Author Topic: Pivetti Mimosa 00  (Read 618 times)

0 Members and 1 Guest are viewing this topic.

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Pivetti Mimosa 00
« on: April 25, 2014, 01:31:14 AM »
Anyone heard/used the Pivetti Mimosa 00 flour?

Here's a interesting blog that a local resource carries. 

Seems like a internet shop, as I asked about a walk in, and did not get a reply.

http://nybakersbench.com/?p=62


T



Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Pivetti Mimosa 00
« Reply #1 on: April 25, 2014, 01:36:16 AM »

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Pivetti Mimosa 00
« Reply #2 on: April 25, 2014, 01:42:44 AM »

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Pivetti Mimosa 00
« Reply #3 on: April 27, 2014, 08:41:29 PM »
hmm, no ones heard of it eh?


Offline ccgus

  • Registered User
  • Posts: 82
  • Location: Mukilteo, WA
    • Mueller Pizza Lab
Re: Pivetti Mimosa 00
« Reply #4 on: April 28, 2014, 06:27:06 PM »
hmm, no ones heard of it eh?

I've heard of it, even saw a bag of it today (in Seattle).  Haven't tried it though.

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Pivetti Mimosa 00
« Reply #5 on: April 29, 2014, 10:41:37 AM »
thanks for the reply ccgus, it was getting lonely   :-D

Guess Caputo is the king , I might try it out if the price is good- after I use up my current Caputo batch.


Offline weemis

  • Registered User
  • Posts: 582
  • Age: 35
  • Location: Columbus, OH
    • My Pizza Web Blog
Re: Pivetti Mimosa 00
« Reply #6 on: April 30, 2014, 12:19:10 PM »
I recently was given 50 lbs of Pivetti 00 flour (not sure if mimosa?) to sample. I'm new to the whole 00 thing, and was having trouble with really slack dough. Might just need to adjust my hydration/fermentation regiment, though I haven't figured it out yet. Also, I'm seeing a degradation in the reheating capabilities compared to my go-to flour (GM Harvest King). It's more crunchy and brittle when reheated, which I'm not liking so much.

I'd love to hear other reports, as I may just be using it incorrectly.


Pivetti 00 Flour - 100%
Hydration - 63%
Salt - 2.3%
Yeast - .03(ish)%

18-24 hr room temp ferment, balled 5 or so hours before use.
Cooked in WFO - 800+ degrees


Edit: After reading the posted link (http://nybakersbench.com/?p=62), they use 58% hydration. Maybe I'll try that out and see if the slackness is lessened
« Last Edit: April 30, 2014, 12:22:16 PM by weemis »
Nick Gore - just a dough eyed wanderer

Offline Tonio

  • Registered User
  • Posts: 82
  • Location: San Diego, CA
Re: Pivetti Mimosa 00
« Reply #7 on: May 01, 2014, 01:35:39 AM »
Thanks for your add weemis.
RE: reheating- I thought NP was typically not as reheat able as - say a NY pie?
RE: slackness- agreed, I am also new to 00 flour, and I'm wanting to open the dough in a cooler temp dough than a KABF dough.

Please try the 58% hydration. I'm using a 61% hydration with Caputo chef's ( not sure red is the correct moniker), and it is wet- I do have to deal with drastic humidity swings though.


Please report your results with the new formula.

T