“This Vs Caputo red "00" Pizza flour? With a 24 hour brew Caputo won. So I tried 48. Then this edged it. I found it needed a few minutes more mixing than the Caputo. More risk of a hole in your base with this. Yeast used was Agrano Boreal Organic fresh.”
“Used this flour for the first time last week when making a batch of pizza dough, which I always prove overnight in the fridge. I then cut the dough into balls and freeze them ready for a quick meal when needed. Will see how they turn out when cooked, as usual on our Big Green Egg”
“Makes really nice crispy Pizza with a rustic look as the flour is slightly off-white.
Makes good tasting Ciabatta again with a more rustic appearance. Still rise and aeration not great but that’s probably me.”
“My go to flour for pizza bases. Slightly rustic taste with lots of flavour. Works as a wet or drier dough. Occasionally make ciabatta and works very well too.”
