Comments on: 00 flour pizza

By: dianna

dianna — Sun, 06 Nov 2011 18:04:39 +0000

I have found the 00 flour but have trouble converting the grams to cups and ounces? any suggestions

By: Patrick

Patrick — Wed, 12 Oct 2011 01:47:50 +0000

Thanks, Pete. I’ve been looking forward to making pizza at home for a while. However, I couldn’t find the “00″ flour anywhere. I was in NY this weekend and picked up a couple of bags at Kalustyan’s. Thanks for directing me letting me know where I could buy it. Looking forward to making pizza this weekend. Tell Emily the travel guy from Abt says hi.

By: Brenda

Brenda — Mon, 04 Apr 2011 16:58:00 +0000

Hey Pete I have to tell you it is so nice to have your website to refer back too and tis the coolest I’ve seen..I ran across your web over a year ago and book marked it and even passed it along to this guy in Montana @ a Tastes of Home show that I went to while visiting with my daughter and her family..I ask that guy sitting next to me if he liked to cook too and he said yes, I am a baker. Well of course that triggered me(granma) telling him bout “Pete Bakes”..He seemed genuinely interested and jotted down your addy I gave him..By the way my 14 yr old grandson is a baker too he was so excited to get to go to the Taste of Homes show too..He sure loves to cook and has since he was a lil guy..I’ve baked most of your recipes and they are excellent..Now am going to try your bagel recipe..Thank you so much for sharing your baking talent..Happy baking!!! Bke(granma) from Tx.

By: Becca

Becca — Tue, 21 Dec 2010 00:38:17 +0000

The pictures look fantastic
I was just wondering what the topping is for the 1st large picture, are they basil leaves with mozarella? Is there anything else on there at all?

By: JO

JO — Thu, 16 Sep 2010 14:46:31 +0000

I like how you don’t use capital letters

By: Maureen

Maureen — Mon, 06 Sep 2010 23:27:03 +0000

Your website is fabulous….I am passionate about baking and cooking too. Will try some of your recipes too. I can’t wait.

By: Pete's #1 fan.

Pete's #1 fan. — Fri, 11 Jun 2010 20:33:19 +0000

making this tonight.

By: Luke

Luke — Tue, 30 Mar 2010 02:08:50 +0000

Hi Pete, if you are ever looking for 00 flour in DC, check out Vace in Cleveland Park. I got a bag there last month, but have been too lazy to make pizza yet. They also have semolina flour, which is great for pasta.

By: penandra

penandra — Thu, 04 Mar 2010 18:09:05 +0000

Re: a hot oven for baking pizza, have you tried the cast iron fry pan technique? The Washington Post had an article about it in yesterday’s food section, but it was written up in the “serious eats” blog a few year’s ago, and it’s the technique I’ve been using since I read it there . . . except that instead of using my cast iron skillet, I use my cast iron griddle and don’t have to turn it upside down. Turn on the broiler, and heat it up the cast iron griddle (or fry pan) on the stove top while I’m forming and topping the pizza, put the griddle (or fry pan upside down) under the broiler (with nothing on it yet) for about 5 minutes, then slide the pizza onto the griddle or pan bottom, slide under broiler — pizza is ready in about 3 minutes! BTW, I use your white sauce recipe and LOVE it!

By: Laurie

Laurie — Sat, 13 Feb 2010 21:00:47 +0000

i have just learned about the 00 Flour and found it very difficult to find. King Arthur Brand makes an Italian flour that is suppose to be very similar (never have using the original it is hard for me to compare) The taste is awesome, but found the dough a little soft, rips easy, have to be very gentle when stretching. Today I am mixing bread flour with the KA to see if works better….