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Started By
Message
OO flour available anywhere locally?
Posted on 1/18/23 at 11:44 pm
Posted on 1/18/23 at 11:44 pm
Wanting to try to make my own pizza dough. Heard this was pretty good. Any stores around BR carry it or should I just order off Amazon?
5
Posted on 1/18/23 at 11:55 pm to GravelLotinCanada
Calandro’s and now Walmart on college usually have it. In a red bag.
This post was edited on 1/18/23 at 11:57 pm
Posted on 1/19/23 at 12:01 am to ChEgrad
That’s the good stuff. Rouses usually has as well
Posted on 1/19/23 at 7:01 am to GravelLotinCanada
You don't need OO to make pizza dough.
Posted on 1/19/23 at 7:30 am to Trout Bandit
You don't but it doesn't hurt to use 00.
OP, be sure to sift first.
OP, be sure to sift first.
Posted on 1/19/23 at 7:52 am to Trout Bandit
and what type of flour most duplicates 00
Posted on 1/19/23 at 7:53 am to GravelLotinCanada
Albertsons carries it as well.
Posted on 1/19/23 at 7:54 am to GravelLotinCanada
What temp will you be cooking your pizza?
Posted on 1/19/23 at 9:32 am to wickowick
I try to cook it at 600-650. In a kamadoe Joe fwiw.
Posted on 1/19/23 at 3:43 pm to GravelLotinCanada
Check the King Arthur website. They sell it in 2-3lb bags at most stores up here:
LINK
LINK
This post was edited on 1/19/23 at 3:45 pm
Posted on 1/19/23 at 8:21 pm to KosmoCramer
the king arthur is not italian 00 flour
from the website
"Our ‘00’ Pizza Flour makes it possible to bake this authentic Italian delicacy from your own home oven with the perfect blend of 100% American-grown wheat, milled to exacting ‘00’ standards."
from the website
"Our ‘00’ Pizza Flour makes it possible to bake this authentic Italian delicacy from your own home oven with the perfect blend of 100% American-grown wheat, milled to exacting ‘00’ standards."
This post was edited on 1/19/23 at 8:32 pm
Posted on 1/19/23 at 9:35 pm to pete injuneer
I cooked some on my Kamado over the weekend. First one came out good at 600 degrees for about two minutes like the videos recommended. The rest seemed to burn. Was it the flour I put on the bottom so they wouldn’t stick?
Also how much kneading do you need to do? Why can’t you just roll it out with a roller?
Also how much kneading do you need to do? Why can’t you just roll it out with a roller?
Posted on 1/19/23 at 9:50 pm to lsuwins3
tell me about your dough
if you made it
how much sugar is in your dough?
if you made it
how much sugar is in your dough?
This post was edited on 1/19/23 at 9:53 pm
Posted on 1/19/23 at 10:37 pm to pete injuneer
quote:
the king arthur is not italian 00 flour
from the website
"Our ‘00’ Pizza Flour makes it possible to bake this authentic Italian delicacy from your own home oven with the perfect blend of 100% American-grown wheat, milled to exacting ‘00’ standards."
00 floue refers to the grind. Yes, King Arthur doesn't use Italian wheat, but they do grind it finely like 00 flour.
I've used it (often). It makes a great pizza dough.
This post was edited on 1/19/23 at 10:53 pm
Posted on 1/20/23 at 5:55 am to KosmoCramer
KA is being a bit dishonest confusing consumers with a 00 label.
yes any bread flour will make good pizza regardless of the grind.
however try as they might american wheat can not duplicate the taste
extensibility and baking qualities of Italian wheat.
yes any bread flour will make good pizza regardless of the grind.
however try as they might american wheat can not duplicate the taste
extensibility and baking qualities of Italian wheat.
Posted on 1/20/23 at 12:22 pm to breadtiger
I used Trader Joe’s pretty good flavor.
Posted on 1/20/23 at 6:34 pm to breadtiger
quote:
KA is being a bit dishonest confusing consumers with a 00 label.
yes any bread flour will make good pizza regardless of the grind.
however try as they might american wheat can not duplicate the taste
extensibility and baking qualities of Italian wheat.
I understand the difference. And for those that bake a lot of bread and make a significant amount of pizza, there is a difference.
That said, the KA 00 makes a very nice pizza dough. I've used it many times.
Posted on 1/20/23 at 9:16 pm to lsuwins3
quote:
The rest seemed to burn. Was it the flour I put on the bottom so they wouldn’t stick?
Brush your stone or whatever you use after each pizza
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