Notifiche
Cancella tutti
I have been trying to perfect the dough for "DOC" pizza napoletana that I cook in my wood burning brick oven at home. Just can't seem to get the crust right (authentic). Latest attempts have been with "00" flour from King Arthur. Anyone in the USA have a source for flour to produce the real thing?
Topic starter
Pubblicato : 24/07/2003 02:00
You can contact Andrea Zarattini or David Martin, they live in USA. See in the forum their e-mail adresses
Pubblicato : 24/07/2003 17:36
You can go to www.molinocaputo.it/eng.I believe they distribute in the US Bill? They are linked to the Assoc.vera Pizza website i think.Where are you,on the wst coast?
Pubblicato : 26/07/2003 10:07
Thanks. Any idea who carries their flour in the U.S. The link you gave me didn't seem to indicate one.
I am in Santa Fe, New Mexico. Where are you?
Pubblicato : 26/07/2003 12:00
I've just contacted them to find out who the Distributor is for the USA.If I hear back,i'll let you know.I'm in NJ.Good Luck.
Pubblicato : 26/07/2003 23:15
I was advised to contact Mr Fred Mortati ph. 1-201 368 9197 he can give you the name of the nearest distribuitor.
David
Pubblicato : 28/07/2003 22:08
Many thanks for your help, David.
Pubblicato : 29/07/2003 12:51
David,
Thanks to you I am the proud owner of 25kg of Caputo 00 pizza flour. I just baked up a batch and must say it was the best and most authentic of my humble efforts to date. By the time I've used the whole bag, I should have it nailed. Thanks for the help!!
Pubblicato : 16/08/2003 02:29