ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any recipes using 00 flour and I think the ingredent qtys would be different from your standard AP flour. tks ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've... » Read More ok pizza lovers. I've tried dozens of dough recipes, AP, K.A. flours and just can't seem to get that bubbly, chewy texture we all are looking for. You know exactly what I mean. I've decided to try this flour. With all the pizza lovers here, can anyone please take a moment to share your dough recipe. I don't know of any recipes using 00 flour and I think the ingredent qtys would be different from your standard AP flour. tks « Show Less
54340
I use the same amount of 00 flour as a regular recipe calls for. I use Martha Stewart's recipe and add 1-2 Tblsp olive oil. I use a pizza stone from Sur La Table that can be used on the grill also. Preheat the stone to 450-500 and the crust turns out perfect after 10-12 min
54341
Honestly, I've been using my same portions and it has worked the same, everything just taste the same. But I haven't changed any of my recipes because I'm using this flour...but I DO love it! And it doesn't aggravate my husbands wheat sensitivity as much as regular flower.
54342
I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil,... » Read More I used the 00 flour and as most have said, it works good and no need to do anything different. I use 1 teaspoon sugar, 1/2 teaspoon powdered milk (my secret to give it a very nice flavor), 1-1/2 teaspoon dry yeast, ~1/2 cup warm water heated in microwave for about 22 seconds. Add 3/4 teaspoon sea salt to 1-2/3 cups flour. When yeast is ready, mix flour into the bowl. Mix and kneed ball and coat ball with 1 tablespoon olive oil. Cover and let rise for 1 hour. Some like to let it rise overnight in refrigerator. It is now ready to roll out and some cover with a very thin layer of olive oil, then the sauce and etc. I like thin crust pizza. I am out of this flour and may order more shortly. //... « Show Less
54343
Honestly, I've just found that the flour makes all the difference. I've used this flour with many different dough recipes, and even combined it with a finely milled whole wheat flour, and my flatbreads and pizza always turns out like a restaurant. I have a stone and usually have the oven set at 500 for an hour. I like Bobby Flay's crust recipe.
54344
On April 9 2014 the New York Times had a recipe adapted from Roberta's in Brooklyn -- best pizza dough I've made -- and I've made plenty!
1779745
No. 00 is a white floure milled differently than our white flours. Semolina is a durum flour. Usually pasta dough uses equal weights of all purpose flour and semolina. I have tried mixing it for pizza but prefer using only white flour. Also cornmeal is used on the underside of pizza not semolina
622476
Is this the flour referred to for making Gnocchi alla romana? I have fine durum flour but it may be too fine...I see others say that semolina is like fine sand. I am confused which flour is "the" flour for that recipe.
1285533
It will serve the purpose of giving you pizza with the flavor of sourdough, if that's what you prefer, just as it does with dough for various bread recipes. I prefer traditional pizza dough with yeast but others, like my daughters favor sourdough but the baking results were similar.
311307
I started using 00 flour recently and just used the same pizza recipe I always use with the same measurements. The crust was lighter and has a nice crisp to it which I love. I will have to tell you that because this flour is so much finer, it does get everywhere. IT was fun to clean up! LOL
1488692
Absolutely! I use the dough cycle on my bread machine all the time with Caputo 00 flour. This is a 'wetter' dough than a normal pizza dough. It can be a bit sticky, but a floured surface and floured hands are all you need. Once you are used to working with this type of dough, it's no more difficult to use than any other flour. Keep in mind, however, unlike with many more forgiving recipes, bread and pizza dough (especially, this type) really need to use exact measurements and less guesswork (and a HOT oven). Here is a perfect recipe for pizza dough with Caputo 00 flour (make it by weight and, if possible, let it sit over night in the fridge. Or not!): http://www.fornobravo.com/PDF/Using-caputo-tipo00.pdf I use the bread machine's dough cycle with this recipe and it is always perfect!
676639
I never have any problem with my recipe,5 1/2 cup of flour, 2 1/2 cup of warm water, 2 tbs of yeast, 2/4 cup of sugar. The flour I use is King Arthur is the good one. I hope thus recipe help you.
1498730
I make sandwich bread with this flour every week for my husband's lunches and it works better than any other flour I have tried. I also make pizza crusts, another yeast based product.
309932
This flour is extremely fine. I would use flour for bread. I like Pillsbury, by Gold Medal us also ok. I make all sorts of bread, including Italian, with no problems. I used thus flour for Italian Cream Cake and it was beyond delicious.
2013365
The caputo 00 chefs flour is a light flour that is really good to make pizzas, but also other baked goods such as biscuits, rolls, crescents, cookies etc. The Pizzeria flour is really a very fine flour for pizza only and is great for thin crusts. I would not use this flour for baking other goods, just pizza.
1494177
There are recipes for noodles in the recipe booklet. I prefer to make my pasta dough in my food processor. Haven't tried theirs but I'm sure it would be good. All the bread Ive mad in my machine is wonderful including the gluten free ones!
980401
We don't add the wheat gluten to the flour when making pizza dough.That is what we bought it for. But we have been making subway rolls and do add the wheat gluten to them.Hope this helps. Have not made bread with it. It is more of a bread flour than an all purpose flour.
1658292
I actually have this and some King Arthur on my pantry shelf together right now. I might be a nut but I can tell the difference between all of my flours (KA whole wheat, KA white wheat, GR whole wheat, GR bread flour, and GR Pastry Flour) just by sight. Seeing them side by side, there is a definite visual difference. Texturally there is a huge difference as well. The Great River flour is silky and powdery while the King Arthur is coarse and grainy.
1410719
"Can you replace all-purpose flour (APF) with almond flour in a recipe? Possibly, but it will depend on the recipe and the other ingredients. Almond flour is denser than APF and many other baking flours and so it behaves differently in each recipe. The biggest difference is that APF contains gluten as a binding agent, and almond flour doesn't contain gluten so it relies on other ingredients to hold it together." Source:http://comfybelly.com/2009/01/baking-with-almond-flour/#.U6xH3UBhsTAAlmond Flour recipes on many websites. One is http://www.elanaspantry.com/10-great-almond-flour-recipes/. "Can you replace all-purpose flour (APF) with almond flour in a recipe? Possibly, but it will depend on the recipe and the other ingredients. Almond flour is denser than APF and many other baking flours and so it behaves differently in each recipe. The biggest difference is that APF contains gluten as a binding agent, and almond flour doesn't contain gluten so it relies on other ingredients to hold it together." Source:http://comfybelly.com/2009/01/baking-with-almond-flour/#.U6xH3UBhsTAAlmond Flour recipes on many websites. One is... » Read More "Can you replace all-purpose flour (APF) with almond flour in a recipe? Possibly, but it will depend on the recipe and the other ingredients. Almond flour is denser than APF and many other baking flours and so it behaves differently in each recipe. The biggest difference is that APF contains gluten as a binding agent, and almond flour doesn't contain gluten so it relies on other ingredients to hold it together." Source:http://comfybelly.com/2009/01/baking-with-almond-flour/#.U6xH3UBhsTAAlmond Flour recipes on many websites. One is http://www.elanaspantry.com/10-great-almond-flour-recipes/. « Show Less
765134
I've had my Nesco breadmaker since Christmas 2013, so that's the age of the manual I have. It has a recipe for Honey Whole Wheat Bread that calls for 3 1/4 cups plus 3TBS whole wheat flour and 3 TBS gluten flour. It does not mention all purpose flour. I'm not a baker so I don't know if the gluten flour is what would be considered all-purpose? I use my machine for mixes such as beer bread, Hawaiian sweet bread, Italian herb, etc. and it makes them to perfection. I did make the Wonderful White Bread from scratch and it was delicious. There are very few recipes in the manual but there is a section on adapting other recipes for the bread machine. I've had my Nesco breadmaker since Christmas 2013, so that's the age of the manual I have. It has a recipe for Honey Whole Wheat Bread that calls for 3 1/4 cups plus 3TBS whole wheat flour and 3 TBS gluten flour. It does not mention all purpose flour. I'm not a baker so I don't know if the gluten flour is what would be considered all-purpose? I use my machine for mixes such as beer bread, Hawaiian sweet bread, Italian herb, etc. and it makes them to perfection. I did make the Wonderful White Bread from scratch and it was delicious. There are very few recipes in the manual but there is a... » Read More I've had my Nesco breadmaker since Christmas 2013, so that's the age of the manual I have. It has a recipe for Honey Whole Wheat Bread that calls for 3 1/4 cups plus 3TBS whole wheat flour and 3 TBS gluten flour. It does not mention all purpose flour. I'm not a baker so I don't know if the gluten flour is what would be considered all-purpose? I use my machine for mixes such as beer bread, Hawaiian sweet bread, Italian herb, etc. and it makes them to perfection. I did make the Wonderful White Bread from scratch and it was delicious. There are very few recipes in the manual but there is a section on adapting other recipes for the bread machine. « Show Less
2149251
I have used it for pizza crust and while it is similar in the way you mix, you have to add xanthan gum. I use 1/2 rounded tsp to each cup of flour.
1804927
I'm sorry I can't answer that specifically . But I do know I am in LOVE with this product!! I'm on my second 50 pound bag. I have not had a failure yet! Wish I had known about this flour years ago! I also have the dough enhancer. Totally recommend!!