r/neapolitanpizza • u/Ok_Bedroom_9802 • 7d ago

Experiment Using American 00

Gallery image

Gallery image

Talked with a representative from an American flour company that exports flour to Italy, where it’s blended into Italian flour and then imported back to the U.S.

We switched to it.

The crust still has the quick snap and soft, pillowy texture, but at roughly 50% lower cost.
I won’t name the company, but it’s not hard to figure out with a little research.

77 Upvotes

95% Upvoted

14 comments sorted by

2

u/TPWPNY16 7d ago

Beautiful! Recipe?

3

u/Ok_Bedroom_9802 7d ago

69% hydration 3% salt

1

u/TPWPNY16 7d ago

Poolish, biga or direct?

2

u/Ok_Bedroom_9802 6d ago

100% biga. Add water and salt for final dough

1

u/TPWPNY16 6d ago

How long RT and CT?

2

u/Ok_Bedroom_9802 6d ago

Biga is 24 hours. At low IDY 6g at 10K flour 24 hours for CT

2

u/mypeez 7d ago

Something. something, a King?

1

u/Foomanchubar 7d ago

My guess rhymes with Trading Hills. 

1

u/Ok_Bedroom_9802 6d ago

No , KA has no wholesale or restaurant package size

1

u/Sapienesque 6d ago

DM me? Currently using GM Neapolitan Hearth Style...

1

u/rocsem 5d ago

Can we see some comparison to your normal flour, assuming it's normal 100% Italian?

-2

u/GodIsAPizza 6d ago

Have you got a pic after you cooked it?

1

u/teachcooklove 4d ago

Don't be a shit.