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New Flour & Other Toppings - Forno Bravo Forum: The Wood-Fired Oven Community



I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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New Flour & Other Toppings

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  • New Flour & Other Toppings

    I bought a new bag of 12.5 kg Superb Bakers Flour (Allied Mills) today which I will be testing at the weekend. Protein is 11% and it has been recommended for use in making top quality pizzas.

    Also got:

    1 kg prawn meat - nice big prawns which will be great for a chiili prawn pizza (plenty of chillies in the garden at the moment)

    1 kg bocconcini

    2 kg grated mozarella cheese

    All up came to around $56 at Variety Foods in Bayswater. Definitely worth visiting there if you are serious about pizzas. They have top quality ingredients. Address is:

    Variety Foods
    24 Munt Street
    Bayswater WA 6053

    Telephone: (08) 9471 9033
    Fax: (08) 9471 9088
    Email: varietyfoods@bigpond.com.au

    Also, I found some really good, meaty anchovies - not the regular scrawny ones - at Woolworths. I think they were about $4.50 for 156 grams.

    A good days shopping was had...

    / Rossco

  • #2
    Re: New Flour & Other Toppings

    Hey Rossco,
    Went to Little Creatures on the weekend and had a good chat to the guys there about what flour they use. They dont go past Allied Mills!! So I have had a look around the supermarkets but cant seem to find any. I know Allied Mills is just up the road from my work in Freo (the Dingo Flour place on Stirling Highway). Do I need to go into them or is there other places thay sell the flour??? Also picked up some good tips from them in terms of pizza making too! They do pump out alot, we went on Easter Monday and the place was packed!!!



    • #3
      Re: New Flour & Other Toppings

      Hi Scott - good detective work to confirm the flour used by Creatures !!! Yes, that place is certainly a great place to go to for a pizza (and refreshments too). Did they mention which variety they used? I am sure it is baker's flour (it was when I chatted to a guy making pizzas a good few years ago).

      I approached Allied some while ago to enquire about the availability of their flours and they pointed me to Ron at Allied Foods (see earlier post in this thread). A 12.5kg bag of Allied Superb Baker's flour is only $12.50 - way cheaper than stuff you buy like Defiance baker's flour at Woolies and Coles. If you can get to the Bayswater shop you will probably buy more than just the flour as they have lots of nice offerings there (though it is a warehouse so nothing displayed like in the supermarket).
      / Rossco


      • #4
        Re: New Flour & Other Toppings

        Cheers Rossco,
        I'm sure they use the bakers flour at LC's...and although their pizzas are good, I must say their Pale Ale is even better!!! I tried the Definace brand in my last cook and I must admit both my wife and myself thought the Blue Packet '00' pasta flour we where talking about awhile back tasted better....not sure why, but I am keen to try Allied flour. Will give Allied a buzz next week on my Rostered Week Off and see what they can do for me.



        • #5
          Re: New Flour & Other Toppings

          Interesting about your view on the 00 Scott - I guess its all down to personal preference.

          When you go shopping, you may want to grab some durham/semolina. I have to say this adds a whole new dimension to the taste of the crust. I can see why Theo of Little Ceasars uses it in his recipe - as does Tony down at Ruocco's. I bought a 2kg bag from "All About Bread" to try, and got hooked. I will definitely be getting a big bag from Variety foods next week as I will be adding it to all my pizzas in future...
          / Rossco


          • #6
            Re: New Flour & Other Toppings

            Popped into Variety Foods again today to buy some Baker's flour.

            I have not seen such a great range of flours and baking supplies in one spot, and at such good prices and offering friendly service.

            You do have to buy in bulk but bags of 12.5kg are perfect and you can use them up in a reasonable amount of time.
            / Rossco


            • #7
              Re: New Flour & Other Toppings

              I ran out of Caputo this weekend. Can anyone suggest a flour that could fill in util I can reorder? My wife bought a flour at the local store and was it garbage!!!


              • #8
                Re: New Flour & Other Toppings

                Since the caputo has aprox 10% protein content, I think a mix of unbleached cake flour (KAF's has 9.4% protein content) and unbleached all-purpose flour (KAF's has 11.7% protein) should work. I would mix the same amounts of each of them. Hope it goes well!