Barb L.
Master Chef
Trying to tackle pizza - have Tyler Florence's recipe-- Question what flour would be comparable to 00 - I have all purpose, bread, and cake flour? Never been much of a baker, except cookies, brownies, and cakes !
Thank you so very much !! Appreciate it !jennyema said:OO flour is a low protein Italian flour. You can buy its equivalent from the King Arthur website.
I'd just use AP flour. Don't use bread flour if you want to achieve the kind of crust OO flour would provide, as it has too much protein.
Wow, 12.5-13.5% protein?!?! That's a LOT of protein. And this is soft wheat we're talking about? It's my understanding that soft wheat flour doesn't go that high, protein-wise, and that for above 10% you have to turn to harder wheat varieties.Michael in FtW said:Farina di Grano Tereno tipo doppio zero ... Ideale per Pizza e Pasta Fresca (Molino Grassi brand): Walk into an Italan market and pick up a bag of Type 00 flour "for fresh pasta or pizza" from Molino Grassi and you get a bag of highly refined soft-wheat flour that has a protein content of 12.5-13.5%. Grab a bag of Type 00 Ideale per Dolci (pastries) and the protein content is 12.0-12.5%. Compare those protein contents to American flours and you'll see they are significantly higher than what you might expect.
Serving size (in grams)/protein (grams) = percentage proteinMichael in FtW said:The Answer: There is no definative answer if you are using American flour since the protein/gluten content is not marked on the bag in a way that is a reliable guide
First proof was about an hr. I pnced it down made a cyline shape -covered it proof again a good half hour. Maybe too much flour ?? or over kneeding ? Dough was pretty stiff. Guess I should just buy thedough -lol Thanks for you input Andy!Andy M. said:IF the dough shrinks back when you stretch it out, it needs to rest more so the gluten can relax. Let it rest for 15 minutes and try again.