Author Topic: Essen1's NY-style pizza project  (Read 223542 times)

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Online Pete-zza

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Re: Essen1's NY-style pizza project
« Reply #1625 on: June 08, 2016, 07:31:22 PM »
Mike,

Thanks for the feedback. The numbers you got are reasonably close to the numbers for the General Mills #1 semolina, as given at:

http://www.generalmillscf.com/services/productpdf.ashx?pid=53323000

Peter

Offline beaunehead

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Re: Essen1's NY-style pizza project
« Reply #1626 on: December 28, 2016, 02:27:57 PM »
Any updated thoughts from anyone on the Waring 750?

I'm about to buy one..so....

thanks
Stuart

Offline TXCraig1

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Re: Essen1's NY-style pizza project
« Reply #1627 on: December 28, 2016, 03:30:22 PM »
Peter,

I heard back from Bobbi Welch from Bob's Red Mill regarding the ash content in their semolina flour and here's what he/she had to say:


There ash content is quite high, imo.

That's actually a good bit lower than Caputo (0.88%).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline invertedisdead

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Re: Essen1's NY-style pizza project
« Reply #1628 on: December 28, 2016, 03:47:33 PM »
Any updated thoughts from anyone on the Waring 750?

I'm about to buy one..so....

thanks

I contacted them about it and never got a reply, for whatever it's worth. My home oven only accepts a 15" stone and I'd love to be able to do stone baked 18" pies.
Ryan

Offline Glutenboy

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Re: Essen1's NY-style pizza project
« Reply #1629 on: December 28, 2016, 04:33:52 PM »
Any updated thoughts from anyone on the Waring 750?

I'm about to buy one..so....

thanks
Yeah!  I'm toying with the idea of one too, but I'd love to hear at least one trusted opinion first.  Please keep me in the loop on the Waring situation. 

-- GB :chef:
Quote under my pic excludes Little Caesar's.