Quote:
Originally Posted by KenB925
Quote:
Originally Posted by RickFLM4
Made a couple of pizzas. First time I used Caputo 00. Makes a big difference vs. regular bread flour.
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It’s surprising how big of a difference it makes, even when compared to bread flour.
How are you cooking it? |
Tonight I just used trusty pans in the oven at 550, which is as hot as I can get it. I also have a round Emile Henry pizza stone that I can use in the oven or on the grill, although I haven't tried it on the grill yet. I have also made it with the dough straight on the grill (grilled pizza) but it's been a while and I find it to be a bit of a PITA to deal with. Wish I had your setup!
I also made some smaller round personal pizzas and froze them for future quick meals. Those work out pretty well. Just put them frozen on the pizza stone for 8-10 minutes. Much better than anything from the supermarket, albeit for an investment in effort.