 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 : )
Pizza heaven!!
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Perry's oven... nearly finished : )
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10-01-2009, 09:37 PM
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