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re: Lucali style pizza on a Pellet grill
Posted on 11/7/23 at 7:16 pm to Jack Ruby
Posted on 11/7/23 at 7:16 pm to Jack Ruby
quote:
Where are you getting Grande outside of a restaurant store?
I get it at Gordon Food Service in a 5 lbs bag. Not sure if they have those down there.
No membership required.
quote:
I also can't find real peccorino anywhere, so I just have to use fresh Parm.
That's surprising. They have it in Kroger up here.
quote:
Overall, I have found that All Trumps + Wheat flour made the best dough so far.
I have never really been impressed with 00 Caputo flour. I don't think I'll use it much anymore.
I usually just use KA AP. Sometimes I use their 00 as well.
1
Posted on 11/8/23 at 7:47 pm to KosmoCramer
Been debating using KA Sir Lancelot (14.2%) to see how it does compared to All Trumps.
The King Arthur is unbleached and non-bromonated, for whatever that is worth. Seems almost all of the NY pizzerias like to use All Trumps.
Will have to stop by my local Kroger snd check it out.
Ever use much fresh mozz?
The King Arthur is unbleached and non-bromonated, for whatever that is worth. Seems almost all of the NY pizzerias like to use All Trumps.
quote:
That's surprising. They have it in Kroger up here
Will have to stop by my local Kroger snd check it out.
Ever use much fresh mozz?
This post was edited on 11/8/23 at 7:49 pm
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