Old 02-08-2010, 04:30 PM
Join Date: Jul 2007
Location: Calgary
Posts: 20
Default Replacing OO Flour

I have a hard time finding reasonably priced OO flour for pizza dough. but a potential solution presented itself in an Italian Cookbook I was just reading - replace OO flour with 1 part pastry flour, and 3 parts unbleached flour.

I will by trying it soon. Anyone else have any experience?
Reply With Quote
Old 02-08-2010, 05:12 PM
Master Builder
Join Date: Mar 2008
Location: Washington State USA
Posts: 803
Default Re: Replacing OO Flour

I have not tried mixing flours in hopes of imitating another, however, here is a link to a page that perhaps is relevant. Written near the bottom under French flours:

"It has been put forth in some circles that French flours can be imitated by “cutting” the extra strength of North American bread flours with weaker cake or pastry flours. The logic of this is attractive, but it does not pan out."

Don't know if this also relates to Italian flours and imitating 00 type flour but the authors write as if they knew what they were talking about. And I wonder if their pun was intended or a slip in translation :-)

Hope this helps and do let us know how well it works...the experts aren't always right.

Oops! Here's the link:

Last edited by Wiley; 02-08-2010 at 05:39 PM.
Reply With Quote
Old 02-08-2010, 05:57 PM
Join Date: Sep 2009
Location: Los Angeles
Posts: 33
Default Re: Replacing OO Flour

I have used a cheapo, store brand, bread flour (Ralph's) with good results. I tested a bunch of local brands by mixing to 80% hydration w/ no yeast and letting it rest 10 minutes. Then grabed a chunk and pulled it apart to see if the strands of gluten were elastic and long.

Have you tried calling Giusto's and/or King Arthur Flour (99% sure they will ship to Canada)? I expect it will still cost you around $3/lb US -- is that too much?

I really recommend the Giusto's Ultimate Performance High Gluten Unbleached Bread Flour(available in 5 or 75lb bags). Better flavor than the Italian 00's (IMO), and doesn't come all the way from It'ly. I have not used the King Arthur flours recently, but that's who Hamelman works for, so it can't be bad, right?

Last edited by echopark; 02-08-2010 at 08:18 PM.
Reply With Quote
Old 02-08-2010, 06:56 PM
Il Pizzaiolo
Join Date: Nov 2006
Location: San Antonio
Posts: 1,719
Default Re: Replacing OO Flour

Let me be candid. I find it ludicrous to worry about blending flours to achieve some mythical result if you don't understand the individual flours first! And it isn't that folowing a recipe is wrong so much as it is that the "flours" you are proposing to blend are more diffferent than the outcome you are pursuing.

It makes far more sense to me to get comfortable with AP flour before begnning to blend AP with pastry flour. Until you know what AP does how do you proosoe to evaluate the blend or its shift in characteristics.

I would strongly encourage you to deal with what you have reasonably available before you start experimenting!
Reply With Quote

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On

Similar Threads
Thread Thread Starter Forum Replies Last Post
Historic Stone Flour Mill james Artisan Ingredients 9 03-07-2009 12:32 PM
flour types egalecki Hearth Bread and Flatbread 11 12-08-2008 07:45 AM
Flour additives james Artisan Ingredients 13 04-28-2007 11:43 AM
How to Read an Italian Flour Label james Artisan Ingredients 0 06-02-2006 02:15 PM
Caputo Flour james Artisan Ingredients 0 04-07-2005 02:20 AM

All times are GMT -7. The time now is 12:08 AM.

Powered by vBulletin® Copyright ©2000 - 2015, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.6.0
2006/10 Forno Bravo, LLC