Hi,

I want to replicate the texture and consistency of real Neapolitan
pizza crust at home by using imported Italian 00 flour. I know that
King Arthur markets something that they say is a good imitation, but
I've read posts that suggest that it's made from a different kind of
wheat and am looking for the real thing.

Can anyone recommend a good brand of 00 and tell me how I can obtain
it in the US?

Thanks very much.

drei wrote:

>Hi,
>
>I want to replicate the texture and consistency of real Neapolitan
>pizza crust at home by using imported Italian 00 flour. I know that
>King Arthur markets something that they say is a good imitation, but
>I've read posts that suggest that it's made from a different kind of
>wheat and am looking for the real thing.
>
>Can anyone recommend a good brand of 00 and tell me how I can obtain
>it in the US?
> =20
>

Tipo 00 flour does not tell you much, except mostly low gluten flour.

Every mill in Italy has several, including household use.

Mostly like our pastry flour.

Check the http://www.theartisan.net/ they should have a treatise on=20
flours, including italian.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

"drei" > wrote in message
om...
> Hi,
>
> I want to replicate the texture and consistency of real Neapolitan
> pizza crust at home by using imported Italian 00 flour. I know that
> King Arthur markets something that they say is a good imitation, but
> I've read posts that suggest that it's made from a different kind of
> wheat and am looking for the real thing.
>
> Can anyone recommend a good brand of 00 and tell me how I can obtain
> it in the US?
>
> Thanks very much.

Have you tried an Italian deli/grocery? The one I use from time to time
has it.

Graham

"graham" > wrote in message news:<38Fkb.129222$6C4.118269@pd7tw1no>...
> "drei" > wrote in message
> om...
> > Hi,
> >
> > I want to replicate the texture and consistency of real Neapolitan
> > pizza crust at home by using imported Italian 00 flour. I know that
> > King Arthur markets something that they say is a good imitation, but
> > I've read posts that suggest that it's made from a different kind of
> > wheat and am looking for the real thing.
> >
> > Can anyone recommend a good brand of 00 and tell me how I can obtain
> > it in the US?
> >
> > Thanks very much.
>
> Have you tried an Italian deli/grocery? The one I use from time to time
> has it.
>

There are several Italian delis in my area, including an expensive
specialty foods shop, and none of them has it. I'm looking more for a
mail-order or Internet merchant that sells it and can ship it to me.

Incidentally, a thank you to everyone on this group for the pizza
stone recommendations. I've hesitated to post an update because I
haven't had the new stone for very long, but I got a 15x20 Fibrament
stone and it works fine. In fact, the bottom of the pizzas cook
better than the last stone.

> Graham

"drei" > wrote in message
m...
> "graham" > wrote in message
news:<38Fkb.129222$6C4.118269@pd7tw1no>...
> > "drei" > wrote in message
> > om...
> > > Hi,
> > >
> > > I want to replicate the texture and consistency of real Neapolitan
> > > pizza crust at home by using imported Italian 00 flour. I know that
> > > King Arthur markets something that they say is a good imitation, but
> > > I've read posts that suggest that it's made from a different kind of
> > > wheat and am looking for the real thing.
> > >
> > > Can anyone recommend a good brand of 00 and tell me how I can obtain
> > > it in the US?


In Jones's book, Pizza Napoletana, she recommends a mix of 5 parts all
purpose to one part cake/pastry flour as being very close to pizza crust in
Naples made from 00 flour.

On the other hand, a friend of mine owned a pizza shop for a couple of years
and made his dough from a mix of General Mills All Trumps and semolina, and
it was really, really good crust.

I've made both doughs and prefer the Jones recipe most of the time, but make
the other one every so often, when I have the time -- it takes two days.

I've heard that flour sold in the southern part of the US is blended to a
softer standard and milled finer than flours in other regions of the US,
because southern cooks make proportionately more pastries, biscuits, scones,
etc. I tried to get some southern flour -- White Lily, etc. -- on my last
trip to Florida, but didn't find any. I have a hunch that the southern
regional flour might be close to Italian 00.

Barry

On Wed, 22 Oct 2003 13:10:29 GMT
"barry" > wrote:

> I've heard that flour sold in the southern part of the US is blended
> to a softer standard and milled finer than flours in other regions of
> the US, because southern cooks make proportionately more pastries,
> biscuits, scones, etc. I tried to get some southern flour -- White
> Lily, etc. -- on my last trip to Florida, but didn't find any. I have
> a hunch that the southern regional flour might be close to Italian 00.


I've heard that wheat grown in the southern part of the US is lower
protein because the soil and weather conditions produce a lower protein
flour.

"Eric Jorgensen" > wrote in message
...
> On Wed, 22 Oct 2003 13:10:29 GMT
> "barry" > wrote:
>
> > I've heard that flour sold in the southern part of the US is blended
> > to a softer standard and milled finer than flours in other regions of
> > the US, because southern cooks make proportionately more pastries,
> > biscuits, scones, etc. I tried to get some southern flour -- White
> > Lily, etc. -- on my last trip to Florida, but didn't find any. I have
> > a hunch that the southern regional flour might be close to Italian 00.
>
>
> I've heard that wheat grown in the southern part of the US is lower
> protein because the soil and weather conditions produce a lower protein
> flour.
>

I think it is more like that kind of wheat that grows in the southern
climate is lower in gluten producing proteins.

On 19 Oct 2003 15:27:35 -0700, (drei) wrote:

>I want to replicate the texture and consistency of real Neapolitan
>pizza crust at home by using imported Italian 00 flour. I know that
>King Arthur markets something that they say is a good imitation, but
>I've read posts that suggest that it's made from a different kind of
>wheat and am looking for the real thing.
>
>Can anyone recommend a good brand of 00 and tell me how I can obtain
>it in the US?

For what I'm aware, the Italian double-zero flour correnspond at your
"cake flour", where the zero flour stands for "bread flour".

However the best flour one can get in Italy for making pizza is the
Manitoba flour (aka American flour)!

"webpecker" > wrote in message
...
> On 19 Oct 2003 15:27:35 -0700, (drei) wrote:
>
> >I want to replicate the texture and consistency of real Neapolitan
> >pizza crust at home by using imported Italian 00 flour. I know that
> >King Arthur markets something that they say is a good imitation, but
> >I've read posts that suggest that it's made from a different kind of
> >wheat and am looking for the real thing.
> >
> >Can anyone recommend a good brand of 00 and tell me how I can obtain
> >it in the US?
>
> For what I'm aware, the Italian double-zero flour correnspond at your
> "cake flour", where the zero flour stands for "bread flour".
>
> However the best flour one can get in Italy for making pizza is the
> Manitoba flour (aka American flour)!
>

Hate to point this out but Manitoba is in Canada.

Graham

graham wrote:

>"webpecker" > wrote in message
.. .
> =20
>
>>On 19 Oct 2003 15:27:35 -0700, (drei) wrote:
>> =20
>>
>>However the best flour one can get in Italy for making pizza is the
>>Manitoba flour (aka American flour)!
>> =20
>>
>
>Hate to point this out but Manitoba is in Canada.
>
Hi Graham.

Does that not qualify as being in "America"?

After all, every stretch of land from Alaska to Chile would be in America=
, even the USofA.

How did you get to exclude Canada from the american continent?

That would make OHS very happy, one less porous border to watch.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

"H. W. Hans Kuntze" > wrote in message
...
graham wrote:

>"webpecker" > wrote in message
.. .
>
>
>>On 19 Oct 2003 15:27:35 -0700, (drei) wrote:
>>
>>
>>However the best flour one can get in Italy for making pizza is the
>>Manitoba flour (aka American flour)!
>>
>>
>
>Hate to point this out but Manitoba is in Canada.
>
<Hi Graham.

<Does that not qualify as being in "America"?

No! North America. These days "America" is the name used by most of the
world to mean the US. Anything "American" as in "American flour" is taken
to be from the US.

<After all, every stretch of land from Alaska to Chile would be in America,
<even the USofA.

No. The usual term here would be "The Americas"

<How did you get to exclude Canada from the american continent?

It is part of the North American Continent. South America is another
continent.

Yours pedantically
Graham

Don't know if it still happens, but when I lived in Mexico many years ago
and made the mistake of calling natives of the USA Americans, the Mexican I
was talking with just might look at me and ask Y quien estamos? And what
are we? (My Spanish is even worse today then it was then, but you get the
idea.)

The proper term for USA citizens, at least there, at that time, was Norte
Americanos.

Barry

"H. W. Hans Kuntze" > wrote in message
...
graham wrote:

>"webpecker" > wrote in message
.. .
>
>
>>On 19 Oct 2003 15:27:35 -0700, (drei) wrote:
>>
>>
>>However the best flour one can get in Italy for making pizza is the
>>Manitoba flour (aka American flour)!
>>
>>
>
>Hate to point this out but Manitoba is in Canada.
>
Hi Graham.

Does that not qualify as being in "America"?

After all, every stretch of land from Alaska to Chile would be in America,
even the USofA.

How did you get to exclude Canada from the american continent?

That would make OHS very happy, one less porous border to watch.

--
Sincerly,

C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com ,
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/

On Tue, 21 Oct 2003 23:15:12 GMT, "graham" > wrote:

>> However the best flour one can get in Italy for making pizza is the
>> Manitoba flour (aka American flour)!
>>
>
>Hate to point this out but Manitoba is in Canada.

Yes, but the point is that the Manitoba flour marketed in Italy is
labelled "American Flour".

And isn't wrong because for the Europeans America is the entire
continent... :-)

cheers, webpecker