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-   -   am i bad (http://www.fornobravo.com/forum/f10/am-i-bad-6237.html)

tombomb 03-03-2009 08:05 PM

am i bad
 
all the talk of the flour. tried most imported $ stuff now my bad question. i found a flour very much like the $ import Romafoods supply it formula oo MILANO IOQUNE works great . as well im baking some flat bread using organic hygluten unbleached. to the end ,, ran out of pizza dough used bread dough the customersl loved it. is it wrong going this direction. i use about 50 lbs /week

Modthyrth 03-03-2009 08:59 PM

Re: am i bad
 
If you love it and the customers love it, I don't see a problem!

tombomb 03-03-2009 09:21 PM

Re: am i bad
 
thanks for coment. been self teaching pizza business just got back online. so nice to be around woodys be well tom

PizzaPolice 03-03-2009 09:54 PM

Re: am i bad
 
As you go along, you'll see that flour is the least of the equation. Formula and technique are most important. I ran out of Caputo last time and used KAAP. Not as silky or extensible but the pizzas turned out really well.

BrianShaw 03-06-2009 12:22 PM

Re: am i bad
 
Quote:

Originally Posted by PizzaPolice (Post 51812)
As you go along, you'll see that flour is the least of the equation. Formula and technique are most important. I ran out of Caputo last time and used KAAP. Not as silky or extensible but the pizzas turned out really well.

I followed the VPN dough formula/technique last week (for the first time) using Gold Medal AP. Gasp.. heresy. But it worked quite well so I'm convinced that ZaCop know of what he speaks.


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