ckreef Posted July 9, 2018 Report Share Posted July 9, 2018 Here's another good video to contemplate. Again you will need to read the subtitles but so worth it. I learned a little something or two. Going to give this a try one day. (so many pizza's so little time) 1 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted July 10, 2018 Report Share Posted July 10, 2018 Thanks, CK. I did enjoy that watch. 1 Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 10, 2018 Report Share Posted July 10, 2018 Sort of a “panless” pan pizza. Some interesting techniques. Now I need to go investigate type 1 flour... 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 10, 2018 Author Report Share Posted July 10, 2018 (edited) 1 hour ago, MacKenzie said: Thanks, CK. I did enjoy that watch. It was a good one with some interesting concepts. Edited July 10, 2018 by ckreef Quote Link to comment Share on other sites More sharing options...
ckreef Posted July 10, 2018 Author Report Share Posted July 10, 2018 1 hour ago, Pequod said: Now I need to go investigate type 1 flour... That's what I thought. Let me know what you come up with. I'm guessing regular all purpose flour but who knows. Could be talking about bread flour. Quote Link to comment Share on other sites More sharing options...
Pequod Posted July 10, 2018 Report Share Posted July 10, 2018 Here’s one source: https://www.cooksinfo.com/italian-flours. According to this, our All Purpose and Bread flours are closer to Italian type 0. And then there’s this: http://nybakers.com/index.php?main_page=index&cPath=9_15. Based on ash content, it seems type 1 is more consistent with French type 65 or 85. And this: http://www.theartisan.net/flour_classification_of.htm. Italian type 1 doesn’t seem to be something we’d find the equivalent of in the wild. More of a specialty flour, but type 65 at NY Bakers would be close. 2 1 Quote Link to comment Share on other sites More sharing options...