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Which flour?
EggHeadinFlorida
Posts: 892
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?
Based on what you see on the shelf, will any of these do the trick?
XL bge, Mini max & 36 BS Griddle.
Comments
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Order some 00 from Amazon. You will thank my later.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
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
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Aighhh, I forgot.. is the "00" good for the pasta or pizza?XL bge, Mini max & 36 BS Griddle.
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The one I linked is for pizza. That 5 lb bag will make 11 decent sized pizzas.
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That King Arthur all purpose flour will work just fine.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
King Arthur general purpose will do______________________________________________I love lamp..
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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!“The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken."
- Julia child
Ogden, UT, USA
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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.
______________________________________________I love lamp.. -
Nola, I plan on making some thin crust pizza. I'll try the 00 flour. Ordering right now.XL bge, Mini max & 36 BS Griddle.
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I get the 00 from the local Italian market. King Arthur used to have a pizza seasoning you could add, which was always good.
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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.
"Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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6lbs 00 flour on the way. Will be here ThursdayXL bge, Mini max & 36 BS Griddle.
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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
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
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
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
Amazon also sells it for the same price.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“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
That link has some great info, thanks.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
______________________________________________I love lamp.. -
If you have a restaurant depot nearby they have some very good pizza flour.
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The ones in South Florida sell Polselli Classica blue 00 - 25 kg for $25Gacraka said:If you have a restaurant depot nearby they have some very good pizza flour.
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=enAlveograph of Chopin?
Farinograph of Brabender?
Two Large Eggs, 6 gal Cajun Fryer, and a MiniMax in Charlotte, NC - My New Table
Twitter: @ Bags
Blog: TheJetsFan.com -
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.HofstraJet said:
The ones in South Florida sell Polselli Classica blue 00 - 25 kg for $25Gacraka said:If you have a restaurant depot nearby they have some very good pizza flour.
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=enAlveograph of Chopin?
Farinograph of Brabender?
______________________________________________I love lamp.. -
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You might be thinking this is the Peruvian Marching Powder forum. It is not. It is the Big Green Egg forum.buzd504 said:I'm good for half a pound.
I just realized I forgot about the homebrewers meeting. Again.
______________________________________________I love lamp.. -
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Oh, in that case, I may attend.
______________________________________________I love lamp..
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