Molino iAquone Tipo "00" (ROCKS!)
Not the iconic Caputo (which I can't find anywhere in france), but I've just made my best ever pizzas using 50% of the above + 50% 'type 55' budget European flour + fresh yeast following the technique outlined in the Wood Fired Pizza pdf.... I'm absolutely blow away!
Very happy I didn't use 100% of the above because it cost me €3.90 for a 1kg bag, the budget stuff is only €0.34/ kg. I just can't see how it can get any better than this, 100% happy with the results : )
|All times are GMT -7. The time now is 10:56 PM.|
Powered by vBulletin® Copyright ©2000 - 2014, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
© 2006/10 Forno Bravo, LLC