The Pizza Therapy Forum and Pasta Therapy Forum

[conteslv2008]

I need a good recipe using '00' flour. Are there advantages to using this dough. I cook at home and have been using king arthur with wolfgang puck recipe. I saw the 00 on a pizza oven site and did not like there recipe however it only called for 1/4 teaspoon of yeast.
Thanks

[dfandreatta]

Here is a link to an article you might find informative:

http://joepastry.web.aplus.net/index.php?title=what_is_italian_00_flour&more=1&c=1&tb=1&pb=1
_________________
"Papa Don"
Apollo Beach, Florida

[pizza]

Hey Don, that was a great article and really explained a lot to me about the differences in flour.

First the yeast issue brought up by conteslv2008.

Peter Reihart explained to me, you only need a minimal amount of yeast.
This is especailly true if you make your dough the day before and let it proof in the fridge.

I am cutting back on the amount of yeast I use. So I have taken Peter's advice.

As far as flour:I have used all types of flour to make my pizzas I have used all purpose, bread, OO, King Arthur, and their pizza flour which is called Sir Lancelot, I think.

My take on flour is that different types will give you different tastes. You need to use the flour that tastes the best to you.

My latest flour is the one Brian Spangler of Apizza Scholls recommended during our interview. For all of his pizzas, Brian uses: Harvest King an artisan bread flour made by Gold medal.

I have found it in my local supermarket. Try it and let me know what you think.

pizza everwhere....

albert

[conteslv2008]

[conteslv2008]

I think I will try and find your alternatives. PS live near Sally's like min better.