Your source for Pizza Flour

[ginjaninja]

Was looking around on internet for my usual flour reorder and it was a minefield (massive cost increases, cost disparacy, delivery charges, ppl splitting the prodfuct into unamed bags [dodgy])
What do others buy? For what approach/oven?

Ive been a sheeple up till now buying caputo blue 00 15KGs off Amazon for an Oooni wood fired, becuase someone on youtube said it was good.
65% hydration, proof 4 hours as whole and 4 hours as balls. (going to move to longer proove of 8 hours over night and 8 hours as balls)

My sense is the prooving method and hydration is probably the biggest factor and i probably should buy cheaper flour, thoughts?

Got some air tight wide tuperware for prooving which are very useful.

 

[monkeyspank]

A Di Maria & Son | Italian Food & Wine Suppliers & Wholesalers in the UK

Explore top Italian cuisine and wines with A Di Maria & Son, a family-run business since 1975. Supplying Italian food and drink to the public and traders in the UK.

www.adimaria.co.uk

 

[ginjaninja]

Thats the vendor i went for this time around...

 

[Mr Badger]

If you have your pizza making technique down, have you tried just using a regular strong bread flour?

 

[Rotty]

A Di Maria & Son | Italian Food & Wine Suppliers & Wholesalers in the UK

Explore top Italian cuisine and wines with A Di Maria & Son, a family-run business since 1975. Supplying Italian food and drink to the public and traders in the UK.

www.adimaria.co.uk

I buy most of my pizza stuff from them

 

[Darkpilgrim]

A Di Maria & Son | Italian Food & Wine Suppliers & Wholesalers in the UK

Explore top Italian cuisine and wines with A Di Maria & Son, a family-run business since 1975. Supplying Italian food and drink to the public and traders in the UK.

www.adimaria.co.uk

Thanks for the link, I am a big fan of Italian cured meats and they seem to have a great range.

 

[Ad_Augendae]

I use https://www.souschef.co.uk/ and have a great experience with them, also they provide the end date on the flour.

If you have your pizza making technique down, have you tried just using a regular strong bread flour?

I can't believe you just said that

 

[200sols]

Caputo blue/red are good. Strong white bread flour is also fine as is OO flour. They all make different doughs. But if you cant make pizza with strong white bread flour then.. oh dear

Source = I have a brick oven and make pizza a lot.

 

[dave28]

Ooni flour from Tesco is good IMO

 

[adidan]

Caputo blue/red are good. Strong white bread flour is also fine as is OO flour. They all make different doughs. But if you cant make pizza with strong white bread flour then.. oh dear

Source = I have a brick oven and make pizza a lot.

The Caputo gluten free flour has been a godsend, actually makes pizzas tasty again for those of us whose bodies have decided to play silly buggers.

 

[Mr Badger]

Caputo blue/red are good. Strong white bread flour is also fine as is OO flour. They all make different doughs. But if you cant make pizza with strong white bread flour then.. oh dear

Source = I have a brick oven and make pizza a lot.

I don't get why someone thinks that using strong bread flour for pizza is a joke, so I went into "challenge accepted" mode to create some rustic style snacks:

Rose nicely:

Survived some stretching:

 

[jpaul]

My sense is the prooving method and hydration is probably the biggest factor and i probably should buy cheaper flour, thoughts?

have you tried the proverbial sourdough with a poolish starter prepared a day before you make pizza dough - what yeast do you use. ?
otherwise I just use standard supmkt bread flour, too.

[ Would love to have a mixer capable of dough which I think would move things up a notch, but they are like an £800+ investment , no Black friday giveaways unlike kenwood/kitchenaid ]

 

[tom_nieto]

We’ve had decent results with Sainsbury’s strong white bread flour. Nothing fancy, but makes decent pizza in the Ooni 3. Also very reliable in the bread maker.