I just bought a Gozney Arc XL and haven’t made my first pizza yet, but right out of the gate, I came across the flour you’re using, and then I found you, so you can imagine my excitement! I’m curious: you mentioned using rice flour on your peel. Is that the same flour you use to rest your dough before making your pizza?
Fun! You'll love the Arc... or at least I think you will — I have the Dome, but I've heard the Arc is amazing. Yes, I love using rice flour on the peel because it doesn't burn the way wheat flour does. When I transfer my dough from the fridge to the Dough Mate for its final room temperature proof, I always use whatever flour I used when I made the dough. So, recently, it's been Petra, but prior, I would use bread or ap flour for my home oven pizzas.
Alexandra - I ordered the petra flour and have tried it in sourdough several times. I’m shocked at how much wetter my dough is with the petra when I use my normal hydration level. When you make pizza crust and the baguettes do you adjust for this? Have you tried it with sourdough yet? I’m so intrigued by how different it is!
It does make for a wetter dough! I actually have lowered the hydration to 68% for my outdoor oven pizzas — I've been using the 5063 most often recently, and I am so pleased with how the pizzas are turning out.
I have not tried it with sourdough yet, and with the baguettes, while the dough was definitely wetter, I didn't find it too tricky to handle, though I thing going down to 68% hydration would help with both baguettes and outdoor oven pizza.
Which Petra flour are you using? And are you liking it?
So far I’m loving the 102 in my sourdough. Not sure I will give up on my Central Milling High Mountain just yet though. Pizza dough is in the fridge for tomorrow so I’ll see how that goes and mixing the baguettes this afternoon. I bought the 25 pound bag so I have lots of opportunity for testing! I think I’ll get some of the 5063 next week and do some side by side comparisons! Because science. 😉
I’ve been enjoying Petra flour for about a year now. FYI the 0102 makes an outrageously delicious focaccia. When I go for a longer fermentation with my sourdough I’ve been using their 5037 otherwise the 102 has been very good.
If anyone is in Westchester area they can buy Petra flours at very reasonable prices at Ace Endico
Aww Christy, so good to know! I am going to try immediately, and I suppose I'll have to pick up a bag of 5037, too :) Thanks for sharing where to buy, too.
Yes, it's open to the public. It has a very cool retail store attached to the warehouse that has all sorts of ingredients not normally available to home cooks ie. Grande cheese, Corto Olive oil etc. Just be aware that Petra bags are 12.5 kg. If you also use King Arthur bread flour in large quantities I recommend grabbing a 50lb bag of KA Special Patent flour it's usally under $30.
I’m so glad you alerted us to Ace Endico. I live in Connecticut about an hour from there so I think I’ll make the trip. Are there other treasures I should be on the lookout for?
Ooh, I'm so glad you shared this, Ali—I finally started experimenting with different flours a few weeks ago, and am now wondering what took me so long! It's wild (though perhaps not unexpected...) how much changing the flour has impacted my results. Both of these options look amazing!
Right?! I feel like I don't experiment enough because I'm always trying to right a recipe that will work with what people can find most easily. And while the consistency of KAF bread flour is a beautiful thing, it is so much fun discovering new flours and seeing how they affect the final product.
Also: I just sent your latest post to my sister who is deeply interested in building a catio!!
That totally makes sense from a recipe developer perspective! I love that your recipes are so accessible and consistent…buuuut it must be so fun to break free and test out niche/specialty ingredients, too.
I am sending ALL the positive catio vibes your sister’s way! 🤞🐈
And by "right" I mean "write"... eek! Anyway: yes, it is fun, and that's partly why I love having this space to go in depth on certain ingredients/products — you can't do that very easily in a book.
I'm sending along those catio vibes to my sister :) :) :)
Yes! That's what i've been doing: 550 g petra, 15 g salt, 2 g yeast, 385 g water. The dough is definitely wetter compared to bread flour, but it is not unmaneageable and bakes beautifully.
Another amazing recipe! I didn't have creme fraiche, so tried sour cream. Not sure if it is the perfect substitute but the pizza was delicious. Used your Neapolitanish (outdoor oven) pizza dough from Pizza Nights. A delicious dinner. Thank you!
Drooling Ali! Please do let us know if/when to try this in a home oven. Your videos are fabulous.
Soon!
Thanks for sharing your experiments! I can't wait to test this pizza flour myself!
I just bought a Gozney Arc XL and haven’t made my first pizza yet, but right out of the gate, I came across the flour you’re using, and then I found you, so you can imagine my excitement! I’m curious: you mentioned using rice flour on your peel. Is that the same flour you use to rest your dough before making your pizza?
Fun! You'll love the Arc... or at least I think you will — I have the Dome, but I've heard the Arc is amazing. Yes, I love using rice flour on the peel because it doesn't burn the way wheat flour does. When I transfer my dough from the fridge to the Dough Mate for its final room temperature proof, I always use whatever flour I used when I made the dough. So, recently, it's been Petra, but prior, I would use bread or ap flour for my home oven pizzas.
Awesome thank you! I just ordered the Petra you mnetioned and I can’t wait to get it. Do you have a brand of rice flour that you love?
Alexandra - I ordered the petra flour and have tried it in sourdough several times. I’m shocked at how much wetter my dough is with the petra when I use my normal hydration level. When you make pizza crust and the baguettes do you adjust for this? Have you tried it with sourdough yet? I’m so intrigued by how different it is!
It does make for a wetter dough! I actually have lowered the hydration to 68% for my outdoor oven pizzas — I've been using the 5063 most often recently, and I am so pleased with how the pizzas are turning out.
I have not tried it with sourdough yet, and with the baguettes, while the dough was definitely wetter, I didn't find it too tricky to handle, though I thing going down to 68% hydration would help with both baguettes and outdoor oven pizza.
Which Petra flour are you using? And are you liking it?
So far I’m loving the 102 in my sourdough. Not sure I will give up on my Central Milling High Mountain just yet though. Pizza dough is in the fridge for tomorrow so I’ll see how that goes and mixing the baguettes this afternoon. I bought the 25 pound bag so I have lots of opportunity for testing! I think I’ll get some of the 5063 next week and do some side by side comparisons! Because science. 😉
SCIENCE 🎉🎉
Great to read all of this. I'm going to order the Central Milling High Mountain now :)
New to the group. What kind of pizza oven do you use? How does it compare with others in the market?
Hi! And welcome :)
I have the Gozney Dome, and I love it. I wrote about it here: https://pizzaeveryfriday.substack.com/p/the-gozney-dome-a-review
And here's a review of the Ooni Koda 16, which is less expensive and very good: https://pizzaeveryfriday.substack.com/p/why-christy-alia-loves-her-ooni-koda
I love, love, love the extreme nerdiness of this flour experiment. LOVE. ❤️
I’ve also shared this post with my sister who is a flour connoisseur.🥖
🤣🤣🤣 Thank you for sending along the post. We need more flour nerds in this space :)
Flour power!
I’ve been enjoying Petra flour for about a year now. FYI the 0102 makes an outrageously delicious focaccia. When I go for a longer fermentation with my sourdough I’ve been using their 5037 otherwise the 102 has been very good.
If anyone is in Westchester area they can buy Petra flours at very reasonable prices at Ace Endico
Aww Christy, so good to know! I am going to try immediately, and I suppose I'll have to pick up a bag of 5037, too :) Thanks for sharing where to buy, too.
Can’t wait to see what you think of 102 for focaccia
Christy, Does Ace Endico sell to individuals (home cooks)? I live in Westchester and would love to try this brand
Yes, it's open to the public. It has a very cool retail store attached to the warehouse that has all sorts of ingredients not normally available to home cooks ie. Grande cheese, Corto Olive oil etc. Just be aware that Petra bags are 12.5 kg. If you also use King Arthur bread flour in large quantities I recommend grabbing a 50lb bag of KA Special Patent flour it's usally under $30.
I’m so glad you alerted us to Ace Endico. I live in Connecticut about an hour from there so I think I’ll make the trip. Are there other treasures I should be on the lookout for?
Ooh, I'm so glad you shared this, Ali—I finally started experimenting with different flours a few weeks ago, and am now wondering what took me so long! It's wild (though perhaps not unexpected...) how much changing the flour has impacted my results. Both of these options look amazing!
Right?! I feel like I don't experiment enough because I'm always trying to right a recipe that will work with what people can find most easily. And while the consistency of KAF bread flour is a beautiful thing, it is so much fun discovering new flours and seeing how they affect the final product.
Also: I just sent your latest post to my sister who is deeply interested in building a catio!!
That totally makes sense from a recipe developer perspective! I love that your recipes are so accessible and consistent…buuuut it must be so fun to break free and test out niche/specialty ingredients, too.
I am sending ALL the positive catio vibes your sister’s way! 🤞🐈
And by "right" I mean "write"... eek! Anyway: yes, it is fun, and that's partly why I love having this space to go in depth on certain ingredients/products — you can't do that very easily in a book.
I'm sending along those catio vibes to my sister :) :) :)
Can you sub either of these flours at the same weight in your pizza dough recipe for outdoor ovens?
Yes! That's what i've been doing: 550 g petra, 15 g salt, 2 g yeast, 385 g water. The dough is definitely wetter compared to bread flour, but it is not unmaneageable and bakes beautifully.
Where do you get this flour? Can’t wait to try this !
I've been buying them from Brick Oven Baker, which unfortunately is sold out... I would google Petra 5063 (or 0102)... a number of places sell them.
Petra 0102: https://brickovenbaker.com/products/petra-0102hp-pizza-flour?bg_ref=JGnrDevjcQ
Petra: 5063: https://brickovenbaker.com/products/petra-5063-pizza-flour?bg_ref=JGnrDevjcQ
Where do you buy Petra Flour 0102 and the special pizza flour? Couldn't find online. Thanks and can't wait to try it!
I've been buying them from Brick Oven Baker, which unfortunately is sold out... I would google Petra 0102 ... a number of places sell it.
Petra 0102: https://brickovenbaker.com/products/petra-0102hp-pizza-flour?bg_ref=JGnrDevjcQ
Petra: 5063: https://brickovenbaker.com/products/petra-5063-pizza-flour?bg_ref=JGnrDevjcQ
Great post and video. Where do you get the flour from? I would like to try it!
I've been buying them from Brick Oven Baker, which unfortunately is sold out... I would google Petra 5063 (or 0102)... a number of places sell them.
Petra 0102: https://brickovenbaker.com/products/petra-0102hp-pizza-flour?bg_ref=JGnrDevjcQ
Petra: 5063: https://brickovenbaker.com/products/petra-5063-pizza-flour?bg_ref=JGnrDevjcQ
Thank you!
Blistered sun golds - yum.
Wow. Looks incredible!
Another amazing recipe! I didn't have creme fraiche, so tried sour cream. Not sure if it is the perfect substitute but the pizza was delicious. Used your Neapolitanish (outdoor oven) pizza dough from Pizza Nights. A delicious dinner. Thank you!