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+--- Thread: Joining Gusso... (/showthread.php?tid=480)
RE: Joining Gusso... - Gusso - 04-01-2022
I use 00 flour. Those little kilo bags were expensive. I bought a 55# sack at US Foods for about $35.
RE: Joining Gusso... - Trub Lou - 04-01-2022
That's not too bad. I have just been using king Arthur bread flour, which has really high gluten, and should be comparable to full strength.
RE: Joining Gusso... - Augie91 - 04-01-2022
I use king arthur for my artisan bread. Post some pie pics Lou!!!
RE: Joining Gusso... - Mexas Joe - 04-02-2022
I'm using Gold Medal Bread flour for my bread maker, but that's just what Wally had in stock. IDK if there is better out there.
RE: Joining Gusso... - Trub Lou - 04-02-2022
Nothing wrong with Gold Medal. The King Arthur has slightly higher gluten content, but GM has always been solid.
RE: Joining Gusso... - Augie91 - 04-02-2022
I've used both and there's no difference in results that I can tell. The king arthur I got has less ingredients and is unbleached. I'm gonna have to look up what unbleached means for curiosity sake.
What does 00 mean Gusso, is that a brand or a variety?
RE: Joining Gusso... - Gusso - 04-03-2022
00 is finely ground.
RE: Joining Gusso... - Gusso - 05-12-2022
Hey Lou, how's the Ooni working out? I absolutely love mine.
RE: Joining Gusso... - Trub Lou - 05-12-2022
Still getting it dialed in. The gas works well. The wood has resulted in a fair bit of soot. Need to break it back out soon here.
RE: Joining Gusso... - Augie91 - 05-12-2022
Mmmmmm pizza.
Do you guys have one of those monster paddles to slide the pizza pies in and out of the oven with??