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Old 04-10-2012, 01:15 PM   #11
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Nestlund,

Yes, you are correct, 00 Double Zero is a Professional Pizza Dough ... I almost forgot ...

Thanks for info. I hope Barry gets to read this.
Margi.
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Old 04-11-2012, 06:07 AM   #12
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I have been using King Aurther Bread flower. 00 is no where to be found in my area at least not in grocery store like Kroger.
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Old 04-11-2012, 06:13 AM   #13
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Barry,

Thanks for reply ... Perhaps, an idea that may be fruitful is to: go to a couple of Pizzerias or Trattorias in the zone --- and ask the Cooks which flour they use ... and / or observe if possible the packaging ... Normally it is not hard to do in a pizzeria ...

Hope your pizza comes out delightfully ...
Margi.
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Old 04-11-2012, 06:15 AM   #14
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We use 1/4 semolina and 3/4 bread flour to make a chewy and crispy pie.
Comes out best if the dough is allowed to cold ferment at least 1 or 2 days.
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Old 04-11-2012, 09:27 AM   #15
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I really like the K A bread flour so far. Did you say Chef Mario has property near here?
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Old 04-11-2012, 11:28 AM   #16
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I'm trying to get a decent pizza, but I'm too lazy... The first time, I used a ready dough to prepare the sfinciune, but it's not a standard pizza. Last week I tried a "ready" flour, but I didn't get a good pizza out of it. Now I understand I have to work hard, make my dough, let it rest, and be patient. The main issue is the oven: I don't think you can make a "real" pizza in a standard home oven. Anyone here using those pizza stones?
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Old 04-11-2012, 11:32 AM   #17
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@ Barry,


Firstly, the K.A. is highly recommended ...

I believe the town in which Chef Mario Batali has a home is called: Traverse, M. I.

Are you familar with this seaside town ?

Pizzerias also use a 4 cup, all purpose flour to a 1 cup semolina flour ...


Kind regards.
Margi.
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Old 04-11-2012, 11:35 AM   #18
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@ Luca,

You are a Lombardian ! What do you mean, you cannot wait for the dough to rise and keep the dough warm and free from drafts ?

Remember haste makes waste !

I would love to have a Pizza Stone, and a real wood burning Pizza Oven. However, this is another level ...

Kindest.
Margi.
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Old 04-11-2012, 11:36 AM   #19
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Quote:
Originally Posted by Luca Lazzari View Post
I'm trying to get a decent pizza, but I'm too lazy... The first time, I used a ready dough to prepare the sfinciune, but it's not a standard pizza. Last week I tried a "ready" flour, but I didn't get a good pizza out of it. Now I understand I have to work hard, make my dough, let it rest, and be patient. The main issue is the oven: I don't think you can make a "real" pizza in a standard home oven. Anyone here using those pizza stones?
We use a pizza stone. When properly preheated the stone temp can be up to 50*F than the oven temperature setting.
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Old 04-11-2012, 11:44 AM   #20
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Quote:
Originally Posted by Margi Cintrano View Post
@ Luca,

You are a Lombardian ! What do you mean, you cannot wait for the dough to rise and keep the dough warm and free from drafts ?

Remember haste makes waste !

I would love to have a Pizza Stone, and a real wood burning Pizza Oven. However, this is another level ...

Kindest.
Margi.
Yes, I'm a northener, more on the polenta side then pizza... And I'm not a patient man: better a pasta today then a pizza tomorrow!

Quote:
Originally Posted by justplainbill View Post
We use a pizza stone. When properly preheated the stone temp can be up to 50*F than the oven temperature setting.
Thanks Justplainbill, I will get one and see if I can convert myself to the magic world of home pizzaioli
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