Author Topic: Trying 3 new different flours for Neapolitan pizza  (Read 838 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.


Online 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.
Pizza is not bread.

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.


 

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