This International Flatbreads post started with my interest in exploring 00 flour. The recipe I chose to work with was for a pizza dough from Roberta’s restaurant in New York. The recipe came from the New York Times.

I suggest you get a cup of coffee, tea or whatever you drink, find a comfy chair and get ready to read this rather lengthy blog.

Pizza my way is something I really love to make. It is simple and satisfying. But more than pizza I love flatbreads. The lack of a sauce allows the ingredients to come through with a power they can’t otherwise.

Anyway, back to the flour. The recipe calls for 00 flour, which has recently become the new darling of the flour world. So I went to my Italian grocer and bought a bag. I found the flour to be incredibly smooth and fine. I loved the feel and texture of it. Continue reading →