OO Flour

Thecoiman · August 2015

My wife asked me why I have not tried OO Flour for our pizza doe. I really have seen it in stores. Where would buy OO a Flour in the Dallas Texas area?

Legume · August 2015

Whole Foods, Central Market. Any market that has tons of stuff you've never seen and charges too much for the regular stuff.

Thecoiman · August 2015

Thanks I will look at whole foods one near my office. I looked at central market did see it but I am not all observant so I will look again. Thanks

Ivanhoe · August 2015

I had to order it from Amazon! Very glad I did. I really liked it on my last pizza cook.

HofstraJet · August 2015

Restaurant Depot and Gordon Food Service carry it, but you have to buy a 25 kg bag. Good news is that it costs just a bit more than 5 lbs on eBay. Share with a friend.

northGAcock · August 2015

http://www.pizzacraft.com/organic-00-pizza-flour.html

Thecoiman · August 2015

I found 00 flour at whole foods store a 1 lbs bag cost me 3 dollars. Should be enough to give it a try. @northGAcock , knew I could order from pizza craft just I was cheap and did want to pay shipping and plus it is not in stock

nolaegghead · August 2015

Thecoiman said:

I found 00 flour at whole foods store a 1 lbs bag cost me 3 dollars. Should be enough to give it a try. @northGAcock , knew I could order from pizza craft just I was cheap and did want to pay shipping and plus it is not in stock

That should be against the law.

Mikee · August 2015

I never used 00 flour but have had great success with making thin dough pizza with a high protein flour.

nolaegghead · August 2015

Mikee said:

I never used 00 flour but have had great success with making thin dough pizza with a high protein flour.

@Mikee - recipe?

Mikee · August 2015

Here is where I started. Lost my hard drive a few months ago. It has evolved some.

Flour (100%): (http://www.webstaurantstore.com/high-gluten-flour-50-lb/104GIGANTIC.html)
Water (65.6%):
ADY (1.2%):
Salt (1.7%):
Olive Oil (1.%):
Sugar (1.0%):

Keep in mind that I like a thin, tough, chewy dough. If that's not your style, this will not work.

The newer recipe has about 1% more water with some other slight deviations and the elimination of olive oil. I use a Kitchen Aid mixer. I don't add all the flour initially. I use the paddle for the first 6-8 minutes then switch to the dough hook as I add the remaining flour. With 1.2% of ADY the dough is ready in 4 hours and will still be good for 24-48 hours. If you got the time and are making it mid week for the weekend cut the ADY back.

The key to making pizza dough it to first acknowledge what type of dough you like. Once that is known then try to copy that recipe. Make notes and minor changes for the next try. The ingredients may be spot on but just the way its mixed will have an effect. The temperature of the oven/egg will also play a role. Pizzerias' have this down pat. The average Joe does not make 100+ pizzas a day.

caliking · August 2015

If you're ever in Houston, Phoenicia (the main one on westheimer) has it.

HofstraJet · August 2015

Mikee said:

Here is where I started. Lost my hard drive a few months ago. It has evolved some.
Flour (100%): (http://www.webstaurantstore.com/high-gluten-flour-50-lb/104GIGANTIC.html)
Water (65.6%):
ADY (1.2%):
Salt (1.7%):
Olive Oil (1.%):
Sugar (1.0%):
Keep in mind that I like a thin, tough, chewy dough. If that's not your style, this will not work.
The newer recipe has about 1% more water with some other slight deviations and the elimination of olive oil. I use a Kitchen Aid mixer. I don't add all the flour initially. I use the paddle for the first 6-8 minutes then switch to the dough hook as I add the remaining flour. With 1.2% of ADY the dough is ready in 4 hours and will still be good for 24-48 hours. If you got the time and are making it mid week for the weekend cut the ADY back.
The key to making pizza dough it to first acknowledge what type of dough you like. Once that is known then try to copy that recipe. Make notes and minor changes for the next try. The ingredients may be spot on but just the way its mixed will have an effect. The temperature of the oven/egg will also play a role. Pizzerias' have this down pat. The average Joe does not make 100+ pizzas a day.

For those who want to know how to read this recipe, here are the instructions: http://www.pizzatoday.com/departments/in-the-kitchen/bakers-percentage/

I had to look it up as I had no idea what baker's percentages were.

HofstraJet · August 2015

Home Depot has the Pizzacraft 2# bag of 00 flour back in stock for $8. Ship to your nearest store for free pickup.

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

LetsEat · August 2015

I just picked up my flour at Gordon Food Service: $42.99 -#55 Caputo 00 (blue bag). GFS will order for immediate delivery if it is not on the shelf.

HofstraJet · August 2015

And Restaurant Depot has Polselli 00 55# blue bags on sale for $28.

LetsEat · August 2015

Wish I was near a Restaurant Depot and not living in a "first world food desert".

OO Flour

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