Which flour?

EggHeadinFlorida

I want to make some home made pasta and pizza dough this weekend. Was at publix today looking at flour and I didn't see any "00" or "King Arthur's"

Based on what you see on the shelf, will any of these do the trick?

northGAcock

Order some 00 from Amazon. You will thank my later. 

Lit

I get the 20 lb bags so it's much cheaper per lb but if you just want to try it get this. https://www.amazon.com/Antimo-Caputo-Pizzeria-Flour-Repack/dp/B006XL9W7W/ref=sr_1_3_a_it?ie=UTF8&qid=1483496102&sr=8-3&keywords=Caputo+OO

EggHeadinFlorida

Aighhh, I forgot.. is the "00" good for the pasta or pizza?

Lit

The one I linked is for pizza. That 5 lb bag will make 11 decent sized pizzas. 

SciAggie

That King Arthur all purpose flour will work just fine. 

nolaegghead

King Arthur general purpose will do

Botch

00 is good for pizza; King Arthur and others make pasta-specific flours that include semolina.
However, standard AP flour works in either case, and is what I used for years.  @northGAcock is right though, if you have Prime, you could have either by Thursday, and let pizza dough rise in the frig 2 days, or pasta dough sit overnight (which really makes a difference for me) and be ready for the weekend.  
Pics!  

nolaegghead

All purpose works fine for pasta.  The semolina flour is good for pasta where you dry it for storage.

I really like the tipo 00 for pizza, but then again, depends on what kind of pizza you're making.  The high gluten is ideal for the chewy thin crust.  Classic American style dough is better made with the AP.

EggHeadinFlorida

Nola, I plan on making some thin crust pizza. I'll  try the 00 flour. Ordering right now. 

stlcharcoal

I get the 00 from the local Italian market.  King Arthur used to have a pizza seasoning you could add, which was always good.

Killit_and_Grillit

Look at all that flour. First world problems my friend. (And I would suggest using/making naan because my wife isn't a fan of pizza dough. Good luck. 

EggHeadinFlorida

6lbs 00 flour on the way. Will be here Thursday 

HeavyG

A lot of folks want to or think they have to use "00" all the time but this might help 'splain some differences: http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html

HofstraJet

I saw this on the Home Depot website the other day. 2# 00 flour for $10

http://www.homedepot.com/p/pizzacraft-2-lbs-Organic-OO-Pizza-Flour-PC0503/205528142

HeavyG

HofstraJet said:

I saw this on the Home Depot website the other day. 2# 00 flour for $10

http://www.homedepot.com/p/pizzacraft-2-lbs-Organic-OO-Pizza-Flour-PC0503/205528142

Amazon also sells it for the same price.

nolaegghead

HeavyG said:

A lot of folks want to or think they have to use "00" all the time but this might help 'splain some differences: http://slice.seriouseats.com/archives/2011/06/the-pizza-lab-on-flour-foams-and-dough.html

That link has some great info, thanks.

Gacraka

If you have a restaurant depot nearby they have some very good pizza flour.

HofstraJet

Gacraka said:

If you have a restaurant depot nearby they have some very good pizza flour.

The ones in South Florida sell Polselli Classica blue 00 - 25 kg for $25

http://www.polselli.it/prodotto/classica/?lang=en

Check out the technical data sheet. Some pretty detailed specs: http://www.polselli.it/download/334/?lang=en

Alveograph of Chopin?

Farinograph of Brabender? 

nolaegghead

HofstraJet said:

Gacraka said:

If you have a restaurant depot nearby they have some very good pizza flour.

The ones in South Florida sell Polselli Classica blue 00 - 25 kg for $25

http://www.polselli.it/prodotto/classica/?lang=en

Check out the technical data sheet. Some pretty detailed specs: http://www.polselli.it/download/334/?lang=en

Alveograph of Chopin?

Farinograph of Brabender? 

Awesome.  I'm going to look for this from my local RD.  Will probably have to get some friends to buy in....don't want to have to store 55 pounds of flour.

buzd504

I'm good for half a pound.

nolaegghead

buzd504 said:

I'm good for half a pound.

You might be thinking this is the Peruvian Marching Powder forum.  It is not.  It is the Big Green Egg forum.

I just realized I forgot about the homebrewers meeting.  Again. 

buzd504

There was an email.  It's tomorrow.

nolaegghead

Oh, in that case, I may attend.