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Gran Mugnaio Flour

Pizza in the oven. (Photo: Cheryl Bulpitt)

I can’t remember the last time I made a pizza with a pre-baked shell (because they taste like pizza delivery boxes) and I’m starting to make my own dough instead of buying it these days.┬áBut it does two frustrating things that keep me from making it more often. It is either not strong enough and tears; or is too strong and resists stretching by springing back partway to its original size. I have a solution but I’m afraid its from the “but a specialised product” category and not the “all you need is duct tape, a few bits of string, and some elbow grease” category.

Rob from Bigabaldi’s sent me to the Faema dealership at Christie and Dupont when I mentioned that I was looking for a particular style of pizza peel (more about this in another post) and the helpful salesperson at Faema was kind enough to give me a bag of Gran Mugnaio pizza flour to try out. In true food-from-an-Axis country style the front of the bag features a wacky character–some sort of pizza bandit chef–and the back has poorly-translated recipe directions in six different languages.

The recipe calls for 1000 g flour, 2 g yeast, 450 to 550 water, 40 g olive oil, 20 g salt. My first impressions are that that is a properly small amount of yeast (to taste the wheat rather than yeast burps) and a fairly large amount of olive oil and salt. That makes though since we’re making pizza in the Neopolitan tradition where the flavour of the crust matters as much (or more than) as the flavour of the toppings. (more…)