Pizza on the Big Green Egg

http://www.italianfoodforever.com/iff2008/index.php?option=com_content&view=article&id=3392:sanfeliceflour&catid=68:debsblog&Itemid=67
 
http://www.fornobravo.com/brick_oven_cooking/pizza_ingredients/flour.html

Thank you, Sir.

My pleasure.

Caputo is one brand. 00 flour is an Italian extremely fine grind. You will never find it in a supermarket. An Italian import specialty food market most likely would have it. In a pinch all-purpose unbleached is fine if not baking over 700F.

I heard about this products couple of days ago from my colleague. You are right that we can't find Italian products in super market. Their quality are just bang. So every homeowners still demanding it.

Mmmmm I love me some PIZZA!  I was making decent pies on my egg but then started trying to make VPN style pies using 00 flours and wasn't getting great results.  I finally threw in the towel on making pizzas on the egg and picked up a pizza oven.  After almost a year, I'm happy to say I really have it dialed in now!
 

 

 
The egg didn't appear to get enough convection across the top of the pizza when using 00 flour and I also wasn't getting very good "oven spring."
With my old Foccacia style pizzas, they would come out of the egg perfect but that was a different animal. 

Looks absolutely fabulous, ringguy.