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Author Topic: Pizza Dough-lympics Caputo vs King Arthur vs Kroger vs Bobís Red Mill  (Read 619 times)

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Offline Bitonto Pizza

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Iím posting this here because this video was inspired by questions from this forum. Basically, I used 4 different flours and made dough with poolish fermented overnight and cooked the pizzas together in a Zio Ciro Subito Cotto 80 oven. I wonít spoil the video by summarizing the results here. I hope this is enjoyable to my fellow backyard pizzaioli!


Offline Pizza_Not_War

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Re: Pizza Dough-lympics Caputo vs King Arthur vs Kroger vs Bobís Red Mill
« Reply #1 on: August 22, 2021, 12:08:11 AM »
I skimmed and really only watched the end. I didn't catch any discussion of taste. What was the difference between the flours in the important part?

I've recently tested Organic KABF vs. Central Milling 00R and found the CM to be flavorful and the KA to perform as well but lack flavor. This was in a 550F pizza steel baked oven.

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