Looks delicious. Your videos are fantastic. Would love to see a side angle of the move where you form the tight rounds with your hands by dragging. It's hard to see hand placement and pressure from the top. Thanks!
Very little. As I remember it created a wetter dough, which is normal, and I didn't love my results, but that's not a totally fair assessment — I did not make a real effort to adjust my water ratio to get the hydration right, and I only experimented with it in my home oven as opposed to my outdoor oven. I love KAF, and I'm sure with the right ratio of flour to water as well as an outdoor oven, the results would have been great. I'll did around my flour collection and see if I still have some on hand :)
Your recommendation for Petra 0102 a few weeks ago changed my life--my pizza life, anyway! The difference is night and day. I can't believe the pizzas that are now coming out of my very old, very crummy home oven! I have a bag of the 5063, but haven't yet tried it. Thank you for this -- and, as always, for so much more!
I'm so happy to hear this, Anne! Thanks so much for writing. I have yet to try the 5063 in my home oven. I'm not sure how it will work for Neapolitan-style pizza because it can only get up to 70% hydration, but I think it will work beautifully for the thin-crust dough. I will try both, soon :)
I absolutely love your recipes and cookbooks (we own two of them!) and I'm so happy to find you on Substack! This pizza looks amazing. Currently traveling in Mexico... and now Googling where I can find a brussels sprouts pizza!
Alexandra- I have read your descriptions of the experiments that you done with the Pietra flours and am wondering which one (0102 or 5063) you think would work best with the Breville Pizzaiola and might be the most versatile for other pizza styles. Thank you.
This update makes me so happy…it’s gotten rainy here in the northwest, so we’ve had to move our pizza-making indoors. I can’t wait to try this flour in the oven! (My sprouts-obsessed BF is going to love this particular pizza.)
This pizza looks great - I can't wait to try this topping combo. Does using the 00 flour make as much of a difference when baking the Grandma or Sicilian pies? I think mine with the KAF bread flour are good, but maybe I just don't know what I don't know. :)
Looks delicious. Your videos are fantastic. Would love to see a side angle of the move where you form the tight rounds with your hands by dragging. It's hard to see hand placement and pressure from the top. Thanks!
On it! Next time I am balling dough, I'll do a side angle video.
And thank you :)
Where are your dough storage containers from? Do you have a link?
The brand is Kevjes... love them! https://amzn.to/4e6X5Pf
Do you have any experience with the King Arthur ‘00’ flour?
Very little. As I remember it created a wetter dough, which is normal, and I didn't love my results, but that's not a totally fair assessment — I did not make a real effort to adjust my water ratio to get the hydration right, and I only experimented with it in my home oven as opposed to my outdoor oven. I love KAF, and I'm sure with the right ratio of flour to water as well as an outdoor oven, the results would have been great. I'll did around my flour collection and see if I still have some on hand :)
Hi, Ali,
Your recommendation for Petra 0102 a few weeks ago changed my life--my pizza life, anyway! The difference is night and day. I can't believe the pizzas that are now coming out of my very old, very crummy home oven! I have a bag of the 5063, but haven't yet tried it. Thank you for this -- and, as always, for so much more!
I'm so happy to hear this, Anne! Thanks so much for writing. I have yet to try the 5063 in my home oven. I'm not sure how it will work for Neapolitan-style pizza because it can only get up to 70% hydration, but I think it will work beautifully for the thin-crust dough. I will try both, soon :)
I absolutely love your recipes and cookbooks (we own two of them!) and I'm so happy to find you on Substack! This pizza looks amazing. Currently traveling in Mexico... and now Googling where I can find a brussels sprouts pizza!
love when an experiment turns out well
Alexandra- I have read your descriptions of the experiments that you done with the Pietra flours and am wondering which one (0102 or 5063) you think would work best with the Breville Pizzaiola and might be the most versatile for other pizza styles. Thank you.
This update makes me so happy…it’s gotten rainy here in the northwest, so we’ve had to move our pizza-making indoors. I can’t wait to try this flour in the oven! (My sprouts-obsessed BF is going to love this particular pizza.)
This pizza looks great - I can't wait to try this topping combo. Does using the 00 flour make as much of a difference when baking the Grandma or Sicilian pies? I think mine with the KAF bread flour are good, but maybe I just don't know what I don't know. :)