suger in dough

[pizzanerd]

lilian:

have you ever worked with any one of these type of flour your thoughts on that

lilian,

I have worked with the Caputo Pizzeria and the Caputo Extra Blu flours but only in a home oven setting since I don’t have a high-temperature oven that is best suited for those flours. But, as between those two Caputo flours, the Pizzeria flour is by far the more popular among pizza operators.

 

[lilian]

i found a supplier for my 00 flour thank you guys

 

[SMITH_JOHN]

…

 

[lilian]

I am trying to get a my crust to be soft on the inside and crispy on the outside , i have tasted a neapolitan crust at one of the local restaurant and i liked the way it was i found out that they are using 00 mulino pizza flour the blue bag with long room temp fermentation adn low yeast in the 0.1% range .