First time using '00' flour for pizza

ShesGotEggs · August 2015

Inspired by @stemc33 I made my first pizza using '00' flour ordered from Amazon. It turned out great, my husband said it was the best crust ever. Very crispy, almost cracker-like. Next time I will try letting it rise over 24 hours, to see if the flavor develops more. Thanks to all for the great tips!

Image: https://us.v-cdn.net/5017260/uploads/editor/gp/fmfpjjy6vhat.jpg

Image: https://us.v-cdn.net/5017260/uploads/editor/3o/afl0au6rpbox.jpg

TTC · August 2015

Looks great, you won't regret buying it as it is truly a different experience

XC242 · August 2015

Nicely done!

NPHuskerFL · August 2015

Never used OO what's the benefit over a high gluten APF?

TTC · August 2015

@NPHuskerFL, in my experience 00 flour is different in the way fresh caught redfish is different from store bought fish. It really is that different.

I make pizza all the time with dough I get from a pizzeria, or dough I get from Publix, or dough I make with high gluten APF. But none of them have the same flavor-texture-feel as 00 flour, and none of them make people swoon the way the 00 flour pizzas do.

HofstraJet · August 2015

Restaurant Depot now carries Polselli 00 Flour. It is certified by the Neopollitan board that certifies authentic ingredients. On sale this week. 25 kg for $25. Cheaper than Caputo.

http://www.polselli.it/prodotto/tipo-00-classica/?lang=en

Felt like powder when I was transferring it to smaller containers. Can't wait to use it.

If focused on Caputo, I saw it at Gordon Food Service.

NPHuskerFL · August 2015

@TTC Excellent analogy. Thanks

stemc33 · August 2015

Looks great.

I like the crispy crust and the stretchiness of the dough. Thanks for sharing

@NPHuskerFL, I have no idea what the difference is, but 00 flour is awesome. I like all pizza, but the 00 dough is fun to stretch. I feel as if I had high ceilings I could toss this stuff like a real pizza maker. How cool would be to do this

KiterTodd · August 2015

I love tossing dough!
Even though the flour flies all over my kitchen...

Still worth it.

RRP · August 2015

OK - I went to Amazon to add the 00 flour to my wish list and found more than one brand available there. Any recommendations?

HofstraJet · August 2015

RRP said:

OK - I went to Amazon to add the 00 flour to my wish list and found more than one brand available there. Any recommendations?

Caputo blue seems to be the standard that everyone uses from what I read on the pizza message boards. I got Polselli blue from RD - seems to be comparable.

RRP · August 2015

OFFICIAL DUMB Questions Time!
Can 00 flour be used to make thin crust? Can I merely substitute it in my regular thin crust recipe? OR does someone have a recipe to share?

fljoemon · August 2015

@RRP .. I use this recipe https://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf

DoofusOfTheDay · August 2015

RRP said:

OFFICIAL DUMB Questions Time!
Can 00 flour be used to make thin crust? Can I merely substitute it in my regular thin crust recipe? OR does someone have a recipe to share?

I've been doing the Roberta's recipe which calls for equal amounts of 00 flour and all purpose flour. It easily stretches to make it very thin crust if you want it that way - http://cooking.nytimes.com/recipes/1016230-robertas-pizza-dough

ShesGotEggs · August 2015

@RRP I bought the Pizzacraft brand which is what @stemc33 recommended. When I bought it, the 2lb bag was $10, now it's $18 so I'd be looking for something cheaper. http://amzn.com/B00DIC2WXU I used my regular recipe which is 2.5 cups flour, 1 T sugar, 1 packet yeast, 1 t. salt, and 1c. water + 3 T olive oil. Made a pretty thin crust.

northGAcock · August 2015

ShesGotEggs said:

I bought it, the 2lb bag was $10, now it's $18

I purchased a couple of bags of Pizzacraft ($6.50) recently from a Kitchen store that was going out of business. I wish I had purchased a few more now.

Ladeback69 · August 2015

TTC said:

@NPHuskerFL, in my experience 00 flour is different in the way fresh caught redfish is different from store bought fish. It really is that different.
I make pizza all the time with dough I get from a pizzeria, or dough I get from Publix, or dough I make with high gluten APF. But none of them have the same flavor-texture-feel as 00 flour, and none of them make people swoon the way the 00 flour pizzas do.

I agree. I have used both 00, APF mixed with a little 00 and Trader Joe's crust. The 00 pizza flour wins every time. It is crisper and just seems easier to work with.

Ivanhoe · August 2015

I made both of the recipes mentioned above - the fornobravo and Roberta's side by side Thursday night for the Friday cook. Both turned out well, and the family was split 50/50 on which they preferred. I liked them both. The texture on the fornorbravo was a bit silkier (if that is a word) and gave a thinner crust while Roberta's was thicker and seemed to have a little more flavor. With that said, both were very good. Cooked with the Adjustable rig with one oval stone low and a 15" round stone on top of the extender on the AR. I still struggled to get the egg to maintain much over 600 for a long period of time and may need to go with an aftermarket fire grid which was suggested. Sorry no pics, was going crazy making 5 pies, then unexpected company dropped by. Left overs were great as well!

mahenryak · August 2015

So, recapping, is it pretty much general consensus that if you go with 00 flour you are going to be cooking at 600+ in order to brown the dough? The reason I am asking is that I am in the habit of cooking our pizza at around 450 with the dough we get from our local grocer. Higher temps tend to char the dough that I currently use.

Thecoiman · August 2015

northGAcock said:

ShesGotEggs said:

I bought it, the 2lb bag was $10, now it's $18

I purchased a couple of bags of Pizzacraft ($6.50) recently from a Kitchen store that was going out of business. I wish I had purchased a few more now.

The PizzaCraft website says that sells for 6.99 but is currently out of stock. I saw 18 dollars on Amazon.

ShesGotEggs · August 2015

I had the egg up to 600 with the pizza stone in at that temp for an hour. But when I put the pizza on it was down to about 500. Worked OK to brown the crust without burning!

mahenryak · August 2015

^^Thank you SGE^^

nolaegghead · August 2015

RRP said:

OFFICIAL DUMB Questions Time!
Can 00 flour be used to make thin crust? Can I merely substitute it in my regular thin crust recipe? OR does someone have a recipe to share?

@RRP It's makes the best thin crust, IMO.

Carolina Q · August 2015

nolaegghead said:

RRP said:

OFFICIAL DUMB Questions Time!
Can 00 flour be used to make thin crust? Can I merely substitute it in my regular thin crust recipe? OR does someone have a recipe to share?

@RRP It's makes the best thin crust, IMO.

Just don't use a damned rolling pin!

HofstraJet · August 2015

Anyone bother to use a dough docker or is it not necessary for egg pizza?

pescadorzih · August 2015

A docker will reduce the air bubbles in the dough as it rises. I prefer to have bubbles in my crust.

Carolina Q · August 2015

I've never used one and have never seen anyone else do so. Why would you want to?

nolaegghead · August 2015

Dockers: If you are making cracker dough or the dough is thin crust but overly elastic - where you have giant bubbles that make the pizza look heinous and spill the toppings.... Or if you're making crackers.

Or if you're par-cooking thin dough.

But just work it by hand. If it's perfect, it doesn't look hand made.

jollygreenegg · August 2015

Great looking pies! We love pizza in our household. We have always bought our dough... But gotta try this after reading this post!

HofstraJet · August 2015

At what temp and for how long do you cook on the stone? And I assume the stone goes as high as you can in the dome? I have an AR and the extender so I can go pretty high.

ShesGotEggs · August 2015

I cook at between 500-600 for about 4-5 minutes directly on the stone.

First time using '00' flour for pizza

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