I want to use All Trumps 50111 as it is used in a number of the popular pizzeria's in NYC and I plan to stick to the typical NY style formula - All Trumps, Grande, Baker's Pride, Hobart, etc.
I can get get Caputo flour there however it actually still comes out similar or more expensive than All Trumps after importing costs are added and i would prefer to use All Trumps (not trying to make gourmet Italian pizza, its already available there).
With regards to local flour in SA, the local brands are not engineered for pizza specifically like some of the Caputo, All Trumps, etc. brands.
In addition, I want to create an authentic NY style experience and part of that is being able to tell people that all my ingredients and equipment comes from NY.
Do you think that i need to wrap the All Trumps bags in plastic or they will be ok frozen as is in the pallets/ paper bags?
And how would you go about defrosting the flour and cheese?
Thanks for your help!