Do you want to know the secret to selecting the perfect flour for your pizza?

In this episode, I meet with Nicky Giusto of Central Milling to talk about the ins and outs of choosing the right flour for you. We start by talking about the differences between organic and non-organic flour, including costs, taste, and why pizzerias choose to go organic (or not).

Highlights:

• Central Milling has a long history of prioritizing organic farming practices. Nicky Giusto explains the challenges and dedication required for organic wheat production.

• He emphasizes the environmental benefits of organic farming, such as improved soil health and reduced chemical use.

• Nicky recommends that bakers pay attention to hydration levels and dough temperature to achieve amazing results.

• Bakers should consider their overall business goals and the preferences of their customers when deciding whether to use organic flour.

• He encourages bakers to be open to experimentation and exploration. Trying different flours, techniques, and ingredients can lead to unexpected results.

Check out Central Milling here:

https://centralmilling.com/

Follow Central Milling here:

https://www.youtube.com/@centralmilling2547

https://www.instagram.com/centralmilling/

Thank you to our show sponsors:

Corto Olive Oil:

https://shareasale.com/r.cfm?b=1808352&u=2800064&m=112748&urllink=&afftrack=

Ooni Pizza:

http://ooni.com/?sscid=51k7_g9gpn&utm_medium=shareasale&utm_source=2800064&utm_campaign=1232202

Bacio Cheese:

https://www.baciocheese.com/?utm_source=Influencer&utm_medium=Podcast_Social_Web&utm_campaign=Whats_Good_Dough&utm_content=Bacio

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email me: eidref@whatsgooddough.com

Topics:

Organic Flour

Central MillingPizza FlourFlour