Author Topic: AP flour sourdough with Caputo 00  (Read 1097 times)

0 Members and 1 Guest are viewing this topic.

Offline chasenpse

  • Registered User
  • Posts: 363
  • Location: New York
    • Battle Hill Media
AP flour sourdough with Caputo 00
« on: August 12, 2013, 11:03:31 AM »
As the title suggests - I'd like to venture into using tipo 00 flour to make some neapolitan pies however I'm afraid of creating a pizza with an identity crisis, calling it neapolitan and having the AVPN police bag n tag me. If I make a batch of dough using about 15-20% sourdough thats been fed with AP flour and the rest using tipo 00, would this still be considered neapolitan? (Given of course that all I use is flour water and salt).
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.


Offline PizzaJerk

  • Registered User
  • Posts: 166
  • Location: PA
Re: AP flour sourdough with Caputo 00
« Reply #1 on: August 12, 2013, 11:32:49 AM »
The type of flour that you feed the starter does not matter. AP is probably a good choice as far as price goes. You would not want to feed a starter expensive Caputo flour only to throw most of it away when feeding time comes.

Anthony
May I glorify the Lord in all that I do.

Offline TXCraig1

  • Registered User
  • Posts: 13281
  • Location: Houston, TX
Re: AP flour sourdough with Caputo 00
« Reply #2 on: August 12, 2013, 04:53:56 PM »
What type of oven will you be using?
Pizza is not bread.

Offline chasenpse

  • Registered User
  • Posts: 363
  • Location: New York
    • Battle Hill Media
Re: AP flour sourdough with Caputo 00
« Reply #3 on: August 14, 2013, 09:36:14 AM »
What type of oven will you be using?

Unfortunately I live in an apartment with a gas oven, which of course won't reach the correct temp. to cook these pies. I've read online about people broiling their pies and then finishing them in a preheated skillet which got me thinking...would placing a pizza stone as close to the broiler as possible produce a similar outcome? It's not authentic by any means but considering the tools I have to work with it wouldn't be horrible  :-D
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.

Offline TXCraig1

  • Registered User
  • Posts: 13281
  • Location: Houston, TX
Re: AP flour sourdough with Caputo 00
« Reply #4 on: August 14, 2013, 11:02:27 AM »
I ask because you're probalby handicapping yourself by using 00 in a kitchen oven. You will likely have much better results with AP. The 00 is to hard to brown at kitchen oven temps unless you have one heck of a powerful broiler.
Pizza is not bread.

Offline chasenpse

  • Registered User
  • Posts: 363
  • Location: New York
    • Battle Hill Media
Re: AP flour sourdough with Caputo 00
« Reply #5 on: August 15, 2013, 01:06:07 PM »
So I tried the broiler/pizza stone combination and the tops browned nicely however the bottom of the pies were not cooked at the same rate. Whelp, guess it's back to AP flour...
If Tetris has taught me anything, itís that errors pile up and accomplishments disappear.