Pizza From the Grain Up

This article is about a pizza place in North Carolina that controls all aspects of their pizza. They use local farmers to grow the corn and wheat they use for flour.

“All Souls’ custom stone mill, designed by the baker Fulton Forde, shears the bran off into large pieces that can be sifted easily and rubs the germ oil into the starch; in most flours, oils are removed to increase shelf life. The resulting flour has a texture that’s almost creamy. Mr. Bauer calls it the flour equivalent of a well-marbled steak.”

13 thoughts on “Pizza From the Grain Up”

  1. Awesome blog! Do you have any tips for aspiring writers?

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    Would you recommend starting with a free platform like WordPress or go for a paid
    option? There are so many options out there that I’m totally overwhelmed ..
    Any tips? Many thanks!

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