It’s best to call ahead at 828 253 5455 to find out what we might have in stock and to pre-order as necessary. A good discussion about why all flours are not equal for pizza, gluten levels in flour, the 00 rating for the grind of the wheat can be found in this blog entry by Saveur magazine.
They use only the “heart” of the wheat in the Caputo flours which is a family owned and operated mill dating back to 1924.
Combine this superb flour with a Forno Bravo wood-fired oven and you have a pizza that can’t be duplicated in other ovens. Once the heat is absorbed into the mass a Forno Bravo oven provides reflected heat, convection and conductive heat to bake the perfect pizza in just 90 seconds! All three- the crust, cheese and the sauce is cooking at the same time. The live fire arcing over the interior dome browns the top of the pizza with a rich brown color and imparts a deep flavor. The Convection heat combined with the moisture in the oven helps steam and puff up the cornicione (the outer rim or crust) of the pizza, and with the intense floor heat direct heat extracts moisture from the dough of the pizza resulting in a unique crisp crust. This is hard to achieve in a conventional oven. That said, these flour choices will improve your pizza crust in any oven!
Wood-fired ovens combine all the best conditions! For a more detailed explanation of Forno Bravo’s oven operation and cooking benefits click here.
Come by The ARCH for your Caputo 00 flour today!