Hi there! A couple of hours ago, I ordered my Volt 12 oven. I love Neapolitan pizza... BUT! I like, also, very much, Canadian style pizza! Actually, I was raised with that type of pizza - aka "personal pan pizza". (Yeah... I'm over 50 years old!) Question: Can I make Canadian pizza in my new oven?
I would note that he is correct about the flour and that the type will not make a huge difference for amateurs. However, it is worth noting that BLEACHED is the biggest factor to stay away from in your flour.
00 FLOUR: Flour is designated on a scale indicating how finely ground the flour is and how much of the bran and germ have been removed, ranging from 2 (wholemeal flour) to 00 (the most highly refined and talcum-powder soft). 00 flour can be made from Italian grains and/or blends of other grains to achieve a range of protein content of 10-13% and a maximum moisture content of 14.5%. There are many 00 flours available in the U.S. market, one of the popular Italian brands is produced by CAPUTO. There are also domestic versions of the 00 flour (e.g., GOLD MEDAL Neapolitan Pizza Flour). It is important to note that unmalted 00 flours, such as Caputo Pizzeria, are most often used in the making of Neapolitan pizza in ovens capable of exceeding 800℉ and are therefore not recommended for lower temperature applications. Malted 00 flours, such as Caputo Americana, are specifically made for lower temperature applications.
Hi there!
A couple of hours ago, I ordered my Volt 12 oven.
I love Neapolitan pizza...
BUT! I like, also, very much, Canadian style pizza!
Actually, I was raised with that type of pizza - aka "personal pan pizza".
(Yeah... I'm over 50 years old!)
Question: Can I make Canadian pizza in my new oven?
We love this! You can make all styles of pizza in your Ooni. Here's a recipe you can follow: ooni.com/blogs/recipes/pan-pizza - enjoy! 🍕⚡
I would note that he is correct about the flour and that the type will not make a huge difference for amateurs. However, it is worth noting that BLEACHED is the biggest factor to stay away from in your flour.
00 FLOUR: Flour is designated on a scale indicating how finely ground the flour is and how much of the bran and germ have been removed, ranging from 2 (wholemeal flour) to 00 (the most highly refined and talcum-powder soft). 00 flour can be made from Italian grains and/or blends of other grains to achieve a range of protein content of 10-13% and a maximum moisture content of 14.5%. There are many 00 flours available in the U.S. market, one of the popular Italian brands is produced by CAPUTO. There are also domestic versions of the 00 flour (e.g., GOLD MEDAL Neapolitan Pizza Flour). It is important to note that unmalted 00 flours, such as Caputo Pizzeria, are most often used in the making of Neapolitan pizza in ovens capable of exceeding 800℉ and are therefore not recommended for lower temperature applications. Malted 00 flours, such as Caputo Americana, are specifically made for lower temperature applications.
All of your information is correct.
In addition, I would add that 00 flour is less likely to burn on according to some tests here on YT
@ It’s wonderful at 905F and above. It’s horrible in a home oven unless you mix it with other flours, add low diastatic malt, or a ton of sugar.
Enjoyed this. I thought too much flour could cause the bottom of the pizza to burn - is that wrong?
Thank you! If the baking stone is hot enough, excess flour can cause the pizza to burn, yes 🔥. You'll get better results with semolina!
So this guy cares where his tomatoes come from but not his flour? Lol
in Germany we can of course buy 00 flour from Germany
the best in the world as in?
"Italy is a very small country" 😂