Author Topic: Trying a Dough and Pizza with the GM Neapolitan Flour  (Read 4071 times)

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Offline norma427

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Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #25 on: June 19, 2013, 10:09:30 PM »
Thank you Norma for posting all the photos. The pressed out dough looks great and that Margarita pizza looks FANTASTIC. Thanks again for taking the time to do this thread.

TomN

Anytime Tom.  I do plan on experimenting more with the new GM flour.

Norma


Offline norma427

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Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #26 on: June 19, 2013, 10:13:23 PM »
Norma,

Did the dough feel the drier, wetter, or the same as Caputo at the same hydration?

Craig,

As I posted I didn't use you exact formulation and used a higher amount of starter than you normally do.  I did not know what to expect from this new flour.  I thought the doughs handled fairly well, but I don't have near enough experience with the Caputo Pizzeria Flour to really know the differences.  It has been a long while that I made any Neapolitan doughs.  I am also on the learning curve with either flour in knowing what to try.

I didn't use the same formulation or ferment times as Steve did.

Norma
« Last Edit: June 19, 2013, 10:15:37 PM by norma427 »

Offline BrickStoneOven

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Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #27 on: June 19, 2013, 11:12:18 PM »
We're going to start using this flour at work soon after they get rid of the rest of the All Trumps.

Offline norma427

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Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #28 on: June 20, 2013, 12:02:43 AM »
We're going to start using this flour at work soon after they get rid of the rest of the All Trumps.

David,

Look forward to seeing the results if you post them.  What kind of oven do you have at work?

Norma

Offline BrickStoneOven

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Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #29 on: June 20, 2013, 10:54:19 AM »
David,

Look forward to seeing the results if you post them.  What kind of oven do you have at work?

Norma

The oven is a Coal Fired Earth Stone.

Offline norma427

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Re: Trying a Dough and Pizza with the GM Neapolitan Flour
« Reply #30 on: June 20, 2013, 11:24:24 AM »
The oven is a Coal Fired Earth Stone.

Thanks David!  The Coal Fired Earth Stone oven should give interesting results.

Norma