I store them in my basement which is cool and dry, but you could divide the bag up into smaller portions and store them in the freezer, though it would take up a lot of freezer space. You could transfer the flour to 12-quart containers like these Cambros: https://amzn.to/3MkoIJ6 and store them in a cool spot in your house.
Hello, Ali. My wife and I were in London last month for a wedding. And, yes, Pret A Manger is a blessing. Good selection of quality food items, and there isn't any shortage of locations.
The Indian cuisine in London is second to none! We dined at two restaurants during our stay and both were better than anything I could ever hope to find here in Florida.
Last, that charred broccolini pizza sounds delish. It's on my menu for next weekend's pizza party.
Pret really is a godsend for quick on-the-go meals! I was feeling very grateful for its ever-presence while we were in London. Hope you love the charred broccolini pizza :)
This looks amazing. I tried to get the recipe but don't use Google Docs. Is there another option? Might be on my end because I've never had this happen.
Hi! I just saved it as a PDF and added it to the post below the "Get the Recipe" button... can you see if you can download it? I love Google Docs because if I update the recipe, then everyone has the updated recipe, but I don't love that the document isn't accessible to all!
I too have been using Petra (along with Pasini Verde amongst the Caputos, KA’s, et al) and have been very happy with the 5063. Something to check out as well (once Brick Oven Baker has it back in stock) is the 3HP from Petra. I’ve been using it in my Biga/stiff levain at around 20-40% of prefermented flour weight and it adds so much flavor without sacrificing extensibility or over-browning/burning.
Thank you for the suggestion, Kyle — I will definitely order some once it's back in stock. I love the flavor stone-milled flours lend to breads/pizza, and as you say, a little goes a long way. Looking forward to experimenting!
Do you have recommendations for storing the large bags of flour for folks who are not making enough pizza to use it up quickly?
I store them in my basement which is cool and dry, but you could divide the bag up into smaller portions and store them in the freezer, though it would take up a lot of freezer space. You could transfer the flour to 12-quart containers like these Cambros: https://amzn.to/3MkoIJ6 and store them in a cool spot in your house.
so yum - love broccolini . . .
Look forward to trying this in my new STORK outdoor pizza oven. Thanks for sharing!
Fun! I don't know that brand... I'll look into it! Hope it turns out well :)
Hello, Ali. My wife and I were in London last month for a wedding. And, yes, Pret A Manger is a blessing. Good selection of quality food items, and there isn't any shortage of locations.
The Indian cuisine in London is second to none! We dined at two restaurants during our stay and both were better than anything I could ever hope to find here in Florida.
Last, that charred broccolini pizza sounds delish. It's on my menu for next weekend's pizza party.
Pret really is a godsend for quick on-the-go meals! I was feeling very grateful for its ever-presence while we were in London. Hope you love the charred broccolini pizza :)
This looks amazing. I tried to get the recipe but don't use Google Docs. Is there another option? Might be on my end because I've never had this happen.
Hi! I just saved it as a PDF and added it to the post below the "Get the Recipe" button... can you see if you can download it? I love Google Docs because if I update the recipe, then everyone has the updated recipe, but I don't love that the document isn't accessible to all!
I too have been using Petra (along with Pasini Verde amongst the Caputos, KA’s, et al) and have been very happy with the 5063. Something to check out as well (once Brick Oven Baker has it back in stock) is the 3HP from Petra. I’ve been using it in my Biga/stiff levain at around 20-40% of prefermented flour weight and it adds so much flavor without sacrificing extensibility or over-browning/burning.
Thank you for the suggestion, Kyle — I will definitely order some once it's back in stock. I love the flavor stone-milled flours lend to breads/pizza, and as you say, a little goes a long way. Looking forward to experimenting!
What flour are you using for Paola’s pizza?
King Arthur Bread flour. I prefer bread flour for pan pizza dough.
Thanks.
Are your temperature settings for fan ovens?
Hi! I use the convection roast setting on my home oven... is convection roast the same as "fan"?
Yes I think so