Which is the best flour to be used for pizza dough??? Is it...

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Answer by PizzaIsLife
Submitted on 10/14/2006
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If you follow the DOC requirements and use 00 flour (11% to 12.5% protein), then you must mix and knead the dough for at least 30 minutes by hand or by mixer, not heating the dough, in order to propetly develop the gluten. 00 flour has less protein than bread flour so it must be kneaded longer to develop the gluten. Also, the water should have a pH of 6.7. Yeast must be "Lievito di birra fresco" (Saccharomyces cerevisiae) or fresh leaven of beer (fresh yeast, not dried ). Typically only a small amount of yeast is used to get a slow rise. Take a look at http://www.woodfiredpizza.org/recipes/vpn/vpn.html and http://www.pizza.it/lnk_english_faq_ingredients.asp and http://www.uni.com/uni/controller/it/comunicare/come_comunica/uec/uec_8_2006/pizza_set2006.htm

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Question by RAJ
Submitted on 3/12/2004
Related FAQ: rec.food.sourdough FAQ Questions and Answers
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Which is the best flour to be used for pizza dough??? Is it bread flour or all purpose flour

Answer by simon
Submitted on 3/31/2004
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special flour is used for pizza dough, it is a lot finer than ordinary (bread) flour. you should watch CSI more - they always track the assailant to the local pizza shop

Answer by twiztidracer981
Submitted on 4/19/2004
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the people who work at the pizza places arround here say they just use all purpose flour....

Answer by beaglemom
Submitted on 5/5/2004
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According to the DOC (Denomination of Controlled Origin) in Naples, Italy, the ONLY flour to use is an Italian flour rated 00, which is a very soft flour. In a cooking magazine (Cuisine at Home) I just received, it says you can best simulate that flour by using 3 cups of all purpose (AND SIFT IT, THEN measure!) and 1 cup of cake flour (you'll usually find it in a box in the flour section).

Answer by slammin
Submitted on 12/14/2004
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i work at dominoes and they use all purpose. it probably all just depends on how good of a pizza you wanna make :)

Answer by javed anjum
Submitted on 1/9/2005
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witch one is the best flour dough for very lite commercial use

Answer by sara
Submitted on 12/4/2005
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u need plain flour!!1

Answer by the professor
Submitted on 3/1/2006
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pillsbury unbleached all purpose

Answer by JACQUELINE
Submitted on 3/14/2006
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HIGH GLUTEN 15% OR BETTER IS THE BEST PIZZA FLOUR. NOT AVAILABLE IN STORES, I THINK ITS A CONTROLLED SUBSTANCE.LOL...

Answer by alberto the great
Submitted on 4/28/2006
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thought the ques. posed were good

Answer by Chef Dave
Submitted on 10/12/2006
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Power� and Mondako� branded flours have come to represent the highest quality pizza flours available. Power� Pizza Mix is specially formulated for thick-crust and deep-dish pizzas. Mondako� Pizza Mix is ideal for hand-tossed and machine-rolled pizza crusts, extra-thin cracker-type crusts, calzones and stuffed pies. For more Info. www.pfmills.com

Answer by jerryd
Submitted on 5/28/2007
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Thin Crust requires a higher gluten flour - A high quality enriched, unbleached, malted high gluten flour milled from a blend of hard red spring wheat...General Mills "All Trumps" brand. Thick crust should be a softer flour - any high quality bread flour...General Mills "Big Loaf" For both thin and thick just use all purpose flour...don't forget salt and olive oil.

Answer by pizzagirls
Submitted on 7/17/2007
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I thought the trick was to have the right amount of gluten in the flour. I used 00 flour last time and thought the dough was way to stretchy. However, when I tried using cake flour and regular flour, it was terrific!

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