50% White Whole Wheat and 50% Caputo "00" Flour

Started by David Esq., October 14, 2014, 05:04:34 PM

Previous topic - Next topic

0 Members and 1 Guest are viewing this topic.

David Esq.

I've been making my pizzas at home for several months and finally settled on a method and formula which yields great results pictured here.  Curious what people think.  I am milling the white whole wheat flour at home as well.  I blogged a bit about the process and formula here: http://eatingwithdavid.wordpress.com/2014/09/23/excellent-pizza/

JD

Looks really nice David. Hope you share some more with us, including your sourdough bread.
Experience cannot be taught.

-Josh

David Esq.

#2
Thanks, Josh. I've posted some of the breads in the appropriate forum. Here is another pie, this time made with roasted broccoli, roasted cauliflower and cremini mushrooms. It was really spectacular tasting. This time I made the pizza a little smaller so it would have more structure to hold the added weight.  More pictures here

PrimeRib

I like you blog. It's very simple and straightforward, with sufficient detail. Very nice.

David Esq.

Very kind of you to say so. Please feel free to subscribe, follow and/or comment.  It is very difficult to get people to participate, so maybe I have to be more vague in my writing to force the questions. :)

A D V E R T I S E M E N T