Author Topic: New Member  (Read 361 times)

0 Members and 1 Guest are viewing this topic.

Offline BillC59

  • Registered User
  • Posts: 2
New Member
« on: June 07, 2011, 09:01:10 AM »
Hi All,

My name is Bill...former New Yorker transplanted to Florida where it's very hard to get good NY pizza - and bagels! So I decided to make my own. Trying different flours. At the moment using Caputo "00" (12.7 Gluten). Getting better - great taste - but still having a little problem stretching without getting too thin. Looking to buy King Arthur Sir Lancelot flour with the higher gluten. Anyone know where to buy at a reasonable price?


Offline lilbuddypizza

  • Registered User
  • Posts: 353
  • Location: Chicago
  • Cheesy dude
Re: New Member
« Reply #1 on: June 08, 2011, 07:32:29 PM »
Depending how far south you are, humidity may play a part in your dough production, but this is the place for info!!!
 Welcome and enjoy!! :pizza: :pizza: :pizza:

Offline BillC59

  • Registered User
  • Posts: 2
Re: New Member
« Reply #2 on: June 08, 2011, 10:14:49 PM »
Humidity?....Florida?....naaaaah  :-D Thanks, that's good to know. I've been competing with my son in law, transplanted New Yorker to South Carolina, and his stretches easier...could be the humidity...thanks for the thought....guess I'll have to turn down the A/C when I make the dough!


 

pizzapan