Tuesday, May 10, 2011

Sally's Apizza

The best pizza I ever had came from Sally's Apizza in New Haven, Connecticut. This is not wood-fired pizza, but rather, it's coal-fired.
Pizza "experts" always say to use high gluten flour for the pizza crust, but when I saw someone from Sally's interviewed, it became clear that they use a lower gluten flour because they said they could never "toss" their pizza dough because the dough would fall apart. They claimed that bakers who "toss" the dough, only do it as a publicity stunt, and you need a high gluten flour to "toss" or "spin" the dough.
What kind of flour do you use for pizza crusts?

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