I currently have Arrowhead Mills organic all purpose flour.
Should I use that, or something with 13.5%? And if the latter, is there something in the 5lb. - 10lb. range you recommend?
Actually, not quite true: American AP flour has much less protein than Canadian flour:Thanks, this is reasonably easy to find, I think I've bought it before within the past few years.
I bought the King Arthur bread flour. Then when I got home, I realized I already had some. Haha.
I have instant yeast from a jar. So I guess 1 teaspoon is about 3.73 grams?Here is my go to recipe, use a good bread flour like King Arthur
Makes 4 skins about 400g for 14” pizzas
Notes: water 65 degrees
Power flour or bread flour,
Water and salt in first, then add flour and yeast. Add oil after shaggy then mix on speed 2 for 6 minutes. Cut and ball and oil right away and into storage bags. Refrigerate for 48 hours
According to the BRM site it's 12-14%. I couldn't find the info for Gold Medal, but it seems it is typically lower.I bought the King Arthur bread flour. Then when I got home, I realized I already had some. Haha.
How does one know how much protein % Gold Medal or Bob's Red Mill has, when it's not on the package?
This was something I started doing in recent attempts (the last time I made pizza was May 2020).pre-cook a thin pizza crust prior to topping for a crunchy cracker like crust
Make sure the sticks have been split first though. I was using the chop saw to cut round sticks and one rolled, binding the blade. It broke off the back guide on the saw and broke the cast motor housing. An Expensive bucket of wood chunks. I now clamp them in the workmate and cut them with the reciprocating saw.I would use a saw. Personally, I use a chop saw to cut splits of oak down into chunks and do a several month supply at a time. Alternately - a hand saw would work just fine.
Sorry for the late reply I have been busy moving etc. No don’t pre bake with that recipe, it’s more of a New York style. I prefer to cook at a lower temp like 600 for a more crisp crust , when I do 8-900 degrees it comes out a lot softer.
I too hung out there a lot , the recipe I posted was pretty much given to me by Tom who recently passed awayI'm a recovering pizzaholic. I started in on the obsession using my kitchen oven, bought a stone, then I made a steel plate, then I bought a Blackstone outdoor propane Neapolitan capable oven, then a stainless 2Stone propane Neapolitan oven. I started with thin cracker style and moved into Neapolitan. Pizzamaking.com was my hangout in those days. Still have the 2Stone and fire it up about once a year, usually to make some kids pizza.
Lots of different types of flour have passed thru our kitchen. The last type was for neo pizza and naturally was 00 Italian grind. I bought a few 55 lb (metric) bags of Caputo and some other brand. The higher gluten flours make for more substantial crumb, sometimes tough, if you cook it at moderate temps. Higher temps generally make more tender crumb (crust). I do neapolitan pizza with OO grind Italian flour around 11-12% gluten, about 63% hydration (by weight), simple dough with oil, salt, yeast, water, flour. No sugar for high temps. I cook at 825-850F. Takes about 80-100 seconds depending on the burner setting.
Some general tips/trends
- higher temps = more tender crust
- lower temps = more tough or hard crust
- higher gluten flours = more substantial crust
- lightly brush EVOO on the entire area to be topped, prior to topping and it will prevent soggy dough pizza from the wet sauce
- sugar in dough will burn more easily at high cooking temps
- pre-cook a thin pizza crust prior to topping for a crunchy cracker like crust
- a good premium flour tortilla, pre-cooked, makes a great cracker (flatbread) crust