First Pizza with High Gluten Flour

TomM24

I did my first using King Arthur Sir Lancelot Flour. stuck with the AZRP recipe and kept in the frig for four days. Since I wanted to really taste the difference from the flour I used Boboli sauce which I have used a number of times and I like, and just whole milk mozarella and pulled pork. My wife had the camera at a girls night so sorry no pictures.

It was a great crust definately my best and I look forward to having the leftover for lunch. I think if you are used to using all purpose flour that is 11.7% protein the difference would be huge. I had beeen using King Arthur bread flour that I can get locally ,which is 12.7%. The Sir Lancelot is 14.2% and I had to mail order it.

BobS

When you make the dough are you using the autolyse technique to enhance gluten development?

TomM24

I had seen the Autolyse technique mentioned before but had to search to refresh my memory. If you mean am I resting the flour yeast and water mix for 20 minutes before kneading no, Randy's recipe doesn't call for it. So it is something new to try.

BobS

That is the one.

I would be interested to know if you could see a difference between bread flour and the high gluten flour, when using the autolyse technique.

I have been using the autolyse technique with a 3 to 1 mix of KA bread flour and semolina and it turns out really well. I am going to test it with straight bread flour next.