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Thread of What You've Eaten, Cooked and/or Drunk Lately

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AKAK said:
And Im sure her name is Francesca, but its neither here nor there. :lol:
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I don't know shit about baking except it is environmentally dependent (humidity, altitude...) so the amount of water can fluctuate....Franny's recipe is the essence of Neopolitan. I used 3 cups flour, about a cup water, teaspoon yeast (least amount of yeast I've ever used in pizza dough) and proofed about 20 hours at room temperature and then in the fridge another 24. Took it out 3 hours before baking.
 
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Alright and you used this "00" (I assume durum) flour as opposed to the AP in Franny's recipe. OK, Imma drive over to my market here in a minute.
 
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ORD_Buckeye said:
King Arthur bread flour (blue package) is an even substitute for 00. The key to 00 is that it's high gluten. Bread flour is even slightly higher in gluten than Italian 00 flour.
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I've used the King Arthur (a friend's pizzeria uses it as the 00 isn't commercially viable here) and Bob's Red Mill. Both can make very good pizza but the 00 really makes a difference. Can't believe I waited this long to try it.

https://homecookworld.com/the-best-...ubstitute for,homemade pizza, and fresh pasta.
 
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ExpatAkronite said:
I've used the King Arthur (a friend's pizzeria uses it as the 00 isn't commercially viable here) and Bob's Red Mill. Both can make very good pizza but the 00 really makes a difference. Can't believe I waited this long to try it.

https://homecookworld.com/the-best-substitutes-for-00-flour/#:~:text=What's the best substitute for,homemade pizza, and fresh pasta.
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All Purpose or specific "bread flour?" My understanding is that there is little to no chemical difference between the latter and "OO." I don't make pizza dough (tried it a couple of times), so I don't have any practical experience though.
 
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ORD_Buckeye said:
All Purpose or specific "bread flour?" My understanding is that there is little to no chemical difference between the latter and "OO." I don't make pizza dough (tried it a couple of times), so I don't have any practical experience though.
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It looks like... and I will let you guys google around because I just read 3 different articles and there were some parts about each I didn't like the look of... but... seems like 00 actually has a touch less gluten than the King Arthur Blue (both have more than cake flour for example) while AP is a blend (maybe, depending on how you read it) of both high and low gluten flours. I intend this to be taken very generally.... as I haven't tried both (or all 3) the same way, but I don't think its gonna be long before I do.
 
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ORD_Buckeye said:
All Purpose or specific "bread flour?" My understanding is that there is little to no chemical difference between the latter and "OO." I don't make pizza dough (tried it a couple of times), so I don't have any practical experience though.
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From the link i posted it seems to be more about the lower protein and ash content than gluten (though the 00 is lower in gluten). I made this same recipe with King arthur less than a week ago (using the leftover mozz, toms and basil). Other than proofing it longer at room temp (because the house is coolish) everything was the same and the difference was notable.
 
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This is a fun read (baguettes not pizza)

Bob bought a lot of flours, but a farm in the Auvergne provided his favorite. The Auvergne, west of Lyon, is rarely mentioned without an epithet invoking its otherness. It is sauvage—wild—with cliffs and forests and boar. Its mountains were formed by volcanoes, like so many chimneys. In the boulangerie, there was a picture of a goat on a steep hill. It was kept by a farmer friend, who grew the wheat that was milled locally into a flour that Bob used to make his bread. The picture was the only information that Bob’s customers required. Who needs a label when you have a goat?
https://www.newyorker.com/magazine/2020/04/13/baking-bread-in-lyon
 
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Grabbed this at Gene's Sausage Haus yesterday. Salted it with good Breton grey sea salt this morning. WWI era Griswold (AKAK feel free to chime in) is at the ready. In the meantime, it's da cocktail hour.

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Anyway. I guess motivated to do pics... First run at pommes anna in a #6 Wagner, and some Brussels in a #8 iron mt. (Griswold)

Then some steaks on thw grill
 
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