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Author Topic: Neopolitan using stoneground flour  (Read 232 times)

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Offline Chap_Man

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Neopolitan using stoneground flour
« on: September 14, 2019, 11:42:21 AM »
Hey!
My bakery/restaurant has tasked me with working on a neopolitan pizza recipe for the next place we will open.
There going to be getting a wood fired oven from Italy but for now i'm just getting a roccbox. So, we mill all our own flour on site using a stone mill using a population grain from France, we have no idea what the actual gluten level is but its definately not too strong.  The grade we sieve at is T80 so relatively high extraction. We also have T130 and Wholewheat available. I might be able to use a small amount of a strong white flour or 00 in the mix too.

Have you ever been able to get a decent neopolitan pizza recipe using stoneground flour?
Is there another style of pizza that would be better suited to using stonground?



Offline Pete-zza

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Re: Neopolitan using stoneground flour
« Reply #1 on: September 14, 2019, 12:23:23 PM »
Chap_Man,

Most of our members do not read introductory posts so you may want to pose your questions on the main part of the forum.

Thank you and welcome.

Peter

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