Flours


I've been using the master dough recipe for my pizzas with great success, I have cooked them in my home oven. I'm thinking of upgrading and buying a good wood fired pizza oven. That being said should I use a different dough recipe and different flour. I'm currently using King Aurther Sir Lancelot. Thank You for any advise.

Bradley D.
posted about 1 year ago

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Bradley,

Sir Lancelot is not a good choice for a WFO. You'll end up with a burned frisbee by the time you pull it out.

Yes, use a different dough recipe and flour. Caputo 00 is a good start.

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Mike K.
posted about 1 year ago


You should invest in Pizza Bible. It's a great book--you'll use it.

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Maria .
posted about 1 year ago

I own and I love it, but it only has one recipe for WFO. Any suggestions ?

- Bradley   about 1 year ago

Yep, me too-owner & a lover. You threw me off by your questions. I tried wood-fired (wf), but have to try it again. It wasn't all that--as some folks would say. Obviously, you had a different experience. Where are you? Where did you try wood-fire? What's drawing you to it?

What do you mean by "it has only one recipe for WFO?" Do you mean it has only Napolitana dough for a Margharita? Why do you think you couldn't make the other pies in a WFO?

There's a place in Brooklyn that was written up in NY Times. It's all wood-fire, but the owner doesn't use only Caputo. He mixes it with all purpose. Anyway, it's top-rated. I think Raj mentioned it here once, & may have been there. Here's a link to the recipe from the Times: https://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough?mcubz=0

I tried it. My go-to fav is PB MD, but I stray once in a while! ;-)

- Maria   about 1 year ago

I have wf at Lombardis in NY city and it was great. A different flavor. I live in Mich and there is no place near us that serves it. So I am thinking it might be worth a look to open one. Excuse my lack of knowledge but what is PD and MD 🍕🍕

- Bradley   about 1 year ago

O pizza bible and master dough. Lombardi's is coal fire because when it originated, wood was scarce in the city. Coal was used for heating buildings @ the turn of the century and easily accessible. I think Scarcity made people more inventive and practical and resourceful back then. Now there are great stacks of wood in the concrete jungle. ..contrary to the principles of practicality. (.roberta's pizza for example, whose chefs talk about sourcing local ingredients, but just cause it's trendy....

- Maria   about 1 year ago

So I've come to respect the info I glean for this community, and I appreciate everybody's feedback. It sounds like WFO pizza is overrated. Maria you are absolutely right, Lombardi's is coal fired. And Mike I visit my daughter every few months in the city, and love NY style pizza. Do you have and recommendations. Thanks Folks !

- Bradley   about 1 year ago


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Mike K.
posted about 1 year ago


Lombardi's has never been a wood-fired pizza, always coal and has become a tourist trap I wouldn't set foot in.

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Mike K.
posted about 1 year ago


Bradley,

I wouldn't say WFO pizza is overrated, it's just a bit different then your typical American pizza, and oftentimes much, much better and higher in quality. So I wouldn't dismiss it altogether.

If you make it to NYC and want to try Neapolitan (WFO) pizza go visit Keste or Roberta's.

Others I'd recommend are Williamsburg Pizza, DiFara, Lucali, John's on Bleeker, Joe's on Carmine, Best Pizza,...and L&B Spumoni Gardens for Sicilian/Grandma pizzas.

Hope that helps.

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Mike K.
posted about 1 year ago


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