Hello, another great tip for a flour - looks fantastic too, thank you very much. What do you think is the best flour for a Roman pizza and a Neopolitan pizza? Best regards
Wow men amazing pizzas. I was wondering if is posible to really make 12 inch pizzas in the roccbox. You clearify that question perfectly, amazing performance and technique. I might get one a soon as i can. After this is imposible not to subcribe. Regard from Argentina.
was the poolish and biga made with this type flour as well? I guess the point of my question would be, can poolish or biga be made using type 0 flour or does it have to be 00 only?
I just picked up a kilo of Casillo "Manitoba" Tipo "0" for $3. Have you ever used 100% "Manitoba" flour for pizza? I suspect it might behave very similar to this Petra 5063. Any thoughts?
that flour is going to have a higher gluten content. i think you should still give it a try. i used to use that exact flour for pizza when i first started out in italy!
@@julian_sisofo It doesn't. I'm curious to try it, but not if it's wildly overpriced like some imported flours can be. I also noticed it's a "Tipo 0" flour as opposed to the usual "Tipo 00", which I'm not a stickler about, but it is interesting. I'm no expert, but I think the difference has something to do with ash content; and I'm also under the impression that it's roughly the equivalent of American Unbleached All-Purpose Flour in terms of performance, which is also curious if I'm correct. That being said, high-quality Unbleached AP Flour is perfectly capable of making excellent pizza dough, but my flour of choice is usually a Bread Flour like Bob's Red Mill (just to make myself feel better), but Pillsbury or Gold Medal seems to perform near identically in my oven ✌️
