Finding The Right Flour For Your Pizza with Nicky Giusto of Central Milling

[@Jreed-w2x]

I own a pizzeria in Akron Ohio. Rubber city pizza is it's own style. Come try our style of pizza

[@whatsgooddough]

Thanks. Curious, do you watch my other content and if so, do you like the sitdown conversations more or equally the same than the ones where we are inside the pizzeria watching them make pizza.

[@nicholaslesage6896]

I love all the content you're posting. This channel is a goldmine. Please keep posting all these types of videos. There's plenty of channels for home cooks/pizza makers on youtube. This channel along with "smart pizza marketing" and "Alex Koons Pizza" are their own new niche. Some of my favorite are the pizza consultant videos with Al the Pizza Buddha.

[@shawnkay5462]

we like it all bro keep doing your thing.

[@nicholaslesage6896]

I also heard Al the Pizza Buddha mention the IBIE (international baking industry expo?) on another podcast. Nicky said it's the biggest in the western hemisphere and makes the las vegas pizza expo look small. Now I HAVE to know about the even bigger baking expo's in the eastern hemisphere.

[@Jreed-w2x]

I like both. Great info

[@cjaquilino]

Great conversation. Very informative.

[@Doughlevain]

Very knowledgeable great interview, sit downs are great but it’s plus when they can do a show n tell

[@hatz11]

I never knew bromated flour was so bad, gonna need to make some changes ASAP

[@whatsgooddough]

Good to hear. It’s the Og ny pizza way. Not necessarily the best way.

[@chris27289]

No one sells CM where I live. I've ordered some flour from them directly and had great results but shipping costs rules it out for my business.

[@whatsgooddough]

Welp, Nicky wants you to know you can make amazing pizza with any flour. But if you go to the pizza expo, talk to the team and see what they can do.

[@chris27289]

@@whatsgooddough I talked to them back in March at Pizza Expo. I ordered the Tony G flour then I ordered the Organic 00 Reinforced. I was getting some amazing dough from a 6 day cold ferment.

[@georgepagakis9854]

GMO is the biggest problem that few talk about. All flour in EU has to be no GMO as its LAW so that is a good start. I don't trust Canadian or American flours because there are no laws on GMO.

[@alexaguillon7904]

I might be off but I’m assuming the majority of your viewers/listeners are home cooks. Process related podcasts like this are it. As a home cook, I’m not really interested in what a pizza consultant has to say or about opening up a business. I’m just tryna make fire pizza at the crib.