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Pizza experiment

AZRPAZRP Posts: 10,116
edited 12:00AM in EggHead Forum
Every Friday is pizza day at the AZRP ranch. For the last five or six weeks I have been using hi-gluten flour for the crusts. I have settled in on a cold rise in the fridge for four days and have enjoyed the product. Unfortunately the hi-gluten flour is expensive so this week I tried bread flour with about 20% semolina, nothing else was changed procedurally. After sampling last night we have come to the conclusion that hi-gluten flour is worth every penny. Here is last nights pies. -RP



  • BeliBeli Posts: 10,751

    Couldn't be better..........what's your favourite of the three....Ingredients??
  • egretegret Posts: 4,107
    Randy, did you use that Sir Lancelot??
  • Nice pies Randy.

  • AZRPAZRP Posts: 10,116
    Sausage and pepperoni. -RP
  • AZRPAZRP Posts: 10,116
    Yes. -RP
  • BeerBQBeerBQ Posts: 117
    Thanks for posting this information RP. Pies look good!
  • reelgemreelgem Posts: 4,256
    Those look fantastic Randy. Did you do any tossing? :)
    Those pictures were great. Please post again for everyone to see.
    I do need to get some help with pizza dough. I really struggle working with it. I like a really thin crust and I find that hard to achieve.
    I hope all is well. Kim posted yesterday that she spent most of the day in the ER. Please let me know.
  • the pizzas look great and I am sure they taste just as great
  • ibandaibanda Posts: 549
    I have been following your posts and will order some High Gluten flour today to try out. Bought a pizza peel and a pizza slicer this week and will try to cook my first pies from scratch this weekend!
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • RoudyRoudy Posts: 431
    Wow - I'm suddenly craving a beer. ;) Nice lookin' pies.
  • One source for Sir Lancelot flour is Dutch Valley Bulk Foods. I think I paid about 25.50 for 50 pounds. Came UPS and shipping charges were reasonable. Much cheaper in the long run but it takes a while to use up 50 pounds of flour.
  • FidelFidel Posts: 10,172
    I couldn't agree more.

    A good substitute is to use bread flour and vital wheat gluten - it only takes Tbsp or so to make up the difference.
  • usc1321usc1321 Posts: 627
    Looks great Randy! ;) B)
  • egger66egger66 Posts: 385
    Where can I get KA flour. The local Publix(or any other store) doesnt carry it?
  • BacchusBacchus Posts: 6,019
    Looks great Randy, and just the right amount of toppings. I had gotten in the habit of overloading but now mine look similar to yours. IMHO, it's all about the crust, the toppings are the dressing.
  • HungryManHungryMan Posts: 3,470
    Hi gluten is all I use. I just buy 25 or 30 lbs at a time and it is much cheaper than mail ordering from KA in small bags.
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