Archived Thread

NFT: Shout out to BBI pizza cooks, flour question

mitch300 : 2/21/2018 8:27 pm

I finally took the plunge and ordered 00 flour. Antimo Caputo blue to be exact.my question I have been using KAF bread flour in my recipe. Should I use the same amount( by weight) as I have been using with the KAF.
TIA.

An interesting question.

smshmth8690 : 2/21/2018 8:51 pm : link

I've wondered this myself. A quick google brought this up:
Hydration oo vs. bread flour - ( New Window )

Yeah

mitch300 : 2/21/2018 9:09 pm : link

I googled but I couldn't find a straight answer. I might just have to do a trial and error. I figure if it's too wet I can just add more flour.

In that

njjintfan : 2/21/2018 10:32 pm : link

recipe 70% hydration is a little high.
This site is a good resource.
Pizza Making Forum - ( New Window )

RE: In that

mitch300 : 2/21/2018 11:52 pm : link

In comment 13838716 njjintfan said:

Quote:

recipe 70% hydration is a little high.
This site is a good resource. Pizza Making Forum - ( New Window )

LOL, I joined today and asked the question. Tom said I can. Results may vary.

RE: In that

gidiefor : Mod : 2/22/2018 10:49 am : link

In comment 13838716 njjintfan said:

Quote:

recipe 70% hydration is a little high.
This site is a good resource. Pizza Making Forum - ( New Window )

Thanks for posting that link njjintfan!!!!

PIZZA!!!!

it's not just the type of flour

Shirk130 : 2/22/2018 12:15 pm : link

but a slow fermentation makes a huge difference. Check out this article, I usually wait 48 hours but it suggests 3 days is perfect.
Link - ( New Window )

Shirk

mitch300 : 2/22/2018 3:30 pm : link

when you are ready to make the pizza is your dough room temp or colder. I find the dough is easier to work with if it is out of the fridge a good 2-3 hours.

definitely easier to work with

Shirk130 : 2/22/2018 5:47 pm : link

once it reached room temp

Guys -- from the bottom of my heart I thank all of you

gidiefor : Mod : 2/22/2018 6:54 pm : link

BBI pizza maniacs -- I have successfully made my first gluten free pizza from scratch tonite and it was totally awesome and satisfying.

Pizza is my favorite food and I have not been able to eat real pizza after being diagnosed with Celiacs Disease six years ago.

Thank you! Thank you! Thank you! You have no idea what this means to me.

My next house will have an outdoor pizza oven

Bockman : 2/22/2018 7:21 pm : link

I love the stuff too much to continue to settle for the mere kitchen oven!

I use a pizza stone

mitch300 : 2/22/2018 11:23 pm : link

That I put on my gas grill. Works great I get the grill over 600 degrees

Pizza Oven At Sams Club for $330

KWALL2 : 2/23/2018 12:58 pm : link

Outdoor wood burning pizza oven. Just got it. Works great.

All you have to do is add the chimney and its ready to go. Setup in minutes.
Link - ( New Window )

The food threads..

FatMan in Charlotte : 2/23/2018 1:24 pm : link

tend to yield some great advice, but think about what just was made possible for gidie!

I'd almost say this one good thing outweighs all the ridiculous threads in the offseason.

Almost!

thanks Fatman

gidiefor : Mod : 2/23/2018 2:21 pm : link

for me it was pretty awesome

RE: thanks Fatman

adamg : 2/23/2018 2:40 pm : link

In comment 13840577 gidiefor said:

Quote:

for me it was pretty awesome

Glad to hear that Gidie. My mom has celiac so I know how big of pain in the ass that is.

Semolina flour is another good choice for pizza

steve in ky : 2/23/2018 2:51 pm : link