I posted this in the general section, but I did not get any replies.
I have been a huge fan of Anthony Falco's Neo-Neapolitan pizzas ever since Robertas. I have seen him use various combinations of flours from a mix of Caputo 00/King Arthur (either AP or SL) to Caputo 00 and local organic AP flours. Most recently he worked with Bon Apetite to do something like the following:
- 20% Central Milling Steel Cut Cracked Wheat (freshly milling it)
- 60% Central Milling High Mountain
- 20% KA Sir Lancelot or KAAP
- 2% oil
- 3% salt
He also did a recipe with Bon Appetite:
- 15% Central Milling Steel Cut Cracked Wheat (freshly milling it)
- 25% Central Milling High Mountain (they said it was Whole wheat)
- 60% KA Sir Lancelot AP
- 2% oil
- 3% salt
I am looking for a Neapolitan style pizza (super soft and fluffy inside) with more crisp and crunch on the based. He is also cooking longer at a lower temperature
Has anyone here experimented with combining these types of flours? What impact with the freshly milled Steel Cut cracked wheat have on flavour, texture, etc? Are there calculators to figure out what the overall protein content would be?
