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ckreef

Mistakes when making a pan pizza.

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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.

 

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