Tony Gemignani on Pizza Flours at Pizza Expo

Tony Gemignani shares his pizza passion at Pizza Expo....







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When I first started to make pizza, I always thought flour did not matter. To me, flour was flour. all purpose was the same as bread flour. And I had never heard of high gluten flour.  High gluten flour is the type of flour most pizzerias use when they make pizza. It makes for a tastier dough, with more snap and crunch.  If you can find high gluten flour use it! While you can certainly get satisfactory results with All-purpose flour, I think that using a high gluten flour will give you a better taste. So what flour do I recommend. I have found very good results with  Caputo  Flour.  It is a flour imported from Italy. I have met the owner of  Caputo  flour as well as some of his master pizzaiolo. You can actually go on a video tour of the  Caputo  flour factory with my friend Sky Dylan Robbins. Check it out at this link,  Caputo Flour from Pizza Therapy. http://pizzatherapy.com/caputo.ht...
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