Marriage's Bella Pizza Flour

[hedgemonkey]

Anyone tried this flour for Neopolitan Style WFO pizzas? I see that Costco supply it at a reasonable price and it has the advantage to me of being British milled.

[adm]

I am just looking at the same thing.....for some reason, you can buy it as Costco, but not online from Marriges themselves....

I need to get a Costco account....

[adm]

Just found out....you don't need a Costco account to order online. But you do pay a 5% non-member fee.

However - free delivery and a good price makes that a non issue. So that's some of their Bella pizza flour ordered. Will let you know how I get on with it....

[spinal]

Costco online is pretty good - I ordered my easter ham from them and couldn't fault them.

Not sure how they reconcile member numbers though - I had my order delivered to my mother's house... so not the address registered with Costco, and had no issues there...

My Costco card has 11 numbers, starting with 9911... Not that I would ever advocate entering 11 random numbers...

[adm]

So....a bit of a bump on this thread as I bought a sack of this flour after my Caputo ran out and I thought others might be interested in my experience with it.

Still not having a WFO, I have been cooking pizza in my electric Efeuno P134H oven as the weather hasn't been great for using the charcoal pizza oven.

My thoughts.....this is not a flour for true Neapolitan pizza like Caputo 00. It has a higher gluten content, but doesn't specify what that is, and Marriage's haven't responded to my request for a specification. The higher gluten makes for a more "bread like" crust than Caputo.

Having said that, this flour DOES make very good pizza - although I would say it is more suited to New York style pizza. So a longer cooking time at a slightly lower temperature. I have been having good success at around 400C for 3 minutes.

This flour makes a tasty crust - even with Instant Yeast rather than sourdough and it's pretty easy to work (i.e. spin on your hands), compared to the more fragile Caputo doughs.

I have been making NY style dough with the following recipe:
Flour 100%
Water 60-63%
Salt 1.75%
Instant Yeast 0.3%
Oil 2%

Then leaving the dough balls to do a cold proof for up to 3 days.

Here's a few recent ones:

Cuban Reuben - Swiss & Buffalo Mozz, Pastrami, Saurkraut, Jalapeños


Crispy Duck, Hoisin Sauce, Buffalo Mozz, Spring Onions


Spicy Schiaciatta salami, jalapeños, red onion and buffalo mozz



All in all, I would recommend it!

[rockrocky]

Great results and photo's adm.
Great oven looking at the results and thanks for the recipe.

[dunnes2002]

ADMM i like the look of that crispy duck pizza, as im lazy i may but a kit from Sainsbury's (on offer i believe) and use that to save time.
Can't wait to tast it. How was it with the added mozzerella? Not a standard ingredient with crispy duck!!

[adm]

Dec 11, 2013 12:26:16 GMT dunnes2002 said:

ADMM i like the look of that crispy duck pizza, as im lazy i may but a kit from Sainsbury's (on offer i believe) and use that to save time.
Can't wait to tast it. How was it with the added mozzerella? Not a standard ingredient with crispy duck!!

Great with extra Mozz!

And a kit is the way to go - just cook the duck a bit less than the instructions say so it's good and soft and then does the final crisping in the oven...

[rockrocky]

Costco do a suckling pig which I'm thinking of doing over Christmas.

Any recipes for suckling pig?

[tonyb]

I've cooked suckling pig in the wfo a couple of times. Very simple roasting, season with salt and pepper and roast, both have been very successful. The internet suggests 3-4 hours but I found mine took about 2 hours which when you see a suckling pig in the flesh you realise that the thickest part (the rump/legs are only about 75mm thick, I also think the large thermal mass made a difference. I roasted them with a small fire in the wfo rather than just retained heat, but depending on the size of your oven you might have to watch that the skin nearest the flame doesn't burn. Retained heat should work well provided you aren't opening the wfo door every few minutes to check progress.

The other alternative which I might try next time is a porchetta, which is a stuffed boned and rolled suckling pig which should take a little longer to cook.

[rockrocky]

Thanks Tony.

[cannyfradock]

Hedgemonkey

.....what an interesting thread you have created. I very rarely buy on-line but maybe shall order some Marriage's bella pizza flour. I visited Waitrose a while ago hoping they would have a good selection of flour's, but they only sold their own (The Waitrose farm Leckford estate)...which happened to be the best strong white I've used so far.

I also nearly missed the cracking pizza photo's from ADM. That guy really knows his stuff....

A suckling pig is something I'd love to attempt but I'll have to wait for the re-build on mine before I can do that.

Terry

[dunnes2002]

Dec 12, 2013 8:50:12 GMT adm said:

Dec 11, 2013 12:26:16 GMT dunnes2002 said:

ADMM i like the look of that crispy duck pizza, as im lazy i may but a kit from Sainsbury's (on offer i believe) and use that to save time.
Can't wait to tast it. How was it with the added mozzerella? Not a standard ingredient with crispy duck!!

Great with extra Mozz!

And a kit is the way to go - just cook the duck a bit less than the instructions say so it's good and soft and then does the final crisping in the oven...

used a sainsbury's kit at the weekend (£4.50 instead of £9) as it was fantastic, had to but some extra Hoi Sin sauce but everyone loved it, only managed to make 2 pizzas but they went very quickly.
Think this will become a staple in our house.

I also ran out of caputo this weekend so i may try the Marriage's bella pizza flour myself. Alot easier to get hold of aswell!! SAw some caputo on amazon for £23.50 from Nife is Life then noticed the £22.50 delivery charge!!!