it works well. The only thing I do is cook the crust a little bit so it's not completely raw under the cheese.