Your source for Pizza Flour

ginjaninja

ginjaninja

ginjaninja

Associate
Joined
30 Jul 2007
Posts
1,297
Was looking around on internet for my usual flour reorder and it was a minefield (massive cost increases, cost disparacy, delivery charges, ppl splitting the prodfuct into unamed bags [dodgy])
What do others buy? For what approach/oven?

Ive been a sheeple up till now buying caputo blue 00 15KGs off Amazon for an Oooni wood fired, becuase someone on youtube said it was good.
65% hydration, proof 4 hours as whole and 4 hours as balls. (going to move to longer proove of 8 hours over night and 8 hours as balls)

My sense is the prooving method and hydration is probably the biggest factor and i probably should buy cheaper flour, thoughts?

Got some air tight wide tuperware for prooving which are very useful.
 
Caputo blue/red are good. Strong white bread flour is also fine as is OO flour. They all make different doughs. But if you cant make pizza with strong white bread flour then.. oh dear :p

Source = I have a brick oven and make pizza a lot.
 
200sols said:
Caputo blue/red are good. Strong white bread flour is also fine as is OO flour. They all make different doughs. But if you cant make pizza with strong white bread flour then.. oh dear :p

Source = I have a brick oven and make pizza a lot.
Click to expand...
The Caputo gluten free flour has been a godsend, actually makes pizzas tasty again for those of us whose bodies have decided to play silly buggers.
 
200sols said:
Caputo blue/red are good. Strong white bread flour is also fine as is OO flour. They all make different doughs. But if you cant make pizza with strong white bread flour then.. oh dear :p

Source = I have a brick oven and make pizza a lot.
Click to expand...

I don't get why someone thinks that using strong bread flour for pizza is a joke, so I went into "challenge accepted" mode to create some rustic style snacks:

Rose nicely:

KQ7K924.jpg


Survived some stretching:

KQ7KdpS.jpg


KQ7KJv2.jpg
 
ginjaninja said:
My sense is the prooving method and hydration is probably the biggest factor and i probably should buy cheaper flour, thoughts?
Click to expand...
have you tried the proverbial sourdough with a poolish starter prepared a day before you make pizza dough - what yeast do you use. ?
otherwise I just use standard supmkt bread flour, too.

[ Would love to have a mixer capable of dough which I think would move things up a notch, but they are like an £800+ investment , no Black friday giveaways unlike kenwood/kitchenaid ]
 
We’ve had decent results with Sainsbury’s strong white bread flour. Nothing fancy, but makes decent pizza in the Ooni 3. Also very reliable in the bread maker.
 
I didn't say you couldn't I just wouldn't. 62% hydration 18 hours 14@4c 4@room temp cooked in an Regular Oven and no I don't eat it, test yes!
03.jpg


Dallagiovanna La Napoletana Flour
  • Type 00 soft wheat
  • W 310
  • P/L 0.60
  • Proteins 12%
  • Humidity <15.5
 
Ad_Augendae said:
I didn't say you couldn't I just wouldn't. 62% hydration 18 hours 14@4c 4@room temp cooked in an Regular Oven and no I don't eat it, test yes!
03.jpg


Dallagiovanna La Napoletana Flour
  • Type 00 soft wheat
  • W 310
  • P/L 0.60
  • Proteins 12%
  • Humidity <15.5
Click to expand...
You didnt really say anything, just left laughing emojis.

mr Badgers bread floud pizza looks better :p :D :cool:
 
Mr Badger said:
If you have your pizza making technique down, have you tried just using a regular strong bread flour?
Click to expand...
I havent, i guess theres no harm in makaing a 2nd batch next time, I find you can tell if its going to be good at the stretching out stage.... The way it stretches and doesnt contract much is what i look for.
 
jpaul said:
have you tried the proverbial sourdough with a poolish starter prepared a day before you make pizza dough - what yeast do you use. ?
otherwise I just use standard supmkt bread flour, too.

[ Would love to have a mixer capable of dough which I think would move things up a notch, but they are like an £800+ investment , no Black friday giveaways unlike kenwood/kitchenaid ]
Click to expand...
I can confirm that mixing the dough in a mixer (dough hook), makes a consistently great / better result imo...........those 1000s of turns in a a few minutes...hands cant compete....
 
Last edited:
this is the kitchen porn I want

jpaul said:
I hadn't appreciated the pro-sumer spiral is made by wilfa ... hopefully people never paid £500 for a KA ... but if you did you can have a pretty & competent spiral machine for a few dollars more £750
(that would be competing for 'Miss kitchen' position with the espresso machine in my kitchen)

Click to expand...
 
You must log in or register to reply here.
Back
Top Bottom