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We do a deep dive into the dedication it takes for Luis to create a one-of-a-kind experience. We are talking about numerous types of flour, and insanely long and complex fermentation times. The works! ------------- Follow Lui...
Alright CAPUTO fans and haters I welcome you to this episode with an open mind. Today I speak with Fred Mortati, President of Orlando Foods, the importer of Caputo Flour into America. In this quick episode, we talk about the …
![[Level Up Real Quick] The problem with using Caputo in North America](https://d3t3ozftmdmh3i.cloudfront.net/production/podcast_uploaded_nologo/2685535/2685535-1660268324700-b2a0266564bee.jpg "[Level Up Real Quick] The problem with using Caputo in North America")
Flour should be fresh. Period. If you've ever heard, "The best flour for pizza is caputo pizzeria (caputo blue) flour," you're not alone. It is a great flour, don't get it twisted, but the flour and brand do have its …
This is a short segment taken from my convo with Matt from Del Terra Pizza. We dive in about incorporating whole wheat into your dough. We break down how he "mills" flour without a mill, how much he uses, and …
John Arena says that home pizzamakers now know more about baking than professionals did 20 years ago. The cumulative knowledge in this group is on point. We talk about whole wheat, buying local, hydration and so much more. W...
As my pizza journey continues, I meet more and more interesting people to learn from. Whether you're thinking about pizza as a business for the first time or you are a serious vet in the game, I really think there …