See people? I get on here and blab blab blab about how great Central Milling flours are, even post pics and recipes using the new Germania Pizza Flour blend, and ta-da! Peter Reinhart picks up a sack for himself and loves it! I’ll let you know just as soon as Peter calls to thank me for the incredible tip off. Until then, maybe take a peek at his blog and his experiences/recipes with Central Milling flours.
Here’s what Peter is doing with his bag of Central Milling Germania pizza flour:
The Pizza Quest Challenge Dough (makes five 8 ounce/227 g dough balls)
For best results, this dough should be made at least one day in advance–it will also hold in the refrigerator for up to 3 days with good results. Any longer than 3 days and the dough will weaken (start to break down), though it can last for months if shaped into dough balls and frozen in small freezer zip bags.
22 ounces (624 grams) Germania flour or a blend of 20 oz./567 g of your favorite bread or Double Zero flour and 2 oz./56 g of pumpernickel or coarse rye flour or rye meal). If you don’t have a scale, this will be approx. 4 3/4 cups of flour.
0.5 oz/56 g. salt (a scant 2 teaspoons or 2 1/2 teaspoons if using coarse kosher or coarse sea salt)
1 oz./28 g crystal beer malt (light or dark–I use amber) or 1 1/2 tablespoons barley malt syrup
0.11 oz/3 g instant yeast (1 teaspoon) OR, 1 1/4 teaspoons dry active yeast dissolved in 4 ounces of the water for about 3 to 5 minutes
16 oz/452 g water, room temp. (if using Caputo or another Italian Double Zero, reduce the water to 14 oz/399 g)
And just in case you’re not sure who Peter Reinhart is, check out this link – it should explain everything: http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Dstripbooks&field-keywords=peter+reinhart&x=0&y=0