The Wood-Fired Blog

Pizza with Central Milling Tipo 00 — very nice

Our older daughter is home for spring break, which is a real pleasure. She’s relaxing (and not in Florida), and it’s great having everyone together. Which is as good a reason as there is for a pizza party.

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I used Central Milling Tipo 00 (rather than our usual Molino Caputo Pizzeria flour) and really enjoyed the different. The Central Milling flour is very fine and it’s a pleasure to work with, and the pizza crust has a nice crunch and a lot of texture and flavor. It’s a real manly (muscular) pizza, if you know what I mean.

That’s the good news. The not so good new is that I made a 1.5kg patch of dough in my KitchenAid stand mixers, and just about killed it. It made that burner gear small and shut itself off after about seven minutes. Though it came back on later.

The formula was 65% hydration, so 1.5kg flour, 30 gr. salt, 15 gr. yeast and 975 gr. water. I still have three 275 gr. dough balls left — so I get to make bread tomorrow.

Enjoy your spring break if you have one coming.

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