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Pizza Dough?

rcplanefanrcplanefan Posts: 17
edited 3:09AM in EggHead Forum
OK, where are you guys and gals buying "high gluten" flour for making pizza dough? Is that something you can find in a local grocery store? Thinking of trying pizza this weekend for the first time.
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Comments

  • vidalia1vidalia1 Posts: 7,091
    Grocery stores, Restaurant Depot, Whole Foods, internet, Fresh Markt...many places to find hi gluten...but plain ol' flour works well also.. :)
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  • GriffinGriffin Posts: 6,926
    I use regular flour and follow the Nakid Whiz recipe.

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  • rcplanefanrcplanefan Posts: 17
    OK, I'll try the Whiz's recipe. Also glad to hear that "regular" flour works well. I have lots of that. But I'll still check the local stores for the high gluten kind.

    Thanks!
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  • AZRPAZRP Posts: 10,116
    The high gluten flour gives you a chewier crust but it's not necessary. I get it at Restaurant Depot. -RP
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  • PattyOPattyO Posts: 882
    I get Caputo Tipo 00. High gluten but very soft. Great baker's window. Get it at a local pizzaria or Italian specialty store. www.pennmac.com ships, from Pittsburgh.
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  • uglydoguglydog Posts: 256
    I use King Arthur Bread Flour; recently for pizza I used half KA Bread Flour and half Animo Caputo Tipo 00 flour. Both are high gluten flours. Hope it turns out good. My personal experience is my pizza making skills improve with experience, therefore I have to make a lot of pizza to see much improvement.

    Uglydog
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  • rcplanefanrcplanefan Posts: 17
    Just picked up some King Arthur's Bread Flour. We'll see how it goes. Not sure what else is going on the pies yet, but I figure the family will like just about whatever I make. Thanks again for the help. I'll try to post results.
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  • Dimple's MomDimple's Mom Posts: 1,740
    Any bread flour will work. But all purpose will work too. I currently have 2 different recipes rising on the counter to experiment with.

    I am currently using part bread flour and part 00 flour. 00 flour is a softer high gluten flour. The reason I don't use 100% 00 is that it doesn't really brown up the same way the regular flour does and the pale crust isn't as attractive, imo. I like the charred bits you see on pizza crusts. Also, with the 00, you really need to eat the pizza right away. As the pizza sits, it gets much softer and chewier. Not that homemade pizza ever really has the chance to sit around too long!
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  • fasteddiemfasteddiem Posts: 212
    I'm with PattyO..."00"is the best for great pizza dough!
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  • HungryManHungryMan Posts: 3,470
    When I use high gluten, I don't use it until the next day.
    This is the Caputo 00 Flour. This pizza was cooked at 700 for about 3 minutes.
    IMG_0155.jpg
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