So I'm in a little bit of a quandry...
The RD I go ran out of Supremo Italiano 00 stock, and I went to customer service to ask when the next shipment would be. They said the buyer hadn't reordered, and wasn't sure why, but would be calling me to let me know.
I left a post on Facebook for the Mobile WFO owners group, and one of the members mentioned she heard that RD is no longer selling Supremo Italiano 00. (Which may be true, as they took out the shelf space for it, and the sign/pricing on the floor is gone as well).
For those that shop at RD, what flours do you use for a Neapolitan-esque build? I picked up a bag of bromated AT to test it and see if I can replicate a Neapolitan style pie, but since my stock of 00 will be running out within a week, I'd like to lock down a new dough recipe to use. Any advice based on what RD typically stocks?
For those that aren't familiar with RD stock, next time I go, I'll write down the flours available... (I'm not entirely sure myself what's available either, as I've only been purchasing hotel/restaurant AP flour and the 00.)
Thanks in advance!