ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone...
311307
I started using 00 flour recently and just used the same pizza recipe I always use with the same measurements. The crust was lighter and has a nice crisp to it which I love. I will have to tell you that because this flour is so much finer, it does get everywhere. IT was fun to clean up! LOL
1216841
You mean like "chunky" cookie dough, for like oatmeal cookies? Or do you mean pizza dough? B/c I haven't tried it with the latter but it fared pretty well w/ cookie dough -- the only thing you need to keep in mind is that it IS only 4 cups, so it would probably only hold about 2 1/2 cups flour & 1 stick of butter in order to have space to chunk it up :)
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
1891785
Did you mix the ingredients thoroughly? I've never had an issue with texture. Also is this the only flour you are using? I usually mix several different types together.
876634
Sorry, I am not well versed on flours as I am just learning myself! Using different flours, mixing etc to try for cookies and breads.
1941301
Yes! I love this yeast, I'm a pretty serious (home) baker. I'm very particular, and I mostly bake with whole wheat flour. It is the best yeast I've come across. It works so very well!
274647
We have the best luck using a slow rise dough recipe like Peter Reinhart's (you can find it online by googling "Best Pizza Dough Recipe by Peter Reinhart") It uses Instant Yeast which you may have to order online depending on what is available in your area ( its really hard to find in my area). The dough rises for 1-3 days in the fridge (depending on your preference, we like it best after at least 2 days).
19486
I have used this flour in my sponge bread recipe and it turns out very good. A bit heavy but love the taste and texture. You could substitute part white bread flour to make it a bit lighter. I really like this flour.
198849
No. I would say that this is absolutely glutenous ie.,it contains the gliadin. I know that whole wheat flour will not rise unless it is mixed with standard baking flour. The Antimo Caputo Chef's flour gives a perfect rise. I started buying it for my pizza pie. Now I use it exclusively. I cook my own food. This flour will replace all of your grocery store bought flour. The results are excellent. I make pizza almost every day now. It's flavor and texture are perfect. Look for Clem's recipe on you-tube. Sauce from The Godfather, Clemenza's. It's simple.
44971
It depends on the recipe and your family's preference. I have used it many recipes,including bread, pancakes, pie crust, and cookies and had great results. We like the difference! It is different though, and some recipes don't take well to it. Play around and figure out your preference. If you use a lot of whole wheat flour already, you'll like this. Good luck!
1259458
I have not found one yet. Mostly I look online or at King Arthur Flour for recipes. FYI, the bread recipe that came with the Zo is ok... not outstanding though. I would like to find a good one too!
1285533
It will serve the purpose of giving you pizza with the flavor of sourdough, if that's what you prefer, just as it does with dough for various bread recipes. I prefer traditional pizza dough with yeast but others, like my daughters favor sourdough but the baking results were similar.
2054786
I've made Naan a few times, it works really well in the pronto. Just make the dough, stretch it out and stick it to the metal pizza peel. Invert the peel, slide it in the opening and slap the dough onto the pizza stone. Doesn't take long to bake either.
1720274
I have made pizza dough and it came out just fine. Have not tried cookie dough yet. I think it is a good machine for the money. I had my oster for 16 years before it died.
263990
I was a novice....I keep getting better...follow instructions...originally my cutter didn't cut all the way through...after reading directions again...I needed to add more flour....I like making all different types of pasta...some I cut myself.
1196346
Another option can be found in the book "My Bread" by Jim Lahey. He also has a separate book devoted to pizza. He invented the no-knead bread process that has taken the world by storm. I can attest that if you bake a loaf of his basic bread you'll rarely buy bread in a store, or even bakery.
1497865
Yes.......all the time......but the round one works better if you are using bread because it crimps the edges. The pizza with white bread doesnt work for me......too strange. But i use the pre-made roll of pizza crust or pita bread.......just need to make sure that whatever u use, the crust extends beyond the edges so it seals.