The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Pizza making

adamkopp's picture

Pizza making

What is the best flour for homemade pizza making (word fire and regular oven used).  I've used KA reqular and bread flour with a 24 fermenation.  Also trying Caputo 00.  ANy other flours to try.... Would like to try some fresh made flour from a grist mill - any near Philly / Balimore?


chetc's picture

 If you are going to mkae both thin & thick crust types of dough, recently I have been using a 12.8% flour, I get GM Full Strength in 50lb bags, but a bread floud shuld have the same specs, better for bread and king arthur bread flour will work good.



toyman's picture

Caputo 00 won't brown without high heat (higher than a conventional home oven can give)  I use caputo for my WFO, and AP, HG, and bread for my home oven.  I have a local college that re-opened their gristmill a few years ago, and I made some bread with their flower.  It was good, but I can't justify the cost. (approx $1#) 

asicign's picture

I've had very good success with King Arthur Sir Lancelot.  This flour has a higher protein percentage than KA bread flour.  These days, I buy it in 50lb bags.  It's too expensive to buy from the KA website.