i just got through reading reinhart's book- amercian pie, my search for
the perfect pizza. a couple of interesting sd related parts. one was
that the flour used by one of the best pizza restaurants in the country
(pizzeria bianco- in phoenix) orders flour from giusto's
http://www.worldpantry.com/cgi-bin/n...act.d2w/report.

i have been getting my flour there for the last 6 months. they only
sell in 50lb sacks, which i break down into five lb ziplock bags. if
you live anywhere near san francisco, you can pick up at the wearhouse.
i have been told that they sell to most of the sd bakeries in sf.

also mentioned in the book is a pizza place called the cheese board
collective. it is in berkley, ca. they make the best sd pizza,
according to reinhart.

finally on pg 122 he has a recipe for sd pizza. interestingly he
recommends beginning a starter with pineapple juice and flour on day 1
and then switching to flour and water days 2-4. he claims that new
starters can be hindered by bacteria in the early stages, and the acid
from the pineapple juice prevents the bacteria from getting hold. pg
126 has a good sd recipe for pizza.

this is only the second bread book i have read. i think i will finally
go get bba.

dan w