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Amy
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Post subject: Re: Modernist Cuisine Insights  Posted: Sun Oct 16, 2011 11:05 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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I've used Antimo Caputo in the past, but just ran out, so I'm now buying San Felice through the restaurant. Haven't made pizza with it yet though. You can find either through a number of sources. I know Amazon has the Antimo Caputo.
Amy
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gardnercook
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Post subject: Re: Modernist Cuisine Insights Posted: Sun Oct 16, 2011 12:34 pm |
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Joined: Mon Dec 22, 2008 11:01 am
Posts: 1287
Location: Denver
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Thanks Amy, I will pass this on to Mitchell
Ilene
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Ilene
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jeanf
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Post subject: Re: Modernist Cuisine Insights Posted: Tue Feb 19, 2013 2:29 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Amy, I bought 00 flour. If I make the lahey dough, would you sub it out by weight? My gut says yes but wanted to check. I have BBA too, so can use the recipe in that book if that's the one you use. I've been loving the Lahey recipe and method since I don't have the steel slab. Or a stone since mine cracked.
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Amy
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Post subject: Re: Modernist Cuisine Insights Posted: Wed Feb 20, 2013 4:52 am |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Jean,
What brand of 00 did you get?
And yes, I'd sub by weight.
I've not tried Lahey's method (although I've been meaning to), so couldn't compare to BBA, which is my standard.
Amy
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jeanf
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Post subject: Re: Modernist Cuisine Insights Posted: Mon Apr 22, 2013 6:50 pm |
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Joined: Mon Jun 07, 2010 8:41 pm
Posts: 1884
Location: Near Toronto, Ontario, Canada
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Better late than never. I bought 2 kinds, the one I just used was Divella. It came in a 1kg bag and the Lahey recipe called for that amount. It actually was short by 25 grams which I made up with a bit of ap flour.
Best pizza dough ever according to my oldest. Thanks Amy.
I did sacrifice one pizza to the oven gods when I left the house with it still in the oven and no timer on...so hubby went to watch tv and didn't register anything until the smoke alarms went off......
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Amy
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Post subject: Re: Modernist Cuisine Insights Posted: Mon Apr 22, 2013 7:05 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Well, the oven Gods do need feeding every so often...and there is nothing better than pizza for that task.
Amy
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