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Marino Flour - Forno Bravo Forum: The Wood-Fired Oven Community



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Marino Flour

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  • Marino Flour

    Last night, I used for the first time some Marino Grano Tenero Tipo 00, which I had bought before I was able to find Caputo in sensible quantities.

    I would say that it was every bit as good - in workability, taste and texture. Certainly a viable alternative.

    (And no rejects or inadvertent calzones, thanks in no small part to my new peel from the FB store!)

    My (not so) secret pizza dough recipe is as follows, using SI units:

    500g flour
    350g water

    Mix for 2 mins then autolyse for 20 mins. Then add:

    3g dried yeast
    3.8g dried garlic powder
    20g sea salt flakes
    1 tablespoon olive oil

    Mix (in machine with dough hook) for about 7 mins.

    Put cling film over the bowl, then prove for 2-3 hours (you can do this in the oven at 50c).

    Make doughballs using the feed-through method as explained in the free FB e-book. Place in a sealed container on a cold surface for at least 4 hours.

    Last edited by cleverdick; 12-30-2013, 03:07 AM.