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...
1172127
My Basic Recipe: 3 cups of All Purpose Flour (I use 00 Flour) 2 tsp Salt 1 tsp Sugar 2 Tbsp of Extra Virgin Olive Oil 1 1/3 cups of Warm Water, 110 degrees 1 Envelope of Yeast 1) Add the yeast to warm water and set it aside for about 5 minutes. 2) In the bowl of a standing mixer, fitted with a dough attachment, mix together the flour, salt, sugar and olive oil. Stir the yeast in the water to make sure its all dissolved and add it to the flour mixture. 3) With the speed on medium, mix until everything is combined. Reduce the speed to low and mix for 10 minutes. 4) Oil 2 bowls with olive oil and set aside. Divide the dough in two pieces and roll into a ball. Place each ball of dough into the oiled bowls, seam side down and brush the tops of the dough with a little oil to stop them from drying out. Place a piece of plastic wrap on top of each bowl and place the dough into a warm place let rise for 1 hour or until double in size, then you are all set :-)
1895195
I love semolina bread! I made 50/50 and added a little more sugar ( to make the same taste as our local bakery semolina loaf) and it turned out great ) I have a recipe for 100% semolina flour bread, didn't try it yet.
1626377
I went on line and got a recipe from a competitor for a 9 or 11 cup food processor. I tried the recipe that called for 4 cups of flour (2 loaves of bread). I may not have followed the recipe steps of adding what when??? It was too much and the processor just couldn't get the dough around the bowl. I put the dough into the bread machine and worked it there and it eventually was worked enough. I tried a 2 cup recipe twice and it made excellent dough both times with about a minutes worth of processing. I have the dough raising for the oven now and it is as nice or nicer than the Kitchen Aide mixer,or the bread machine makes. So yes, for my pizza dough recipe (-2 cups flour) and roll or small bread recipes it will be a snap. I may make up some pre-packaged bags for the freezer to take out and fix in a hurry. I was nervous and kept feeling for any heat from the motor, but nothing.
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.
309930
I use this flour for thin-crust pizza, about 50/50 with all purpose. If you want to make delicious round loaf, crunchy crust, Italian bread, use all purpose flour and follow the recipe for "No-Knead Bread" from the NY Times that you can Google.
366079
How do you mean? I use the Perfect Flour blend with my pizza crust recipe and it is delicious. I also use this in my pancake and waffle recipes, and they (both) are phenomenal. Years ago, I began using the Namaste Foods Pancake and Waffle mix, which was the best and tastiest one I'd tried. Used that for several years, then braved my own recipes with the Perfect Flour Blend- I'll never use the package mixes again! In my current experience comparing home-made vs. just add oil and egg, there is a world of difference in taste, texture and appearance. Also, in converting one waffle recipe to gluten free, I found I had to add more flour to get it to cook through.
146688
I used to work in a pizza shop. This is what we used. They will accommodate smaller sizes. when we used them we would roll the dough out to a bit larger than the screen then tap the screen to get the dough to contract. By tap I mean we laid the dough on the screen picked it up off counter surface by a few inches and let it fall. Just ordered one for home use.
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!
1489248
I am not sure what why a presumed lower gluten content has to do with suitability for yeast dough- it's the starch/carbohydrate content what yeast needs. Off course, lower gluten content makes it more difficult to work with it, but that's the case with full grain flour anyway. the problem with bread/ all purpose flour is that the bakery becomes very " bready" . The pastry flour is very fine and has a mild taste, far more suitable for cakes/pastry. I do not make specifically roti/naan but I do make yeast dough pizza and the whole pastry flour is just perfect for that.
622476
Is this the flour referred to for making Gnocchi alla romana? I have fine durum flour but it may be too fine...I see others say that semolina is like fine sand. I am confused which flour is "the" flour for that recipe.
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.
344457
Hello Vonda, it is funny Amazon wanted me to give you feedback on biscuits, Just the other day when I looked in my pantry I thought about making them. The only differences is I was going to use Pamela's all purpose pancake and waffle flour(the flour in the yellow bag) I love Pamela's all purpose flours. Only one time did I have a total flop. Please let me know how your biscuits turn out, if you can.
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.
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.
1804927
I'm sorry I can't answer that specifically . But I do know I am in LOVE with this product!! I'm on my second 50 pound bag. I have not had a failure yet! Wish I had known about this flour years ago! I also have the dough enhancer. Totally recommend!!
222817
I presume you are referring to a pie crust. If so, I would not recommend using this flour. This flour is a high protein flour which is fantastic for pizza dough but makes for a chewy pie crust. I would recommend using a pastry or cake flour for a good flaky pie crust.
1769245
http://glutenfreegoddess.blogspot.com/2011/08/gluten-free-bread-machine-tips.html She has some great tips and recipes! I've tried 20 different recipes in this bread maker. All different types, including pizza dough, dinner rolls, etc. None gluten free, yet, though. This machine has not failed me yet!