using pizza flour? [General]
2010 Aug 24
i recently had a homemade pizza made from this flour and it was great, very thin and crispy, a much different texture than all purpose (which i normally use). the person who made it just replaced the pizza flour for all purpose, but i am wondering if that is correct. i also usually measure by weight and the recipe they gave me was by cups. i'd like a traditional dough recipe, by weight to try out the flour.
mybluestar, i'd love to try your cook's illustrated dough recipe too!
this is what i found on the difference between italian and american flours.
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The Italians and Americans use different terms to describe their flours, which can cause some confusion. While the American baker is accustomed to seeing gluten % on the flour package, the Italian producers often don't publish gluten, but rather use Tipo 0 and Tipo 00 to describe how finely the flour is milled. Tipo 00, which is more fine, can be used to make different types of bread, cookies and pastries -- as well as pizza. In fact, the glutting % in Tipo 00 flour ranges from 6% -12%, and it can be used for everything form biscotti, to ciabatta, to pugliese to pizza.
One misunderstanding is that Tipo 00 is pizza flour -- which is not right. If you are looking for Italian Tipo 00 flour for pizza, make sure you find Tipo 00 pizza flour, not pastry flour, which can be very light light and have gluten as low as 5%-7%.
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i also found this link:
www.practicallyedible.com
mybluestar, i'd love to try your cook's illustrated dough recipe too!
this is what i found on the difference between italian and american flours.
>>
The Italians and Americans use different terms to describe their flours, which can cause some confusion. While the American baker is accustomed to seeing gluten % on the flour package, the Italian producers often don't publish gluten, but rather use Tipo 0 and Tipo 00 to describe how finely the flour is milled. Tipo 00, which is more fine, can be used to make different types of bread, cookies and pastries -- as well as pizza. In fact, the glutting % in Tipo 00 flour ranges from 6% -12%, and it can be used for everything form biscotti, to ciabatta, to pugliese to pizza.
One misunderstanding is that Tipo 00 is pizza flour -- which is not right. If you are looking for Italian Tipo 00 flour for pizza, make sure you find Tipo 00 pizza flour, not pastry flour, which can be very light light and have gluten as low as 5%-7%.
>>
i also found this link:
www.practicallyedible.com
2013 Jan 12
I use the tipo 00 flour all the time for pizza dough. My recipe however is from Jamie Oliver's "Jamie at home". The recipe I make is enough for 8 large very thin crust pizzas. I'll make a batch of dough and divide it up so that the dough (unrisen) that is not used that night goes in the freezer for the month's source. It is very tasty. Our family (4 healthy appetites) usually has homemade pizza on Friday nights and so this lasts for 4 weeks. I take it out of the freezer and place it in the fridge the night before so it gets a slow rise in the fridge by the afternoon of the pizza dinner.
Nicastro's on Merivale carries 5 kg bags and will last a while. The recipe I use takes 7 cups of flour at a time (wish the recipe was by weight, but it works very well). I've found that the flour is very fine compared to regular Canadian milling. The 5 kg bag likely makes about 24 to 32 pizzas.
Nicastro's on Merivale carries 5 kg bags and will last a while. The recipe I use takes 7 cups of flour at a time (wish the recipe was by weight, but it works very well). I've found that the flour is very fine compared to regular Canadian milling. The 5 kg bag likely makes about 24 to 32 pizzas.
2013 Jan 14
I really encourage anyone interested in pizza to check out Peter Reinhart's site:
www.fornobravo.com/pizzaquest/
I have taken a pizza making course from him at King Arthur Flour in Vermont. Fantastic information, recipes etc. Check it out!
www.fornobravo.com/pizzaquest/
I have taken a pizza making course from him at King Arthur Flour in Vermont. Fantastic information, recipes etc. Check it out!
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