Caputo Flour Consensus

I am able to get pound and pounds of the Caputo Chef flour virtually for free through a childhood friend of my who owns his own Pastry shop. I am able to get others as well but I wanted to get the op... (more)

Salvatore C.
posted 9 months ago

Has anyone tried this flour

I'm wondering if anyone here has tried the Antimo Caputo "Americana" flour that is supposedly milled for ovens running at 500-600 degrees.

If so, did you like the results? Does it have a nice fl... (more)

Tory Glenn
posted 3 months ago

New York Style Flour

Has anyone tried both the Tony's artisan and the new Caputo NY style flour? Thoughts?

Jon D.
posted almost 2 years ago

Organic or GMO-free flours

Are there any high-quality flours that are organic or GMO-free? I've seen that King Arthur has organic bread and AP flour, but I haven't seen others brands.

Peter Lewis
posted almost 3 years ago

Is Ceresota different from other AP flours?

Ceresota is the flour of choice for a lot of Chicago style pizzerias. I'm starting to make more deep dish pies (not good for my waistline) and am interested in finding out more about Ceresota.

... (more)

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Raj Irukulla admin
posted over 2 years ago

dough--down to basics

(Newbie) A few weeks ago I did an experiment with four flours to get an idea about flavor, workability, whatever: King Arthur Bread flour, Caputo 00 Red, Central Milling High Mountain High Gluten, an... (more)

Ken K.
posted over 2 years ago

The Pizza Bible Store is now live!

We are beyond excited to announce that the Pizza Bible Store is now open! We've received a lot of emails and requests asking where to get the flours mentioned in The Pizza Bible.

We're starting o... (more)

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Raj Irukulla admin
posted over 2 years ago

Is there an advantage to sifting flour?

Does sifting flour provide any benefit besides breaking up clumps? I think I heard sometime ago that it allows for better hydration. It would make sense, but I haven't really heard much about this ... (more)

Nick Harris
posted about 3 years ago

What's the best flour for making Chicago style deep dish pizza?

What's the best flour to use for Chicago style deep dish pizza? I know 00 is good for Neapolitan, and high gluten for New York style, but for Chicago style, is there a better flour than all-purpose?... (more)

David Burke
posted about 3 years ago

Experience on flour and (master) dough

Hi all,
in the following, I would like to share my experiences and findings also regarding claims such as

"It's all about great typo 00 Italian flour if you want great handling dough and Pizzas ... (more)

Ulli Haus
posted 9 months ago

flour for cold ferment

I'm wondering if there is any particular flour that is best suited for cold ferment of 2-3 days?

Particularly, say for example, would high protein flour (Giusto's High Performer) be more or less ... (more)

Tory Glenn
posted almost 2 years ago

Master Class Day 1 Sticky Dough

I bought The Pizza Bible last week. And started day 1 of the Master Class today.

I used Antimo Caputo 00 flour. Which I know isn't on the list. Otherwise I followed the directions. The only deviat... (more)

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Walt K.
posted over 1 year ago

Best so far, but Question

I made your Neopolatin dough recipe on page 148 of your book a few days ago.
I put three balls in individule containers.
I took one out tonight (24 hours). Couldn't wait for 36 hours and will take ... (more)

Ron W.
posted almost 3 years ago

Pendleton is now Grain Craft...

Just a heads-up that the company name has changed. I'm not sure whether Pendleton got bought out or if it is still the same company operating under a different name now.

Hopefully the quality of t... (more)

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Mike K.
posted over 2 years ago

What's the difference between Caputo Blue, Caputo Red and Caputo Pizzeria flours?

What is the difference between Caputo Red, Caputo Blue and Caputo Pizzeria flours? I've always gone with the Caputo Pizzeria just because I'm making pizzas with it.

I've seen Blue and Red in sm... (more)

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Raj Irukulla admin
posted about 3 years ago

caputo not spotty

Hi Gents

The first 25kg bag of Caputo flour I bought used to go that nice spotty brown color, I've since had another 2 bags and I can't seem the get the same results. It just browns evenly! Does ... (more)

Mike R
posted over 2 years ago

Where can I buy various flour - Mainly Ceresota Flour?

I moved from Chicago to the Denver area this past summer. My problem is that I cannot find anywhere to purchase the Cerestoa flour at. I've tried over the past 4 weeks to purchase from this website... (more)

Jeff S.
posted 12 months ago

Protein/Gluten percentages

Hi everyone, sorry if this is a stupid question but when Tony talks about protein percentages of flours in the pizza bible is he referring to the percent of protein in that flout or the daily value p... (more)

Damien B.
posted over 1 year ago

Didn't turn out too bad

Made three pizzas today. One Margherita using the simple sauce from Alta Cucine tomatoes that I asked about earlier, a NY style plain and a pepperoni. The dough was made from All Trumps using a start... (more)

Chuck W.
posted over 2 years ago

Whole wheat dough

One of my friends is being stubborn

Anyone have a whole wheat pizza dough recipe or could i use whole wheat flour in the master dough recipe??

Gil W.
posted about 2 years ago

Flour Assortments on the Pizza Bible Store

A few days ago, we started offering flour assortments on the Pizza Bible Store: http://store.thepizzabible.com/collections/all/flour-assortments

We noticed a few things after the Book was release... (more)

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Raj Irukulla admin
posted about 2 years ago

Antimo Caputo 00

I am using Antimo Caputo 00 for the Master Class in The Pizza Bible. It is marked with a protein content of 12.5.

Will a couple of teaspoons of vital wheat gluten up that into a high gluten flour.... (more)

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Walt K.
posted over 1 year ago

General Mills All Trumps Flour

I need a formula for a 50lb batch of General Mills All Trumps Flour for a New York style thin crust using fresh yeast. Can someone help?

Christopher R.
posted almost 3 years ago

50lb Flour Bags in the Bay Area

Hello,

I was wondering if anyone knows where I can buy high gluten flour for the new york style pizza in the Bay Area.

I've been using General Mills All Trumps High Gluten Flour - Unbleached U... (more)

Shelby L.
posted over 2 years ago

55lb bag of Caputo

I recently visited my local Shamrock FoodService Warehouse and found 55lb bags of Caputo Pizzeria flour for $40. I realize this may be too much flour for some people, but wanted to put it out there i... (more)

JUSTIN W.
posted 7 months ago

Alternative yeast types

Anyone ever use anything besides regular active dry yeast or fresh yeast? I have been using red star but I recently ended up with some brewing yeast and champaign yeast. I know they are strains that ... (more)

Chuck W.
posted over 2 years ago

Storing flour WRT weevils

Since many of the flours that we are using are not available locally to us, and, as such, are shipped. Since it is frequently more economical to order larger quantities (for us, about 20# at a time)... (more)

Ken K.
posted over 2 years ago

000 flour Vs All purpose

Hi all, I've gone from living in the UK to the north east of Brazil and my flour choices are very limited! Most pizzarias use all purpose flour but in fairness they are all terrible and in my experim... (more)

Damien B.
posted almost 2 years ago

Where to find high gluten flour?

I'm trying to find high gluten flour but it's proving rather difficult. I've checked a few supermarkets but they only carry all-purpose flour and bread flour. It's available online, I'm trying to f... (more)

Meg Y.
posted almost 3 years ago

Ordering from Canada

Hi,
I am trying to place an order for flour from the store and when I try to check out i get the following message, "There are no shipping methods available for your cart or destination." I live in... (more)

Brian W.
posted over 1 year ago

Tony's Artisan Flour

Here's a picture of my first pizza using Tony's California Artisan Flour. The dough followed the master dough with starter formula, using a wet natural starter. It was baked in a home oven on the ba... (more)

Adam Sachs
posted almost 3 years ago

spelt ??

Has anyone ever used spelt in their dough recipe?? I've been told to NOT use spelt as the 100% part of the dough, but maybe only replace 25-50% of regular flour with spelt.

If you've used spelt,... (more)

Tory Glenn
posted 3 months ago

Molino Polselli 00 Neapolitan Pizza Flour.....has anyone tried it?

Has anyone tried Molino Polselli's 00 Neapolitan Style Flour?

This is a top shelf artisan flour and what makes it so is their unique milling process. Unlike your standard 00 Flour they mill only ... (more)

Alex J.
posted over 2 years ago