web analytics
King Arthur Italian-Style Flour - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

Forno Bravo
See more
See less

King Arthur Italian-Style Flour

  • Filter
  • Time
  • Show
Clear All
new posts

  • King Arthur Italian-Style Flour

    My mom sent me a bag of King Arthur Italian Style Flour for Valentine's day, and we tested it out on Tuesday night. The bag says "Bakes like Italian 00 flour--Perfect for pizza and breadsticks." And the texture of the dry flour felt like the Caputo 00 I bought from the import shop. But wow, when it was made into dough, it didn't perform anything like the Caputo (or even bread flour, for that matter). The dough was very difficult to work with, and kept tearing when Drew would try to stretch and toss the dough. Drew is really, scarily good at this dough-shaping stuff, and hasn't torn a hole in a single pizza until this batch of dough.

    The flavor and texture when the pizzas were cooked was quite good. It's just the handling that was tricky and unsatisfying.

  • #2
    Re: King Arthur Italian-Style Flour

    Maybe "King" Arthur needs to be demoted to "Prince" or even "Poorper"?
    Have you contacted them over the problem?

    If you don't succeed the first time, try again and again until you get it right!


    • #3
      Re: King Arthur Italian-Style Flour

      Thanks for sharing your experience. We are sorry to hear that the Italian Style flour didn't work out for your as expected.

      Our bakers would be happy to troubleshoot with you. You can reach us at through email bakers@kingarthurflour.com or through our live chat at King Arthur Flour home page.

      We appreciate your comments and look forward to hearing from you.

      MJR @ King Arthur Flour


      • #4
        Re: King Arthur Italian-Style Flour

        I've heard very good things about the forums over at KA flours and the experts there that offer advice. I'd planned to head over there to see if I could tweak technique and get better results. Like I said, the taste and cooked texture were very good.


        • #5
          Re: King Arthur Italian-Style Flour

          KAF -- thanks for jumping in. That's very responsive and appreciated. I bake every day with KA GP, white whole wheat and whole wheat, and I often ponder what a high percentage of my daily calories come from KA. Your flours are great.

          That said, I still like Caputo for pizza and focaccia. :-)

          Welcome guys,
          Pizza Ovens
          Outdoor Fireplaces


          • #6
            Re: King Arthur Italian-Style Flour

            I had small amounts of whole wheat flour, all-purpose and 00 (all KA) which I needed to use...mixed a batch of equal parts and it was pretty good. But how bad can it be in the form of a pizza....?....Haven't used Caputo yet, but i'm looking forward to doing so.
            Great pizza, a cold beer,a great cigar and great friends...my idea of a great time