brand of flour

[Burntroof ofmouth]

Today i spent few hours pre- drying my FB stone. Then went to a few super markets and a few itailian food stores, no tipo-00. So i bought King arthur ap flour now reading posts i should have got, bread flour should i go up to store and get KA bread flour, so much in new york to choose from seems like i em over my head with choices, was looking to get dough made tonite and ready for football tomoorw ? Sauce was a whole differnt prob but i had tons of choices of san mar imported stamped cans , butt with lots additives in it and basil. Any help would be nice

[barbarian]

Take a trip to NYC .. chelsea market (the indoor market) will have everything you need they also carry fresh yeast ..
the store name is .....I forgot :-) but it's the only Italian Imports store in the market ...
BTW real san marzano tomatoes are hard to find even in Italy

Originally Posted by Burntroof ofmouth

Today i spent few hours pre- drying my FB stone. Then went to a few super markets and a few itailian food stores, no tipo-00. So i bought King arthur ap flour now reading posts i should have got, bread flour should i go up to store and get KA bread flour, so much in new york to choose from seems like i em over my head with choices, was looking to get dough made tonite and ready for football tomoorw ? Sauce was a whole differnt prob but i had tons of choices of san mar imported stamped cans , butt with lots additives in it and basil. Any help would be nice

[Burntroof ofmouth]

The brand of tomatoes i got was called Cento . Has the stamp with numbers from italy. Can says San marzano peeled tomatoes, pomodoro san marzano dell'agro sarnese-nocerino,D.O.P , imported product of italy. Ingredients : plum peeled tomatoes, san marzano, tomato puree san marzano, basil leaf citric acid and salt ;(. Well i live on long island work in nyc so i will keep my EYE open.

[asudavew]

I live in the middle of NOWHERE...


But we do have a Sam's club, and they have a 25 pound bag of bread flour.......

Hi gluten

Makes decent pies in the regular oven.

Still gonna order some Caputo for my first pizza night in the WFO.

[barbarian]

I know the brand but I never tried it .. the DOP marking is a good sign it's a certification but from the label description looks like they mix plain plum tomatoes with some s. marzano.. It's a small area near naples so they don't produce too many tomatoes sometimes they cheat using tomatoes from the same seed but not grown in the s. marzano region which makes a big difference in the taste and texture .. I will try the cento tomatoes my local supermarket does carry it

Originally Posted by Burntroof ofmouth

The brand of tomatoes i got was called Cento . Has the stamp with numbers from italy. Can says San marzano peeled tomatoes, pomodoro san marzano dell'agro sarnese-nocerino,D.O.P , imported product of italy. Ingredients : plum peeled tomatoes, san marzano, tomato puree san marzano, basil leaf citric acid and salt ;(. Well i live on long island work in nyc so i will keep my EYE open.

[barbarian]

If I recall correctly the Type 00 flour is actually lower gluten than the bread flour we get here in the states , believe it or not what makes the napolitan pizza so superior is the crappy city water they have coming down the pipes which is also what makes their espresso taste so good
it's kind of like water going through a water softener

Originally Posted by asudavew

I live in the middle of NOWHERE...


But we do have a Sam's club, and they have a 25 pound bag of bread flour.......

Hi gluten

Makes decent pies in the regular oven.

Still gonna order some Caputo for my first pizza night in the WFO.

[Burntroof ofmouth]

Well its my 1st shot at the fb stone ,so i will use what i have, and try to get better stuff as time goes on . Any suggestions on sauce if i should pre cook or what to add or what not ?

[barbarian]

never precook pizza sauce just the crushed tomatoes a bit of salt and you're done drizzle olive oil on the tomato and put your toppings.... less is more

Originally Posted by Burntroof ofmouth

Well its my 1st shot at the fb stone ,so i will use what i have, and try to get better stuff as time goes on . Any suggestions on sauce if i should pre cook or what to add or what not ?

[asudavew]

Originally Posted by barbarian

If I recall correctly the Type 00 flour is actually lower gluten than the bread flour we get here in the states , believe it or not what makes the napolitan pizza so superior is the crappy city water they have coming down the pipes which is also what makes their espresso taste so good
it's kind of like water going through a water softener

In that case it should work well for me. We have some of the hardest water in the world. So bad in fact, that it took me 2 years before I couldn't taste it anymore. (yes it has it's own flavor, and floaties too.)

But it doesn't bother me anymore. Most people never drink it and we have water stores everywhere around town.

[asudavew]

Originally Posted by barbarian

never precook pizza sauce just the crushed tomatoes a bit of salt and you're done drizzle olive oil on the tomato and put your toppings.... less is more

Actually I like to simmer mine first with some black pepper, garlic, and fresh oregano.

Bad I know, but I love it that way.