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Old 05-27-2011, 01:53 AM   #1
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King Arthur Italian Style Flour for Pizza?

I ordered some King Arthur Italian Style Flour (King Arthur Italian-Style Flour - 3 lb.), and I'm going to experiment with how a weak (low protein) and finely milled flour is going to affect the pizza made using my own recipe.

My pizza is always Neapolitan style, hand stretched and very thin. I read some reviews about this flour that it is very easily torn during stretching, so I'm considering mixing it with some regular bread flour, say 2:1 or 3:1 ratio to strengthen the dough a bit. Has anyone had experience making Neapolitan style pizza with this king arthur flour? How did it work for you?

Thanks

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Old 05-27-2011, 02:15 AM   #2
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Hypo mate I have never used King Arthur but I use 00, add some milk to your liquid and use it straight, be gentle with it and you should have no problems.
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