Chasin' Dreams
Well-Known Member
I too grind my own flour for bread but haven't yet for pizza. I'm gonna definitely try it too though.
I get the Caputo from Amazon and the Favuzzi from:
Pizza!! Show Us Your Pies, Ovens, And Ingredients
- Thread starter Chasin' Dreams
- Start date
I get the Caputo from Amazon and the Favuzzi from:
Tomfoolery
Well-Known Member
Thanks for the link. Nice to see a fellow grinder on here. Once you grind, you never go back!
Chasin' Dreams
Well-Known Member
Tomfoolery
Well-Known Member
Nice to see so many grains and a few I haven't tried like the Emmer and Einkorn. I have started grinding my Kamut quite fine and I absolutely love the results in baked goods.
Chasin' Dreams
Well-Known Member
Kamut is my favorite. It has such nice complex sweet flavor and unique color and makes very smooth dough. Also like the Emmer and Einkorn too. They are both mildly sweet and nutty.
Sea Chaser
Crew Member
You guys are next level .
Chasin' Dreams
Well-Known Member
Tomfoolery
Well-Known Member
Where are you sourcing your berries? I have gotten mine here and there over the years. I try and buy in 50lb bags. The mill in Port Alberni is good too when they have stock and there are a few buy clubs around. I would like to try the Emmer and Einkorn.
Chasin' Dreams
Well-Known Member
I've gotten berries from several places over the years. In Vancouver I had got some from Famous Foods. In Chilliwack at Anita's Mill. In Agassiz Cedar Isle Farm. They are a co op and you have to get on the list and pre order.
On the Island Vancouver Island Grain and Milling Port Alberni.
Online from Fieldstone, Storehouse, 1847. There's quite a few more online suppliers too. When you have to pay for shipping it can suck so look for free shipping if you spend a certain amount. I sold sourdough for a little while too before moving to the island and I did a wholesale purchase from Snow Cap once.
My next quest is to try to source some berries from Italy.
Check this site out too..
Organic Directory - Organic BC
Use Organic BC's online directory to find local organic food, farms, and businesses throughout British Columbia.
organicbc.org
Tomfoolery
Well-Known Member
Thank you for the info! I will look into some of those options.I've gotten berries from several places over the years. In Vancouver I had got some from Famous Foods. In Chilliwack at Anita's Mill. In Agassiz Cedar Isle Farm. They are a co op and you have to get on the list and pre order.
On the Island Vancouver Island Grain and Milling Port Alberni.
Online from Fieldstone, Storehouse, 1847. There's quite a few more online suppliers too. When you have to pay for shipping it can suck so look for free shipping if you spend a certain amount. I sold sourdough for a little while too before moving to the island and I did a wholesale purchase from Snow Cap once.
My next quest is to try to source some berries from Italy.
Check this site out too..
Organic Directory - Organic BC
Use Organic BC's online directory to find local organic food, farms, and businesses throughout British Columbia.
Chasin' Dreams
Well-Known Member
Got my Gozney pizza book in the mail the other day. Their Neapolitan dough recipe calls for double the amount of yeast that I was previously using in the Neapolitan recipe I used last. So curious to see how the difference will be. Just made a new batch yesterday with Caputo flour. Right away I noticed the dough rose quicker and had bubbled forming quicker.
Also I'm gonna try a new batch made with the addition on a poolish (pre fermented starter). I made the poolish yesterday so will add it to the new test batch today.
I also resurrected my sourdough starter a few days ago. It's been dehydrated for over two years and it came back to life right away so should be good to use as a pizza dough pre ferment and for bread making in a few days.
Also I'm gonna try a new batch made with the addition on a poolish (pre fermented starter). I made the poolish yesterday so will add it to the new test batch today.
I also resurrected my sourdough starter a few days ago. It's been dehydrated for over two years and it came back to life right away so should be good to use as a pizza dough pre ferment and for bread making in a few days.
Chasin' Dreams
Well-Known Member
Pizza night.
We experimented today with two different dough recipes. One using the addition of a "poolish" pre ferment. We both agreed the poolish dough does make a bit firmer bottom of the pie and it is very nice but it doesn't have the wonderful nutty Nan like Neapolitan flavor of our regular recipe.
I have experimented a lot with homemade pizza sauce. We've now agreed we love concentrating down hand crushed San Marzano tomatoes, adding a bit of salt and a bit of freshly grated pure Mexican cane sugar. Just adds a little extra sweetness that we are now addicted to. Yup, I like a lot of sauce on mine
We both had a couple pies that didn't want to shape into rounds as the others did but that doesn't affect the amazing taste. Loving the pizza oven!
We experimented today with two different dough recipes. One using the addition of a "poolish" pre ferment. We both agreed the poolish dough does make a bit firmer bottom of the pie and it is very nice but it doesn't have the wonderful nutty Nan like Neapolitan flavor of our regular recipe.
I have experimented a lot with homemade pizza sauce. We've now agreed we love concentrating down hand crushed San Marzano tomatoes, adding a bit of salt and a bit of freshly grated pure Mexican cane sugar. Just adds a little extra sweetness that we are now addicted to. Yup, I like a lot of sauce on mine
We both had a couple pies that didn't want to shape into rounds as the others did but that doesn't affect the amazing taste. Loving the pizza oven!
Chasin' Dreams
Well-Known Member
8.9K views · 91 reactions | A clean load makes all the difference🍕 Chef Leo Spizzirri breaks down how to properly use a loading peel. | Pizza University & Culinary Arts Center
A clean load makes all the difference🍕 Chef Leo Spizzirri breaks down how to properly use a loading peel.
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