I emailed Thomasina some of the pictures of the freekeh pizza from yesterday this morning. This is the email I received from Thomasina this afternoon. Thomasina send me the sheet in a PDF file now.
I'm resending the protein/moisture/ash data as a pdf file.
The pizza looks outstanding. The smoked bacon and pepperioni with the freekeh flour (which can have a smoky/nutty flavor must have been a delicious combination.
Again, good that you fermented it for a few days. Not sure what other flour you used, but freekeh flour tends to give you a thin crust.....which I love.
Have you tested it on clients?
Best - Thomasina
I wonder what Thomasina means by the freekeh flour is good for a thin crust pizza. I donít know what kind of formulation to try the freekeh flour in a thin crust pizza.
I think I now know that the crust yesterday did have sort of a nutty flavor, after Thomasina mentioned that. I didnít taste any smoky flavor though.