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
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).
274648
Hi, I have used this flour for a couple years and like it's ability to give you a light but chewy crust. My favorite recipe is 3c flour, 1c warm water, 11/2 teaspoon yeast, 1 tsp salt, 1 TBL sugar, 3 TBL Olive oil. Do not add the oil Until the flour and water have sat undisturbed for a a bit. Add the oil in last and finish with kneading the dough. Sometimes I do add a bit more flour. I also make the day before and let it rest in the frig. I often use half the dough and then use the rest in a few days. Happy pizza making.
274649
I've used this a recipe for years from fornobravo.com. I've made it in a gas oven set to 550°F (on the bottom of the oven with a pizza stone; about 6-8 minutes) and in a webber kettle fitted with a stainless steel sleeve made for baking pizza (650°F - 700°F; about 4 minutes).It's called the "Authentic Vera Pizza Napoletana Dough." Very authentic pizza dough using Tipo "00" pizza flour.https://www.fornobravo.com/blog/recipe/authentic-vera-pizza-napoletana-dough/
1499407
This flour is to fine and has a high protein count. It's good for pasta and pizza that's it really and more importantly very hot brick wood fired pizza ovens. It dos not brown in a standard oven so I could imagine that it will be the worst possible flour for flaky pie dough
44973
I would try the recipe with half all-purpose, except I use unbleached white and do the other half with a whole wheat flour and see how it turns out. Good Luck!!
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.
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.
309929
Well.... :) That's a good question. authentic Italian... I would look into Italian sourdough starter..King Arthur bread flour .. They have a good reputation making flour. I can keep my friends in the kitchen with above-mentioned ingredients.
309932
This flour is extremely fine. I would use flour for bread. I like Pillsbury, by Gold Medal us also ok. I make all sorts of bread, including Italian, with no problems. I used thus flour for Italian Cream Cake and it was beyond delicious.
1485115
I might be able to help, I have this machine and had the same problem as you. Do you use bread flour or all-purpose flour? From the owner's manual:"Canadian flours are milled from harder wheats so breads can be successfullymade from national brands of both All-Purpose Flour and Bread Flour. U.S."All-Purpose Flour" will produce poor results and should not be used with thisunit. In the U.S., it is important to use "Bread Flour" for even-textured loaves."I hope this helps!
2013364
It is the same flour. I checked and there was a post discussing this issue. They call it (the Pizzeria flour) Chef's Flour for marketing purposes depending on who the reseller is.MUCH!!! better than all purpose.
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!
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
766343
Personally I would NEVER use any Self Rising cake flour...why? because you cannot control the "rising" part of the ingredients. How old are they (will they rise well)? do they contain aluminum? etc. Myself, I use only the Swans Down Cake flour sold by the case here on Amazon - I find it to be fresher (date on package) than in my store and sold at a much better price, then, add my own "rising ingredients" as per the recipes. You can always Google the appropriate amounts to use for cakes or look for similar recipes on Epicurious.com lets say to see what is used w/o self rising flours. Hope this helps. Personally I would NEVER use any Self Rising cake flour...why? because you cannot control the "rising" part of the ingredients. How old are they (will they rise well)? do they contain aluminum? etc. Myself, I use only the Swans Down Cake flour sold by the case here on Amazon - I find it to be fresher (date on package) than in my store and sold at a much better price, then, add my own "rising ingredients" as per the recipes. You can always Google the appropriate amounts to use for cakes or look for similar recipes on Epicurious.com lets say to see what is used w/o self... » Read More Personally I would NEVER use any Self Rising cake flour...why? because you cannot control the "rising" part of the ingredients. How old are they (will they rise well)? do they contain aluminum? etc. Myself, I use only the Swans Down Cake flour sold by the case here on Amazon - I find it to be fresher (date on package) than in my store and sold at a much better price, then, add my own "rising ingredients" as per the recipes. You can always Google the appropriate amounts to use for cakes or look for similar recipes on Epicurious.com lets say to see what is used w/o self rising flours. Hope this helps. « Show Less
980401
We don't add the wheat gluten to the flour when making pizza dough.That is what we bought it for. But we have been making subway rolls and do add the wheat gluten to them.Hope this helps. Have not made bread with it. It is more of a bread flour than an all purpose flour.
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.
368909
I don't know about reviews but I love this flour. I get the organic whole wheat. I use it to make dog treats, bread, bread sticks, pizza crust , veggie burger buns and other stuff. It could be used to make cupcakes and cookies. It's just flour and really nice flour. Thanks
1924367
I would try using extra virgin olive oil. I use my machine mostly for making dough so I can make a 2 pound batch and use it for various food, like pizza, rolls, garlic bread, etc. Perhaps you could try the olive oil to just make the dough then bake it in your oven for better control?
2284821
we keep the flour in a sealed container and throw the bags away. It is just like regular flour and will last for awhile. This is not a self rising flour so no need to worry there. I do not know if you are familiar with this 00 flour but it is the best for making bread, pizza, and works well for pasta. Hope this helps