Pizza Today - September 2021 - 22

dark flour are beef bacon, burrata, truffles
and truffle oil, Gruyere cheese, Brie, apples,
walnuts, Gorgonzola and (staying in that
French lane) duck prosciutto and Foie
Gras after the oven!
Spelt: This ancient variety of wheat has
been grown as far back as ancient Egypt.
In 750 BC, it became the dominant wheat
species in Germany and Switzerland.
These days, the hard bran shell is perfect
for warding off insects and mold which
leads to less human spraying. I get mine
grown organically by local Amish, who
sell it to a local mill in town at 13-percent
protein. This grain flour is a little bit nuttier
and sweeter than conventional white
wheats and absorbs more hydration. For
the pizza maker, I recommend a finer grind
because of the sharp outer bran that can
cut through the alveoli, or gas-filled lungs,
when they are proofed and filled with
delicious gasses. I also recommend mixing
with white spelt or a higher gluten Manitoba
wheat for conventional pizza cooking
temperatures (around 500 F.)
Durum Wheat or Semolina: This Italian
ONLINE
favorite is mine also. In Italy, and especially
in Puglia, the Appulo, Ofanto, Creso and
other varieties are grown like the Russello
grown in Sicily. This wheat grain produces
sweet bread with a cakelike crumb and
crisp crust. In this country, fine Semolina
is usually labeled " Extra Fancy, " whereas
coarser durum is called " No 1. " Some
beautiful pizzas can be achieved under
high heat using an acidi madre or natural
starter, but I also use it with a direct method
with dry yeast and biga. I especially love
making Foccacia Barese, mixing it with
local mashed Corolla potatoes as it finishes
like a savory cake adorned with summer
tomatoes and extra virgin olive oil.
Other contenders for fabulous pizza
crusts are Kamut, Buckwheat, Turkey Red,
Emmer, Teff, Farro, Sorghum and amaranth
as well as others. n
JOHN GUTEKANST owns Avalanche Pizza
in Athens, Ohio.
ANCIENT GRAIN
SOURDOUGH
TELLEGIO AND BOSC
PEAR PIZZA RECIPE
AVAILABLE AT
PIZZATODAY.COM
Go to PizzaToday.com/recipes/
to learn how to make the
Ancient Grain Sourdough Tellegio
and Bosc Pear Pizza from
scratch. John Gutekanst walks
you through the starter process,
leavening, fermentation, mixing
and step-by-step instructions
on how to make the Taleggio and
Bosc Pear Pizza.
22 / PIZZATODAY.COM / SEPTEMBER 2021

http://www.PIZZATODAY.COM http://www.PizzaToday.com/recipes http://www.mfgtray.com http://www.PIZZATODAY.COM

Pizza Today - September 2021

Table of Contents for the Digital Edition of Pizza Today - September 2021

Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
Tony's Trending Recipe
Knead to Know
Destinations
Sustainability Pays
Heat Preferences
Clean Ice
Cheese Pairings
Desserts that Sell
Booze-free Beverages
Tortellini
On the Road: Catcha-Fire Pizza, Cincinnati, OH
Tipping Trends
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - September 2021 - CT1
Pizza Today - September 2021 - CT2
Pizza Today - September 2021 - Cover1
Pizza Today - September 2021 - Cover2
Pizza Today - September 2021 - Commentary
Pizza Today - September 2021 - 4
Pizza Today - September 2021 - 5
Pizza Today - September 2021 - 6
Pizza Today - September 2021 - 7
Pizza Today - September 2021 - Digital
Pizza Today - September 2021 - 9
Pizza Today - September 2021 - Conversation
Pizza Today - September 2021 - 11
Pizza Today - September 2021 - Mike's Monthly Tip
Pizza Today - September 2021 - 13
Pizza Today - September 2021 - Man on the Street
Pizza Today - September 2021 - 15
Pizza Today - September 2021 - Building Blocks
Pizza Today - September 2021 - 17
Pizza Today - September 2021 - Tony's Trending Recipe
Pizza Today - September 2021 - 19
Pizza Today - September 2021 - Knead to Know
Pizza Today - September 2021 - 21
Pizza Today - September 2021 - 22
Pizza Today - September 2021 - 23
Pizza Today - September 2021 - Destinations
Pizza Today - September 2021 - 25
Pizza Today - September 2021 - Sustainability Pays
Pizza Today - September 2021 - 27
Pizza Today - September 2021 - 28
Pizza Today - September 2021 - 29
Pizza Today - September 2021 - Heat Preferences
Pizza Today - September 2021 - 31
Pizza Today - September 2021 - 32
Pizza Today - September 2021 - 33
Pizza Today - September 2021 - Clean Ice
Pizza Today - September 2021 - 35
Pizza Today - September 2021 - 36
Pizza Today - September 2021 - 37
Pizza Today - September 2021 - 38
Pizza Today - September 2021 - 39
Pizza Today - September 2021 - Cheese Pairings
Pizza Today - September 2021 - 41
Pizza Today - September 2021 - 42
Pizza Today - September 2021 - 43
Pizza Today - September 2021 - Desserts that Sell
Pizza Today - September 2021 - 45
Pizza Today - September 2021 - Booze-free Beverages
Pizza Today - September 2021 - 47
Pizza Today - September 2021 - 48
Pizza Today - September 2021 - 49
Pizza Today - September 2021 - Tortellini
Pizza Today - September 2021 - 050A
Pizza Today - September 2021 - 050B
Pizza Today - September 2021 - 51
Pizza Today - September 2021 - 52
Pizza Today - September 2021 - 53
Pizza Today - September 2021 - On the Road: Catcha-Fire Pizza, Cincinnati, OH
Pizza Today - September 2021 - 55
Pizza Today - September 2021 - 56
Pizza Today - September 2021 - 57
Pizza Today - September 2021 - 58
Pizza Today - September 2021 - 59
Pizza Today - September 2021 - Tipping Trends
Pizza Today - September 2021 - 61
Pizza Today - September 2021 - 62
Pizza Today - September 2021 - 63
Pizza Today - September 2021 - Product Showcase
Pizza Today - September 2021 - 65
Pizza Today - September 2021 - Pizza Today Yellow Pages
Pizza Today - September 2021 - 67
Pizza Today - September 2021 - 68
Pizza Today - September 2021 - 69
Pizza Today - September 2021 - 70
Pizza Today - September 2021 - 71
Pizza Today - September 2021 - The Marketplace
Pizza Today - September 2021 - 73
Pizza Today - September 2021 - 74
Pizza Today - September 2021 - 75
Pizza Today - September 2021 - 76
Pizza Today - September 2021 - 77
Pizza Today - September 2021 - 78
Pizza Today - September 2021 - 79
Pizza Today - September 2021 - 80
Pizza Today - September 2021 - 81
Pizza Today - September 2021 - Expo Spotlight
Pizza Today - September 2021 - Cover3
Pizza Today - September 2021 - Cover4
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