New Pizza Flours from Central Milling

Hello. Have I extolled the virtues of contacting and subsequently ordering fabulous flour from Nick over at Central Milling lately? Well let me tell you, I just received four bags of his latest and greatest “00” flour – two bags reinforced, two bags normal – and can’t wait to get started putting it through the pizza paces. I’ll let you know as soon as I’ve completed a few test pies, until then, how about to email him and order some of your own?

Talk soon,
Ryan

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A Great Pizza Read – Recipes from a Pro

Recently I’ve purchased Peter Reinhart’s fabulous pizza book, American Pie, and let me tell you: best – pizza – book – ever! The book details Peter’s travels through Italy, New York, California, Chicago and other locations in search of his most favorite pizza in the whole world. The first half of the book is his tales of pizza travel. The second half of the book, however, is a giant pizza resource center wherein Peter tries to re-create all of the various pizzas he had across the world and shares his recipes and findings with you. This would be cool enough for me to pick up a copy, but then you consider that Peter is a professional baker AND recipe product developer and suddenly his collection of dough, sauce and toppings recipes seem like the Lost Arc of the Pizzanant! I guess what I’m trying to say is that Peter’s book was not only a mouthwatering good read, but also has become my #1 go-to guide for new dough and sauce recipes.

I wanted to share with you a recent recipe I made from his book, as well as some photos of the results. This dough was much different to work with than my dough that I usually make, but I got the hang of it pretty quickly, and the flavors and texture (not to mention the great big bubbles that formed out on the crown of the pizza) were well worth the learning curve. I would highly recommend you go spend $15 and pick up this great resource!

Peter Reinhart’s Neo-Neapolitan Dough

The dough to use for making New-Haven-style pizza and/or pizzas in the style of Lombardi’s, Totonno’s, or Grimaldi’s. Makes a “thin, crisp crust with airy pockets in the crown”. Slightly sticky and may be tricky to work with. Requires high-gluten flour.

Makes 4 10 ounce dough balls ( but I like to make 13.3 ounce balls)

Ingredients

Directions

  1. With a big metal spoon, stir together all the ingredients in a 4-quart bowl or the bowl of an electric stand mixer until combined.
  2. Fit mixer with dough hook; mix on low speed for about 4 minutes, or until all the flour gathers to form a coarse ball.
  3. Let dough rest for 5 minutes, then mix again on med-low speed for 2 more minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom.
  4. *If the dough is too soft and sticky to hold its shape, mix in more flour by the tablespoonful; if it is too stiff or dry, mix in more water by the tablespoonful.
  5. The dough should pass the windowpane test—snip off a piece of dough and gently tugging and turning it, stretching it out until it forms a paper-thin, translucent membrane somewhere near the center; if dough does not form this membrane, it probably needs another minute or two of mixing).
  6. Immediately divided the dough into 4-equal portions; round each piece into a ball and brush or rub each ball with olive oil.
  7. Place each ball inside its own zip-lock freezer bag; let the balls sit at room temperature for 15 minutes, then put them in the refrigerator overnight or freeze any pieces you will not be using the next day.
  8. The next day, remove the balls from the refrigerator 2 hours before you plan to roll them out to take the chill off.

Results

Plotting My Next Flour Purchase – Central Milling Here I Come!

So it’s been a long while since I purchased flour, mainly because my last purchase was firect from Central Milling and in the form of two 50lb bags of flour! The other day, I finally cracked into my second 50lb bag and started thinking, what would my next order be? Since Central Milling has always been so good to me, I knew I would definitely stick with them, but as you read on further, you’ll see why I had a bit of trouble deciding. They offer SO many flours in SO many different grades and varieties, the choices are endless! I thought I would share the list with you – enjoy browsing and let me know if you have any questions. If you’d like to contact them with an Order, hit Nick up at ngiusto@centralmilling.com, he’ll get it right out to you.

Enjoy!

ORGANIC PRODUCTS
CERTIFIED ORGANIC UNBLEACHED FLOURS

  • Beehive Organic Unbleached Malted All Purpose Flour
  • Artisan Bakers Craft Organic Wheat Flour
  • Artisan Old Country Organic Type 85 Wheat Flour
  • Artisan Old Country Organic Type 85 Malted Wheat Flour
  • Artisan Organic Stone Ground Type 80 Wheat Flour
  • Artisan Organic Old Country Type 70 Malted Wheat Flour
  • High Mountain Organic High Gluten Wheat Flour
  • Artisan Organic Low Ash Flour
  • Organic Unbleached Pastry Flour
  • Organic Unbleached Pastry Flour with Germ
  • Wheatland Organic Unbleached Flour
  • Organic Unbleached Wheat Flour with Germ
  • Artisan Bakers Craft PLUS Organic Wheat Flour with Organic Malted Barley Flour

CERTIFIED ORGANIC WHOLE WHEAT FLOURS

  • Organic Whole Wheat Flour Fine
  • Organic Whole Wheat Hi Pro Flour Fine
  • Organic Whole Wheat Flour Medium
  • Organic Whole Wheat Flour Coarse
  • Organic Whole Wheat Pastry Flour
  • Organic Hard White Whole Wheat Flour

ORGANIC SPECIALTY FLOURS AND GRAINS

  • New!!  THE ONE Organic Baguette Mix
  • New!!  Organic Cracked 6 Grain Mix *special order
  • Organic White Spelt Flour
  • Organic Type 85 Spelt Flour
  • Organic Whole Spelt Flour
  • Organic White Rye Flour
  • Organic Whole Rye Flour
  • Organic Crushed Wheat / or Heavy Bran
  • Organic Crushed Rye
  • Organic Spelt Berries
  • Organic Rye Berries
  • Organic Pumpernickel Rye Meal
  • Organic Soft White Wheat Berries
  • Organic Hard White Wheat Berries
  • Organic Hard Red Winter Wheat Berries
  • Organic Dark Northern Spring Wheat Berries
  • Organic Spelt Bran *special order
  • Organic Bakers Wheat Bran
  • Organic Bulk Mill Run
  • Organic Buttermilk Pancake Mix
  • Organic 100% Whole Wheat Buttermilk Pancake Mix
  • Organic Buckwheat Pancake Mix

CONVENTIONAL PRODUCTS
CONVENTIONAL FLOURS

  • Golden West Bleached All Purpose Flour Enriched
  • Golden West Unbleached All Purpose Flour Enriched
  • Red Rose Bleached All Purpose Flour Enriched
  • Red Rose Unbleached All Purpose Flour Enriched
  • Red Rose Artisan Unbleached Malted Bread Flour
  • Red Rose Unbleached Keith’s Best Malted Bread Flour with Ascorbic Acid
  • Red Rose Electra-Light High Gluten Malted Unbleached Wheat Flour
  • Red Rose Bakers Special Type 70 Malted Wheat Flour
  • Red Rose Bleached Bakers Special Flour Enriched
  • Red Rose Unbleached Bakers Special Flour Enriched
  • Gilt Edge Bleached All Purpose Flour Enriched
  • Gilt Edge Unbleached All Purpose Flour Enriched

CONVENTIONAL WHOLE WHEAT FLOURS

  • Golden West Whole Wheat Flour
  • Red Rose Whole Wheat Flour
  • Red Rose High Gluten Whole Wheat Flour
  • Wheatland Whole Wheat Flour Fine
  • Wheatland Whole Wheat Flour Medium
  • Wheatland Whole Wheat Flour Coarse

CONVENTIONAL SPECIALTY FLOURS AND GRAINS

  • New!! Coarse Cracked 7 Grain Mix *special order
  • New!! Medium Cracked 9 Grain Mix *special order
  • Red Rose Crushed Wheat
  • Red Rose Crushed Rye
  • Extra Fancy Durum
  • Golden West Germade
  • Red Rose Pancake and Waffle Mix
  • Red Rose Chipped Wheat
  • Wheatland Hard Red Wheat Berries
  • Wheatland Dark Northern Spring Wheat Berries
  • Red Rose Raw Wheat Germ
  • Clean Bakers Wheat Bran
  • Bulk Mill Run

Yeast-Free Pizza Dough – Pizza for Restricted Diets

I’ve recently found it necessary to explore yeast-free pizza dough and so I’d like to offer this recipe up as a jumping off point for those celiac disease or are taking Isoniazid. I would suggest using double-acting baking powder as all the chemical leavening may just leave this dough is you let it rest for any amount of time. If you use double-acting baking powder, you’ll get an initial boost of CO2 when the powder is first incorporated into the dough, but you’ll also get a second burst of gas when you apply the heat a couple days later.

  • 2 c. bread flour
  • 1 tsp. salt
  • 2 tsp. baking powder
  • 2/3 c. water
  • 1/4 c. vegetable oil

Mix all of the ingredients together in a bowl or your stand mixer. Mix until everything has come together and looks like a rough dough. Then stop, cover the bowl with some plastic, and let sit for 20 minutes. After 20 minutes, start that stand mixer a-mixin again and mix for 5-8 minutes. Then, you guessed it, stop the mixer and re-cover it – let it rest for another 20 minutes. Lastly, place the dough in the fridge and let sit for a day or so – pull it out an hour before baking and let the dough return to room temp. Make a pizza and place it in a 550+ oven for a short amount of time.

The only thing I’m unsure about here is the rest in the fridge. Normally this would give the yeast time to develop flavor and begin to convert the dough into yeast by-product (CO2) but in this case that won’t be happening. My theory is that a day-long rest in the fridge might still be nice for the overall texture of your dough, and if it went into the fridge as a tight, tough ball of dough, the rest should give the gluten network that has formed time to relax and slacken so you can spread/toss your dough more easily. I’ll report on my findings here.

Good luck – and good eats!

-Ryan

I found the proportions for the ingredients listed in this recipe here. Thanks!

Central Milling: Now Shipping to You and Me!

cmillingCentral Milling, a company I choose over Giusto’s, King Arthur’s, and all others, is now set up to ship flour to the likes of you and me. For years, the good people at Central Milling have been supplying commercial baking establishments all over the west coast as well as filling the bags of Whole Foods‘ 365 brand flour. They have an INSANE list of organic and traditional flours to choose from, and with the advent of the flat rate shipping box from the USPS, they have an easy and convenient way to get their fine product directly from the mill to your front door. It doesn’t get much more fresh than that!

If you’d like to check out their wide array of flours, check out the 2009 Product Listing.

If you’d like to order up some flour for your very own, send an email to Nick at ngiusto@centralmilling.com or call him at (707) 849-6788 and he will get it straight in the mail for you.

If enough of us home enthusiasts are interested in his flours, we may be able to offer a “In Search of the Perfect Pie Coupon”. I guess we’ll just have to see what everyone thinks 🙂

Please leave me a comment and let me know what you think of your experience with these new flours. Thanks!

-Ryan

Central Milling – The New King of Flour?

cmillingI’ve been talking a lot with a certain manager at Central Milling, a California/Utah based flour mill, and am happy to report I am soon going to be offering In Search of the Perfect Pie coupons here on the blog for you guys to order their previously only commercially sold flour directly from the mill. At the moment, Central Milling is responsible for the fine organic flours you find in every Whole Foods 365 brand bag, your favorite bakeries up and down the California coast, and even many of the largest casinos out in Las Vegas. If you are interested in finding out more about the company, check out their (albeit simplistic) web site at http://www.centralmilling.com/.

If you’d like to be the first to find out when these coupons are available, subscribe!

A List of Flours and Their Protein Percentages

I’m posting this list (and hopefully expanding on it soon) to help out those of you that may be looking to pick up some harder (higher in protein) flour, but aren’t quite sure what to buy. In general, these percentages are reported by the companies themselves, but when not available, I did the math for you using the nutritional numbers on the packaging. Hope this is helpful!

King Arthur Sir Lancelot Hi-Gluten Flour – 14.2% Protein

Giusto’s High Performer High Gluten Unbleached Wheat Flour – 13-13.5% Protein

Giusto’s Ultimate Performance High Gluten Organic Unbleached Bread Flour – 13-13.5% Protein

King Arthur Perfect Pizza Blend – 13.3% Protein

Pillsbury Best For Bread Bread Flour – 12.9% Protein

King Arthur Unbleached Bread Flour – 12.7% Protein

King Arthur Organic Baker’s Classic Bread Flour – 12.7% Protein

Bob’s Red Mill Organic Unbleached White Flour – 11.76% Protein

King Arthur Unbleached All-Purpose Flour – 11.7% Protein

King Arthur European-Style Artisan Bread Flour – 11.7% Protein

King Arthur Unbleached All-Purpose Flour – 11.7% Protein

King Arthur 100% Organic All Purpose Flour – 11.3% Protein

Giusto’s Artisan Unbleached Bread Flour – 11-11.5% Protein

Giusto’s Bakers’ Choice Organic Unbleached Bread Flour – 11-11.5% Protein

King Arthur Semolina Flour – 10.7% Protein

Pillsbury Unbleached All Purpose Flour – 9.6% Protein

Giusto’s Organic Ultimate Performance High Gluten Unbleached Bread Flour – Works Great for Pizza Too!

While I’m on the topic of flour – If ever you are looking to have a little more precise control over the protein percentages in your flour, or if you are looking for great organic pizza making flour, check out my friend’s company: Giusto’s Vita-Grain Flour. They supply LOTS of commercial bakers and restaurants up here in Northern California, but the public can order their AWESOME flours off the website. They also carry organic spices, sweeteners, oils, and more. Give them a try and I’m sure you’ll never go back 🙂

Just In Time Pizza – Pizza from King Arthur Himself!

Of, so I know this whole site is just a shameful plug for King Arthur flour, but, check out this nicely photographed and detailed blog on making pizza dough with King Arthur’s Flour. One interesting thing I’ve never heard of: King Arthur’s Pizza Dough Flavor. Check it out and give me some comments if you know what the heck pizza dough flavor is??

Here is the blog: http://blog.kingarthurflour.com/2009/03/22/just-in-time-pizza/

Update: This is what is in King Arthur’s Pizza Dough Flavor: Ingredients: autolyzed yeast extract, maltodextrin, cheddar cheese powder [cheddar cheese (milk, salt, cheese cultures, enzymes {wheat}), whey, buttermilk, salt, disodium phosphate], lactic acid powder (lactic acid, calcium lactate), natural flavor, garlic powder, soy lecithin, and silicon dioxide (to prevent caking). Processed in a facility that also packages products containing eggs, milk, soy, tree nuts, and wheat.

So looks like it’s going to give extra rise and maybe a slight cheesy garlicy flavor? Anyone used this??

The Tools of the Trade

I’ve been shopping online lately and wanted to share a few of the better pizza supply stores I’ve come across. Use these sites to get everything you need from trays and screens to peels and stones. A few of these places can send you ingredients which may be nice if you are looking for that special ‘OO’ flour or a certain brand of stewed tomatoes. Check them out and happy shopping!

Pizza Toolshttp://www.pizzatools.com/ – Exactly what the name implies. They’ve got all the essentials when it comes to the tools of the trade.

Mission Restaurant Supplyhttp://www.missionrs.com/pizza-supplies.html – These guys have all the tools you’d ever need but since they are a restaurant supply shop, they’ve also got fun things like pizza delivery bags, boxes, and other more restauranty items. Who knows! Maybe you’re looking to travel with pie?

Pennsylvania Macaroni Co.http://www.pennmac.com/page/27 – These guys have a few tools, but they specialize in ingredients mostly. Many of the better cheeses, flours, tomatoes, etc, can be found right here.

Sourdoughs Internationalhttp://www.sourdo.com/ – I’ve written about these guys before, but you’ve REALLY got to get some sourdough starter from these guys. It’s awesome and your mouth will hank you.

Published in: on March 10, 2009 at 6:30 pm  Leave a Comment  
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