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Author Topic: Greek pizza  (Read 20021 times)
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WestCountry
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« Reply #60 on: November 09, 2008, 08:33:31 PM »
Hi Peter -
I want to give this recipe a shot!  Chef
Is the KASL flour a must-have (if so, I can special order), or would King Arthur Bread Flour  work (which I have on hand)?

I'll post some photos of my results.

Thanks!
Chris
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Pete-zza
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« Reply #61 on: November 09, 2008, 08:51:43 PM »
Chris,

I think you should be OK using the King Arthur bread flour, although I haven't personally tried the bread flour with the recipe. I would also keep the hydration the same or, if you wish, lower it by 1% to 62% to reflect the rated absorption of the KA bread flour.

I look forward to seeing your photos of the finished pizza.

Peter
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WestCountry
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« Reply #62 on: November 10, 2008, 08:34:48 PM »
Thanks Peter - I'll give it a try and post update with photo's! Smiley
Chris
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Hiney
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« Reply #63 on: July 06, 2009, 06:01:00 PM »
A bg Favor. I knew Tony many years ago at his last restaurant in Richmond. I live in Europe and will visit Viriginia next week. Would appreciate any info about the rstaurant still operating. thanks a lot
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