Author Topic: Trying 3 new different flours for Neapolitan pizza  (Read 986 times)

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Offline breadstoneovens

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Trying 3 new different flours for Neapolitan pizza
« on: October 08, 2013, 05:39:34 PM »
I have a cooking demo for Roma on Friday to train their sales team on Neapolitan pizza cooked in a wood fired oven.

They have asked me to try 3 different flours to compare on Friday; GM Neapolitan, Roma "00"formula made in Italy and a new "00"from Conagra mills.

I just got the flour today so not too much time to mass around in order to be ready by Friday.

I typically do 60% hydration for the GM Neapolitan with 3% starter, any suggestion on the 2 others.

Antoine
WFO cooking is about passion.


Offline TXCraig1

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Re: Trying 3 new different flours for Neapolitan pizza
« Reply #1 on: October 08, 2013, 05:51:56 PM »
At a minimum, I'd hydrate a kilo or so of each to 60% and see how the feel compares. You can then make some educated tweaks to the three dough formulations as indicated.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
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Offline breadstoneovens

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Re: Trying 3 new different flours for Neapolitan pizza
« Reply #2 on: October 08, 2013, 10:44:54 PM »
Thank you Craig.

That was my guess as well. Will keep you posted on the turn out.

Antoine
WFO cooking is about passion.