Best Flour for Pizza
Clint writes: Good evening! I have been a Pizza Therapy member for a while but just started reading. I’ve got a Pieson propane pizza oven (no longer in business) and make Forno Bravo’s exact recipe for Neapolitan pizza dough. My grown kids get me Caputo 00 red for my birthday and fathers day. My quest is to find a recipe with whatever flour will give my crust more dry chew such as Scordato’s in Tucson or Napoli’s in Hoboken. I will read up on flour on your posts but appreciate any advice. I use a scale so everything is weighed to each recipe (even my meatballs are 80 grams:). Pizza is “The wheel of life” in my mind. Thank you in advance. My response: Hi Clint, Thanks for writing. Honestly, I have no idea about: Scordato’s in Tucson or Napoli’s in Hoboken. You may want to ask them or as I have done, check out the dumpster in back of the restaurant! Caputo ( Antimo Caputo Chef's Flour, ...