Mistakes when making a pan pizza.

[ckreef]

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) 

 

 

[MacKenzie]

Thanks, CK. I did enjoy that watch.  

[Pequod]

Sort of a “panless” pan pizza. Some interesting techniques. Now I need to go investigate type 1 flour...

[ckreef]

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

[ckreef]

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. 

 

[Pequod]

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.