Those pizzas look wonderful. "Fresh" is the word I would use to describe them.
How do you like the GM flour as compared to others you have used (Caputo ??). Personally I really couldn't tell much of a difference between the GM and Caputo taste wise but I'm sure there are some subtle differences that Craig could comment on.
Where did you get your GM flour from?
Thanks! I like the word fresh.
I will see how using maybe the same formulation will work in my BS when it is put together. I can imagine it might make better pizzas, but will see what happens.
For me, I do like the new GM flour as good as the Caputo Pizzeria flour. Maybe Craig can comment more since he has used Caputo Pizzeria flour more than I have.
I posted Joe Kelley's cell phone number on this thread. http://www.pizzamaking.com/forum/index.php/topic,25618.msg258278.html#msg258278
Joe is the rep for the new GM flour in this area. Trenton Bill just called Joe and Bill was truthful that he just makes pizzas at home and Joe is sending him a 50 lb. sample bag of the new GM flour to try. I told Trenton Bill about the BS ovens too and he did just purchase one on Monday. I caught heck from Bill though because I didn't tell him about the BS before, but I said I was watching how those BS performed and what was going on with them before I told him about them. I told Bill to follow the forum more too.
Maybe Joe can give you a contact number for a rep for the new GM flour in your area.