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.
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.
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!
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
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.