April 17, 2011 - 5:55am
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?
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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.
Chet
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#)
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.