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Author Topic: The pizza diet  (Read 635 times)

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Offline thezaman

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The pizza diet
« on: June 27, 2017, 02:38:49 AM »
I was looking for tipo1 flour so I could make the recipe dough in the pizza diet book. Finely found some from caputo and followed the 36 hour proofing . Lots of bran in the flour. Dough had a nice flavor different from caputo blue.
« Last Edit: July 06, 2017, 08:07:56 AM by Pete-zza »

Offline kurbanlikkedi

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Re: The pizza diet
« Reply #1 on: June 28, 2017, 05:15:30 AM »
is that 100% type 1? what hydration did u use looks a bit dryish to me ?

Offline ebpizza

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Re: The pizza diet
« Reply #2 on: June 28, 2017, 06:53:25 AM »
wow. Nice looking. How was the texture

Offline thezaman

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Re: The pizza diet
« Reply #3 on: June 29, 2017, 12:23:12 PM »
  the hydration was 63% and it was a a little dry. i contacted caputo as they are demoing this four. and they said to up the hydration.
  the pizza had a nice flavor more complex. going to make another batch at 70 % to see the results.

Offline pizapizza

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Re: The pizza diet
« Reply #4 on: July 05, 2017, 11:27:11 PM »
where did you buy this? i was looking for this a while back but i wasnt paying for shipping from europe

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Offline thezaman

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Re: The pizza diet
« Reply #5 on: July 07, 2017, 09:53:03 PM »
where did you buy this? i was looking for this a while back but i wasnt paying for shipping from europe
 


   i got it from my supplier who picked up a few bags for me. pm me I'll send you 5 pounds you pay postage. or i can send whatever fits in that special priced box thru usps


Offline thezaman

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Re: The pizza diet
« Reply #7 on: July 08, 2017, 01:48:42 AM »
My last cook with this flour was at 70 percent hard to work with but the finished pizza was tender and a nice full wheat taste.

Offline Jersey Pie Boy

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Re: The pizza diet
« Reply #8 on: July 08, 2017, 08:48:02 AM »
Hmmm, kind of makes me wonder if a blend with some 00 and WW could come pretty close?

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