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  • Flour ?

    So what kind of flour do you use. Right now I use one part bread flour and one part high gluten flour. I can find any 00 flour. I would like a fluffier dough.

  • #2
    Re: Flour ?

    I have been using Caputo Tipo 00 flour. I have been using it for a while and it gives me a well risen edge and thinner and fairly crisp base. This is with the 'Pizza Dough by Weight' recipe from the FB Sticky. The temptation to mess with it is there but I have only strayed when gluten free was required. That is another tale!
    Cheers ......... Steve

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    • #3
      Re: Flour ?

      Hey guys I am reading with interest. I also only use Tipo 00 but wanted to know fi anyone had a gluten free recipe where the dough acted the same and could be used in a wood fired oven. any suggestions are most welcomed.

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      • #4
        Re: Flour ?

        Originally posted by bombasha View Post
        Hey guys I am reading with interest. I also only use Tipo 00 but wanted to know fi anyone had a gluten free recipe where the dough acted the same and could be used in a wood fired oven. any suggestions are most welcomed.
        Only one attempt at GF pizza base but it worked ok. I used some gluten free plain bread flour purchased from a local supplier who stocks all kinds of flour and baking needs in general in bulk. It contains a number of different GF flours, rice etc as well as guar and xanthem. It was made to a recipe and method provided by the business and although it did not act the same as dough with gluten it produced an acceptable result.l At least my sister who can not tolerate gluten thought it was good.

        The whole gluten free baking thing is a bit of a minefield for professionals so I am happy with my one attempt.

        My sister took the recipe with her but if needed I might be able to retrieve it for you.
        Cheers ......... Steve

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        • #5
          Re: Flour ?

          Originally posted by Greenman View Post

          My sister took the recipe with her but if needed I might be able to retrieve it for you.
          I have one guest that requires GF. She brought some dough to the last party and it was a disaster! I stuck to everything and when it came out of the oven the bottom was inedible. If you found something that works I am sure those of us who uses it would very much appreciated it. I have googled it and have found a few that look promising but I prefer to not blaze new trails
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          • #6
            Re: Flour ?

            Les - I will follow this through and get the whole story together and post it in a couple of days. I can go back to the store and get the recipe and the contents of the GF flour. There is a lot more gluten intolerance around these days.

            I looked at a few recipes on the internet and some of them looked more like biscuit than bread but given the texture of most GF bread is generally more dense this was a bread recipe that came out as acceptable pizza base.
            Cheers ......... Steve

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            • #7
              Re: Flour ?

              I am using american commercial flour sadly due to the cost and availability of Caputo or any other true type 00 flour

              On a positive note - the pizzas coming out of the brick oven with this dough have been compared to those my coworker enjoyed in Naples while visiting family

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              • #8
                Re: Flour ?

                I live in an area where it's difficult to fine 00 flour or it is very expensive and I'd like to improve the flour that I'm using. One option is by regrinding the flour I'm using and the other is adding wheat gluten flour but I don't know how much to wheat gluten to add per cup of 10% protein flour. Any suggestions?

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                • #9
                  Re: Flour ?

                  I made some gluten free dough back some time ago, as our neighbours are full blooded celiacs, they reckoned it was the best that they had ever had and took all the spare balls with them.
                  Had numerous pizza parties since and more people are requiring gluten free pizza bases but we decided for them to supply their own as we saw it just 'fashionable' rather than a necessity. It also elevates us of any responsibility should any problems occur. I have scanned the notes for your own interpretation. The flour may vary considerably from supplier to supplier but as I use some from a very old and specialised supplier Peter Van, I trust his products.
                  I am just thankful that I and my whole family are free from such allergies.

                  Cheers.

                  Neill

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