I just got some Antico Molino Napoli Antimo Caputo '00' Flour and it brought my pizza dough to a entirely new level, amazing stuff. just wondering what other people are using for flour. the difference in my pizza when using this flour is night and day.
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Club Member
- Feb 2017
- 214
- CT
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I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
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Club Member
- Feb 2017
- 214
- CT
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I currently have 4 grills 2 gas (Weber spirit 700 and Weber 1000) 2 charcoal (Weber master touch 22 and PK360). I also have a cast iron hibachi and a joule Sous vide. I have multiple probe thermometers , MK4, Smoke, 2 chef alarm, ThermaQ and thermaK and a thermoworks IR with K probe port. for knives I love my Messermeister Olive elite and my TojironDP Gyutou. which I keep razor sharp using my edge-pro. I also have a weather station to keep an eye on good Grilling weather.
I have a square pizza stone in a stainless steel rack that I have on an old Weber gas grill that I got as a Christmas present a few years ago . I can get the stone pretty hot with the grill on high 700 degrees +. next time I am going to either put the rig in my PK360 if it will fit or use the round Weber pizza stone I just got on sale for 10 buck on my Weber master touch 22 as I want to try to cook them over charcoal. I have also had luck with the stone I leave in my oven when the weather is too bad to cook outside but I can never get the inside oven hot as I like for pizza. I think I am going to try to build an earth over the summer but that is another project.
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Club Member
- Jul 2016
- 1405
- Bacliff, TX
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Locally, is kinda rare. I find it at whole foods on occasion. Not in the bulk bins, but in bags with the other flours. Is really low protein though and probably better for pasta than pizza dough. Someone posted a while back they found some at wally world. I can order it there, but have not seen it stocked.
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Club Member
- Apr 2016
- 18055
- Near Richmond VA
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Weber Performer Deluxe
SNS
Pizza insert
Rotisserie
Cookshack Smokette Elite
2 Thermapens
Chefalarm
Dot
lots of probes.
Fireboard
The is a pizza sub-forum here that has lots of info. Here is a post I did on Weber pizza a while back:
https://pitmaster.amazingribs.com/fo...izza-attempt-2
If you take the temp over 700*, the Caputo 00 flour will help prevent your crust from burning. It's made to work at higher temps.
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