Out shopping in Maspeth Queens, I went into a local deli for a sub sandwich and spotted this flour. Fun, no? Light (super-ground) flour, it’s marketed for pizza. Who wouldn’t want a pizza made from this beautiful bella donna?
While 00 flour can have issues (super-sifted, all-white), it’s a basic for pizza dough. Here I tried my rendition of pizza maestro Anthony Mangieri’s Una Pizza Napolitano style pizza. Whatever, this flour went home with me and made some great pies.
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Pan de Yuca The cassava plants found in Africa and Latin America can produce a...
Pretzels, or Brezeln, are the iconic knot-shaped bread from Germanic origins that I can't get enough of, especially...
From my earliest days of baking bread and seeking guidance, I usually return to one person; Thierry Delabre. Known as...
0 Comments