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[JPY]

I was speaking to someone at Restaurant Depot, and he reccomended Pendleton Flour, maybe since they do not carry the Caputo.  Web Site: http://www.pfmills.com

Anyone use this before?

[AKSteve]

I asked about their "Power Flour," and Pete gave a response here: http://www.pizzamaking.com/forum/index.php/topic,2139.0.html

I've found a local store that sells it in 50lb sacks, but I decided to try some Giusto Ultimate Performer Organic flour instead, as it has the same protein level and is sold in 5lb sacks.

Steve

[JPY]

Thank you again.  It also seems that the Caputo 00 pizza flour comes in 50 lbs bags here in LA.  It's $30.00, and it's near by so no shipping is involved.

[elsegundo]

Pendleton flour is what I use the most. I even visited the plant for information. They are located in:

501 Emigrant
P O Box 400
Pendleton OR
97801
Tel (541) 276-6511
Unfortunately they don't sell directly to the public. The office help is a little on the testy side.
On the left side of the country they sell through United Grocers better known as Cash & Carry and Smart & Final. These are friendly folk.

They make six types of flour for pizza depending on gluten level.

They bought out Fisher Flour Mills in Oregon.

This is one of  the major brands that independent pizza places buy their flour along with Gold Medal.

Expect to purchase 50 lbs when you have your grocer order it for you unless you have a Smart & Final nearby.

Good stuff

[AKSteve]

Which of the 6 types do you use? Have you tried Power Flour? If so, can you give any comments on it?

Thanks,

Steve

[Lydia]

I've only used the Pizza Blend from Fisher/Pendleton. I used it in place of high gluten flour in recipes with great results.