I was talking to the lady that owns Byers Butterflake Bakery yesterday morning, when I was waiting for my oven to heat up, at Rootís market, about where to obtain fresh yeast to try in pizza dough. http://www.byersbakery.com/
They make many kinds of breads and cakes. We were talking about making pizza and she told me that Jake Smuckerís (he is the man that bought my caramel popcorn stand) brother, Eli Smucker does also experiment with pizzas and since the economy is slower in the building industry, he is now building WFOís and making pizza and breads in his WFO. Jake gave me Eliís phone number and I called him this morning about his WFOís he builds. If anyone is near to our area, it sounds like the WFOís that Eli builds are good. This is Eliís website. http://www.creativemasonry.biz/index.php
I didnít get all the information about the WFOís he builds, but basically they have a 20" dome and he does 7" of masonry, with other things I really donít understand about WFOís. He said he builds ovens for pizzas and also ovens for both breads and pizzas. He explained the differences in the ovens. He also builds 48" ovens.
We were talking about making pizza for awhile and he said he uses a poolish method that is then incorporated into the final dough three days later. He said he uses AP flour for his poolish and then uses Golden Buffalo flour from Bloomington, Indiana http://www.heartlandmill.com/baker_pages/flour_info.htm#gold%20buff http://www.tastefullyhealthy.com/index.php?main_page=product_info&cPath=75&products_id=340
combined with bread flour for his pizzas. He said the Golden Buffalo flour is something like KAWW flour, but gives a sweeter flavor. I wish I could taste their pizzas and bread. Since Amish families do make many different kinds of breads, I bet the pizzas and breads would be amazing.