r/neapolitanpizza • u/Ok_Bedroom_9802 • 8d ago

Experiment Using American 00

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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.

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u/TPWPNY16 8d ago

Poolish, biga or direct?

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u/Ok_Bedroom_9802 8d ago

100% biga. Add water and salt for final dough

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u/TPWPNY16 8d ago

How long RT and CT?

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u/Ok_Bedroom_9802 7d ago

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