Peter's Blog, June 7th, 2011

Hi Everyone,

I promised to tell you how to get your hands on some of that great flour from Central Milling, as well as the "Super Sprout" sprouted whole wheat flour from Lindley Mills. So first, here's the number for Keith and Nicky Giusto at Central Milling, in Petaluma, California: (707) 778-1073. Ask for Keith or Nicky and tell them you read it right here. Before you do, check out their website at www.centralmilling.com/  They have many types of organic flour but what you should be asking for, if you have a wood-fired oven, is the new Double Zero (-00-) "Normal."  You can also ask them about their Double Zero "Reinforced," which I think is more appropriate for a home oven. If you can talk them into selling some other types as well, go for it!

As for Lindley Mills, call them in Graham, NC at (336) 376-6190 and ask for Joe Lindley. You can tell him you read it here. OR, you can also order the flour via the King Arthur Baking Catalogue, which many of you probably already receive (if not, get on their mailing list--the catalogues are fun to read and they have all sorts of cool things for sale). It won't indicate "Super Sprout" or Lindley Mills but will be sold as Sprouted Wheat Flour. Wherever you get it, you'll have fun working with this flour. Next week I'll post some recipes for making pizza dough with all three of these flours (Normal, Reinforced, and Sprouted Whole Wheat).

I don't know the price of any of these, so you will have to work that out when you call them, but I have a feeling there are lots of great pizzas ahead for all of us. We'd love to post your photos and pizza ideas if you come up with anything fun and exciting. Just let us know.

One more note: we're starting a new webisode series on Thursday from california's Central Coast. We'll be spending most of the time (there are a number of segments coming up) at The Cass House Inn, but we're going to kick it off with a stop we made as we were headed there, at the wonderful Taco Temple in Morro Bay, CA (you saw a snippet of this on our very first webisode, still posted at the top of the Home Page). Now you'll get to see more of what got us all excited when we made the detour. Be sure to check it out on Thursday. Till then,

May Your Pizzas All Be Perfect!

Peter

 

 

Comments 

 
#1 RuthM 2011-06-07 19:56
Very cool! Thank you!
This is off subject, but I just found the Best way to heat up left over pizza slices! With an iron skillet, works perfect! Lovely thin layer of crunchiness on the bottom. The top doesn't get over-cooked and mushy. It is a beautiful thing!
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#2 Peter Reinhart 2011-06-08 02:38
Hi Ruth,
Tell us more--how do you do it? Do you put a lid over it? Get it super hot? For how long? This is one of the most important questions for any "next day" pizza lovers. Thanks! Do others of you have any special tricks for reheating and re-crisping your pizza slices?
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#3 RuthM 2011-06-08 05:35
Oh! I know! I was so happy when I figured it out!
I haven't made it into an exact science. I turn the heat on about medium high and go grab the slices. Lay them in the skillet, making sure they are not at all crowded! I crowded them once and it was Not the result I was looking for. I leave it in until I can start to smell the pizza, probably 2-4 min. Then I let it sit in there and soak up some more heat, 30 seconds to a minute, I believe. Touch the top and see if it is hot enough for your tastes. I have never tried a lid, I am afraid it would hold in the moisture too much, though it may work. I don't add grease either, just a dry skillet, mine is well seasoned. I try to never use my microwave, this is nearly as quick with 100 % better results. I like it much better than the oven too! Though that might be a different story if I had a stone in there. But that would take more time and energy to heat up.
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#4 Peter Reinhart 2011-06-08 06:47
Thanks Ruth--I'll try it the next chance I get.
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#5 dMax 2011-06-08 09:25
Hi Ruth - I've tried the iron skillet method but have usually ended up with charred bottoms and cold tops. Maybe my temp is too high...

In any event, I have the best luck by bringing my slices to room temp on a cooling rack before reheating.
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#6 RuthM 2011-06-09 06:21
I think I have done both, straight out of the fridge and room temp. You just need to stay close and use your nose, then let it sit after you turn off the heat, I think that's key. The bottom will crisp up and be ready before the top.
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Pizza Quest is a site dedicated to the exploration of artisanship in all forms, wherever we find it, but especially through the literal and metaphorical image of pizza. As we share our own quest for the perfect pizza we invite all of you to join us and share your journeys too. We have discovered that you never know what engaging roads and side paths will reveal themselves on this quest, but we do know that there are many kindred spirits out there, passionate artisans, doing all sorts of amazing things. These are the stories we want to discover, and we invite you to jump on the proverbial bus and join us on this, our never ending pizza quest.

Peter's Books

American Pie Artisan Breads Every Day Bread Baker's Apprentice Brother Juniper's Bread Book Crust and Crumb Whole Grain Breads

… and other books by Peter Reinhart, available on Amazon.com

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