It’s been a while since my last post, and in the period of radio silence a lot has happened! We bought a small house with a gas oven, I found a new and exciting job, and perhaps most exciting of all, we traveled to San Francisco and had some world-class pizza. Also while in San Francisco, we had a chance to visit with your good friend and mine, Nick from Central Milling. Not only did I buy 100lb of their new ’00′ Normal Pizza Flour, but I also have in my possession 20lb of their newest experimental pizza flour “Pizza Germania.” Between new ovens, reports and reviews from Pizzeria Delfina and Tony’s Pizza Napoletana, and results photos from my experiments with the new Pizza Germania flour, you can expect this blog to roar back to life in the coming weeks.
I’m Back! New Flours from Central Milling, SF Pizza and More
By Ryan Sanders
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This entry was written by Ryan Sanders, posted on May 31, 2011 at 3:33 pm, filed under Tips & Info and tagged central milling, exciting, flour, new, pizza, Ryan Sanders, Tony Gemignani, tony's pizza napoletana, unique. Bookmark the permalink. Follow any comments here with the RSS feed for this post. Post a comment or leave a trackback: Trackback URL.