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Comments

  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 19,315
    I’ll have to try some of that flour. Sounds interesting. 
    Keepin' It Weird in The ATX
  • mahenryakmahenryak Posts: 1,260
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • NDGNDG Posts: 1,758
    thanks for sharing - now I gotta try this!!!   I ❤️ NPR . . So stupid how some ignore all of NPR just bc they say liberal blah blah blah 
    Columbus, Ohio
  • JohnInCarolinaJohnInCarolina Posts: 14,814
    mahenryak said:
    Currently unavailable - that's too bad.  I'd love to try this stuff.  
    "A generation of the unteachable is hanging upon us like a necklace of corpses." - George Orwell 

    "I've made a note never to piss you two off." - Stike


  • NDGNDG Posts: 1,758
    mahenryak said:
    Currently unavailable - that's too bad.  I'd love to try this stuff.  
    yes but I clicked something where amazon alerts me when it is available again . . will it work?  I dunno.
    Columbus, Ohio
  • What temp are y’all cooking pizzas at?
  • ColtsFanColtsFan Posts: 3,411
    mahenryak said:
    Currently unavailable - that's too bad.  I'd love to try this stuff.  
    This is where I source my flour. I have been happy

    https://brickovenbaker.com/products/antimo-caputo-nuvola-super?variant=27972114612247
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ColtsFanColtsFan Posts: 3,411
    What temp are y’all cooking pizzas at?
    Floor 800*

    :)
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • mahenryakmahenryak Posts: 1,260
    ColtsFan said:
    Perfect.   Ordered.  Thank you @ColtsFan and @CPARKTX .  
    LG BGE, KJ Jr, Smokin Bros. Premier 36 and Pizza Party Bollore



  • NDGNDG Posts: 1,758
    edited June 18
    @ColtsFan thanks for link . . just got 5lbs.

    I have been cooking with floor temp just over 700 . . but with combination of 60% bread flour and 40% caputo 00 blue.  For first cook I will probably keep all the same but use super nuvola instead of 00.  I will know the difference as I have not switched up my process for a year or so.  Excited to see, I will post. 
    Columbus, Ohio
  • ScarletFireScarletFire Posts: 52
    $17.95 for 5lbs? That stuff better perform oral for that price.
  • NDGNDG Posts: 1,758
    yea im just too curious - here is pizza making forum post about this new flour

    https://www.pizzamaking.com/forum/index.php?topic=58034.msg582236#msg582236
    Columbus, Ohio
  • CPARKTXCPARKTX Posts: 2,053
    NDG said:
    @ColtsFan thanks for link . . just got 5lbs.

    I have been cooking with floor temp just over 700 . . but with combination of 60% bread flour and 40% caputo 00 blue.  For first cook I will probably keep all the same but use super nuvola instead of 00.  I will know the difference as I have not switched up my process for a year or so.  Excited to see, I will post. 
    I'm looking forward to hearing how you like it.
    LBGE & SBGE.  Central Texas.  
  • ColtsFanColtsFan Posts: 3,411
    $17.95 for 5lbs? That stuff better perform oral for that price.
    buy 55lbs. A much better deal
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • billt01billt01 Posts: 951
    ColtsFan said:
    $17.95 for 5lbs? That stuff better perform oral for that price.
    buy 55lbs. A much better deal
    that's a lot of efinflour 
     "Don't listen to her, Bob.Remember: those who can, do; those who can't, teach."
                                                                                                     -Jane
                                                                                                     "Man and Superman"
    Have:
     XLBGE / LBGE / Stumps Baby XL / Couple of Stokers (Gen 1 and Gen 3), Blackstone 36

    Had:
    Lang 60D, Cookshack SM150, Stumps Stretch, Stumps Baby

    Fat Willies BBQ
    Ola, Ga

  • ColtsFanColtsFan Posts: 3,411
    billt01 said:
    ColtsFan said:
    $17.95 for 5lbs? That stuff better perform oral for that price.
    buy 55lbs. A much better deal
    that's a lot of efinflour 
    I freezes well. If you have the room, of course.
    XL BGE, 2-LG BGE, KJ Jr, 36" Blackstone, Ardore Pizza Oven
    Follow me on Instagram @ hoosier_egger
    Bloomington, IN - Hoo Hoo Hoo Hoosiers!
  • ScarletFireScarletFire Posts: 52
    ColtsFan said:
    $17.95 for 5lbs? That stuff better perform oral for that price.
    buy 55lbs. A much better deal
    I buy a 50lb bag of Kyrol High Gluten flour for $18 a bag, pick it up at a local bakery supply, lasts me about 6 months. I went down the Caputo wormhole a couple of years ago. For me, cooking on the egg and in the oven, Caputo was a lot of hype and didn't produce mouthgazm inducing pizza. Cold fermentation, high quality cheese and tomatoes made a bigger difference. I understand that a lot of people here really like it, and that's totally cool, just sharing this pizza nerd's experience.

  • NDGNDG Posts: 1,758
    ColtsFan said:
    $17.95 for 5lbs? That stuff better perform oral for that price.
    buy 55lbs. A much better deal
    I buy a 50lb bag of Kyrol High Gluten flour for $18 a bag, pick it up at a local bakery supply, lasts me about 6 months. I went down the Caputo wormhole a couple of years ago. For me, cooking on the egg and in the oven, Caputo was a lot of hype and didn't produce mouthgazm inducing pizza. Cold fermentation, high quality cheese and tomatoes made a bigger difference. I understand that a lot of people here really like it, and that's totally cool, just sharing this pizza nerd's experience.

    flour selection is sure fun to talk about, but wont change much until you have the important stuff dialed in. 

    In my eyes, the most important thing is to make a dough (hydration level, w/ sugar or skip? w/ oil or skip? etc) that will MATCH your heat (stone surface temp / baking environment for top browning) to get the rise/color you like.  

    Then you can start playing around with different flours, yeasts & SD cultures, slow rise, malts, etc to fine tune.

    its fun, but switching flours is not a shortcut. 
    Columbus, Ohio
  • ScarletFireScarletFire Posts: 52
    I can see the journey is as enjoyable for you as it has been for me. We get a good formula with consistent results and continue to tweek with each new batch. The real reward for me has been that my kids would rather have me make pizza than order out!
  • NDGNDG Posts: 1,758
    @ScarletFire for sure !!
    Columbus, Ohio
  • CPARKTXCPARKTX Posts: 2,053
    NDG said:
    @ScarletFire for sure !!
    I love seeing your helper there!
    LBGE & SBGE.  Central Texas.  
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