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Unread 05-28-2013, 03:11 PM   #343
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Join Date: 03-20-12
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Originally Posted by BisonStew View Post
Holy smokes, (pun intended), I'm a newbie on here and just browsed through this thread and most of the photos. WOW, that oven looks amazing, may you enjoy many pizzas for your hard work. I wouldn't fret the dough you'll have plenty of time to experiment with that. Just today on another thread we were discussing pizza dough were I recommend using Italian Tipo 00 Flour if you can find it, it's higher in gluten which is what you want in a pizza dough.

Also, don't use a dough pin, if you do be gentle unless you are going for a very crispy flat dough. Again, experimenting is everything but I'd really track down the Italian flour that's all I've been using the past couple of years when I discovered it.

Thanks alot for the encouraging words, i have heard of the Tipo flour, i will start using the more expensive flours once i get this thing figured out, in the mean time im using King Arthur, which is still pretty good from what ive heard. Thanks for the advice.
Wood Fired Brick Pizza Oven.Brick BBQ Pit.Kenmore SS Grill Weber OTG. Brinkmann Smoker.
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