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 please take a moment to share your dough recipe. I don't know of any recipes using 00 flour and I think the ingredent qtys would be different from your standard AP flour. tks 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... » Read More 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 please take a moment to share your dough recipe. I don't know of any recipes using 00 flour and I think the ingredent qtys would be different from your standard AP flour. tks « Show Less
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
1496845
I just googled "00 pizza dough" and found tone of recipes using 00 flour. Most are very good and I don't really have a favorite.
1813434
I agree with Ben. I am not sure what recipe everyone is using, but I am fairly certain real tortillas have lard in them. If you still have a problem here is what I did. [I made my dough, I used just what I had around the house, flour, water, salt and lard. I split a ziplock bag apart. I placed one side of the bag on the open press, then placed the little dough ball on the bag, and placed other side of the bag on the dough and closed the press. I pressed the leaver. Masa flour is more coarse, so you might want to add a tablespoon of regular bread flour or all purpose flour to the Masa as this may improve the dough because of the gluten that is in regular wheat flour. Gluten would or could or should ...laughing hold your dough together I would think. I laugh because I am only speaking theoretically and have not tired the Masa with flour. It is just cheap ingredients and well worth the trial, I think to have a good homemade, tortilla less all the additives store bought would have in them. Real tortillas I believe have pork fat or lard in them, so you would need some kind of fat. I don't think you want to use oil as this seems like it would be to liquid. In a pinch I would consider Crisco, but much prefer a natural ingredient like lard as it is a real fat that our body knows how to handle. I have a rule if I cannot get the stuff to melt on hot toast I don't think it is going to flow at body temperature in my blood. Good luck and don't give up.
1498730
I make sandwich bread with this flour every week for my husband's lunches and it works better than any other flour I have tried. I also make pizza crusts, another yeast based product.
54343
Honestly, I've just found that the flour makes all the difference. I've used this flour with many different dough recipes, and even combined it with a finely milled whole wheat flour, and my flatbreads and pizza always turns out like a restaurant. I have a stone and usually have the oven set at 500 for an hour. I like Bobby Flay's crust recipe.
383236
I make 3 loaves. Find a recipe though that uses only flour, water, salt and yeast. The dough "proofs", it doesn't rise. The yeast isn't mixed with water. Spritz the bread before you put it in the oven and it comes out perfect crusty on the outside and soft inside. I love this pan!!!!
1330995
It all depends on your recipe. I usually find a recipe that calls for almond flour rather than just substitute it myself as a direct replacement for flour.
1779748
No. 00 is a white floure milled differently than our white flours. Semolina is a durum flour.Usually pasta dough uses equal weights of all purpose flour and semolina. I have tried mixing it for pizza but prefer using only white flour. Also cornmeal is used on the underside of pizza not semolina
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.
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.
1720272
I have made pizza dough and bread with great results. I suppose it all depends on the receipe you use. My suggestion would be to visit their website or better yet call and ask them specifically. Sorry I couldn't be of more help.
2115347
I have! I use the "dough" option (I think #9) and it works great! I use a recipe from a cookbook I own. 1 Cup of water, 2 Tablespoons Olive Oil, 3 Cups all-purpose flour, 1 tsp. Salt, 2 Tbsp. dry yeast. Let the machine do the work, and 1.5 hrs later..boom! Pizza dough ready for handling or freezing for later! :) (Optional flour combos I've done: 1/2 C. Corn meal flour, 1 1/2 C. whole wheat flour, and 1 C. bread flour. You can also add spices like garlic, oregano, rosemary, thyme...to add extra flavor!)
1883644
Try the website for King Arthur Flour. When I get back home, after the 25th, I might have more information for you. I think I have some recipes.
311509
I wondered the same thing myself, and the descriptions are vague, so I did my own test. I ordered a 2-pack of red, and a 5 lb. repack of blue. I made identical batches of each, then cooked two identical pizzas, light on toppings, with each of the two flours. They were both excellent and I couldn't say one was better than the other. I will continue to test, but unless something changes, I will probably order the red, because a 10-pack of 2.2 lb. bags is only a little more expensive than a 55 lb. bag of blue (per pound), but it's more convenient for me to store.
1658292
I actually have this and some King Arthur on my pantry shelf together right now. I might be a nut but I can tell the difference between all of my flours (KA whole wheat, KA white wheat, GR whole wheat, GR bread flour, and GR Pastry Flour) just by sight. Seeing them side by side, there is a definite visual difference. Texturally there is a huge difference as well. The Great River flour is silky and powdery while the King Arthur is coarse and grainy.
990134
Yes just substitute into any recipe. The only thing I made that wasn't great was pizza, but I had the same problem with a flour recipe. This is the best gluten free flour. You will b amazed
1592985
How sticky was your dough? Perhaps try placing your dough into a bowl of flour, and then kneading it out on your counter (or pizza peel). Also, you might want to make sure your stone is heated well enough before you transfer your dough to the stone. I would place the stone on the lowest rack of your oven, and try cook your dough at a temp of at least 450 degrees, but even higher if you can....up to 550. I had the same problem the first time, but after making a few adjustments, it now works great, and I have used it at least 10 times since without problem. Best of luck with it! You will get it.
1470821
They are very different in regards to the baking world. I would not sub for potato flour. Hope this helps.