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
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
but I use 00, add some milk to your liquid and use it straight, be gentle with it and you should have no problems.
