Is this a good substitution for Italian 00 flour? I'm looking to make spectacular pizza dough (and pasta)...
1779744
I only know that this flour is typically used for the underside of a pizza dough...sprinkled on your breadboard before flattening your dough...it keeps the pizza from sticking and it adds in a more crunchy crust.
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
1779746
Not good for pizza, but for pasta it is great. Put in some lemon pepper when mixing up some dough.
1779747
This is great for pizza dough! I use it in this recipe all the time: http://www.organizeyourselfskinny.com/2012/02/28/how-to-make-homemade-frozen-pizza/
1779748
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.
274648
Hi, I have used this flour for a couple years and like it's ability to give you a light but chewy crust. My favorite recipe is 3c flour, 1c warm water, 11/2 teaspoon yeast, 1 tsp salt, 1 TBL sugar, 3 TBL Olive oil. Do not add the oil Until the flour and water have sat undisturbed for a a bit. Add the oil in last and finish with kneading the dough. Sometimes I do add a bit more flour. I also make the day before and let it rest in the frig. I often use half the dough and then use the rest in a few days. Happy pizza making.
1496845
I just googled "00 pizza dough" and found tone of recipes using 00 flour. Most are very good and I don't really have a favorite.
1883644
Try the website for King Arthur Flour. When I get back home, after the 25th, I might have more information for you. I think I have some recipes.
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.
1083733
It totally does. My husband and I have an outdoor pizza oven, we spoke to an italian baker and he told us to get this yeast and flour from Italy too as this also makes a difference. We tried flour and yeast from the states and it was missing something we couldn't define. We tried this yeast and flour from Italy and it is so good and crusty you'll love it.
2115347
I have! I use the "dough" option (I think #9) and it works great! I use a recipe from a cookbook I own. 1 Cup of water, 2 Tablespoons Olive Oil, 3 Cups all-purpose flour, 1 tsp. Salt, 2 Tbsp. dry yeast. Let the machine do the work, and 1.5 hrs later..boom! Pizza dough ready for handling or freezing for later! :) (Optional flour combos I've done: 1/2 C. Corn meal flour, 1 1/2 C. whole wheat flour, and 1 C. bread flour. You can also add spices like garlic, oregano, rosemary, thyme...to add extra flavor!)
198849
No. I would say that this is absolutely glutenous ie.,it contains the gliadin. I know that whole wheat flour will not rise unless it is mixed with standard baking flour. The Antimo Caputo Chef's flour gives a perfect rise. I started buying it for my pizza pie. Now I use it exclusively. I cook my own food. This flour will replace all of your grocery store bought flour. The results are excellent. I make pizza almost every day now. It's flavor and texture are perfect. Look for Clem's recipe on you-tube. Sauce from The Godfather, Clemenza's. It's simple.
359489
I don't think it would be a good flour replacement. I use it in smoothies or desserts. It's not a grain.
2037447
I didn't have any problems with mixing it with flour, when I made cloud dough (flour, oil, and the powdered paint). just an FYI though, one of my staff had a minor allergic reaction when she touched it. but you should be good to go.
990134
Yes just substitute into any recipe. The only thing I made that wasn't great was pizza, but I had the same problem with a flour recipe. This is the best gluten free flour. You will b amazed
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.
2013363
It is the same flour. I checked and there was a post discussing this issue. They call it (the Pizzeria flour) Chef's Flour for marketing purposes depending on who the reseller is. MUCH!!! better than all purpose.
792670
Almost the same consistency; my question is the amount recommended for bread/pizza dough?
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
2243841
Don't use flour. Always use cornmeal it acts like little ball bearings. Flour turns to glue. Make your pizza on your counter then transfer to the peel that you have liberally sprinkled with cornmeal. From the peel slide off into your oven. You can also use parchment paper and transfer your pizza parchment and all.