Stella Culinary School

In this episode, we follow up last week's pizza podcast with your questions answered. First up from the Stella Culinary Archives, we answer Nina's audio questions about cooking pizza on a BBQ Grill. Then Chef Jacob responds in turn to the following questions and comments. Neapolitan Pizza Cathy in Arizona asks about Grinding Her Own Wheat for Neapolitan Pizzas Thanks for all the great info.  I know that you recommend refined 00 flour for pizza dough.  Do you think Sonoran white wheat whole flour ground extra fine would be at all suitable and work ok in the high temperatures in the 700s or so?  I love baking Sonoran white wheat sourdough bread in my kitchen oven and we are going to purchase a Uuni Pro and I'm looking forward to trying breads and pizzas at the higher temps.  I have an All Grain Mill and it makes a pretty fine pastry flour. I plan to purchase some OO flour and do a test against my own home ground Sonoran white wheat flour in  pizza crusts.  Please let me know your thoughts. Thanks much Michael C