Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Flour for Pizza Crust

eenie meenie
eenie meenie Posts: 4,394
edited November -0001 in EggHead Forum
Has anyone made pizza with King Arthur's Sir Lancelot and their Pizza Blend flour. How did the crusts differ? Which did you prefer. I was going to order the Sir Lncelot because that seems what many on the forum recommend.......but then I saw that pizza blend.
· Share on FacebookShare on Twitter

Comments

  • AZRP
    AZRP Posts: 10,116
    The Sir Lancelot is good flour, just very expensive. I bought a 50 lb bag of hi-gluten flour at Restaurant Depot for just over $15. -RP
    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    I think I remember seeing their pizza blend and they mention it has cake flour in it.

    That makes no sense to me, but maybe someone here has tried it and likes it.

    I love the Sir Lancelot, but like AZRP, I get mine in bulk and save a ton of money.
    · Share on FacebookShare on Twitter
  • eenie meenie
    eenie meenie Posts: 4,394
    The web site says the pizza blend consists of golden durum and all-purpose flour.
    · Share on FacebookShare on Twitter
  • Fidel
    Fidel Posts: 10,172
    I stand corrected.

    I must be recalling some other flour blend I read in their recent catalog. Maybe their Italian blend.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    What flour you use depends on the kind of pizza crust you prefer, as well as your technique. I like low-gluten flour for a long, slow, cold ferment for very thin crust pizza: the italian 00 clone sold by KA works great, and it is the exact opposite, protein-wise, of Sir Lancelot (a high-protein bread flour). On the other hand, I have fine enough results using KA AP flour with a little semolina flour (durum) added in for color & flavor. Heck, last night, I used AP, 1/2 tsp yeast, and a pinch of sugar for a fast rise (2 hrs) crust that puffed just a bit: it was not thin crust, but it was still delicious.
    · Share on FacebookShare on Twitter
  • egger66
    egger66 Posts: 385
    I've been playing with the pizza crust/dough for a little while now and you should try the SL from King Arthur. Thanks to AZRP and Fidel, my pizza crusts are the best I've ever made. I just wish i had somewhere to buy high-gluten in bulk :laugh:
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    How does one go about getting a membership to Restaurant Depot. I called them today to inquire about their flour and they said I must be a member. Apparently you need to show them your business license or that you are a non-profit. Anyway around this?
    · Share on FacebookShare on Twitter
  • Willie Lump Lump
    Willie Lump Lump Posts: 229
    Pizza forums are full of people who use Italian “00” flours. These are low protein but also really low ash flour. The value of these is their ability to hold a very high hydration for cooking a high temp Neapolitan style Pizza.
    I regularly use KA AP flour. I use a high hydration and long fermentation (3 days). I have used bread flours and think my results are about the same.
    I think the texture and “chew” of the high temp pizza that I make is more a result of the steam released inside the CO2 bubbles then the gluten structure from the flour.
    An interesting experiment is using the flour you currently use and half the yeast. Then let it rise in your refrigerator overnight.
    The second experiment is to increase the water by 10 percent and increase the temp your cooking at by 75 degrees. (Use fewer toppings! ;) )

    TTFN WLL
    · Share on FacebookShare on Twitter

Categories