albertognzlz
Experimental Pizza Dough.
"Experiment time" 😆
So I had a bag of King Arthur's 00 Neapolitan Pizza Flour. I used this a few months ago and I didn't like it. Come to find out that the protein in it is 8.5%, way too low for Neapolitan pizza. 00 flour for pizza should be around 10-15% according to pizzaiolos.
Well I thought I'd fix this by combining it with some bread flour. Didn't have enough. Then all purpose flour. All from King Arthur. I think if I did my calculations correctly I should have increased it to ~11%. But
I've heard using Manitoba flour gets you a better more elastic dough. That flour is usually 14-15%. So I added vital wheat gluten to increas the strength and to get a better stretch.
Well let me tell you, this experiment sucked. All that wheat gluten made it difficult to knead. 30 minutes in the kitchen aid. 10 minute rest. 10 minutes in the kitchen aid. Then I kneaded for 1 hour by hand (slap and fold technique) because the kitchen aid got too hot and I started smelling smoke.
I added enough gluten to increase it by ~4%. Also added malt powder to get a brown crust since this will be made in the oven. I think next time I'l just buy Manitoba flour, that much wheat gluten made this flour unbearable to work with.
Dough balls are both 280g. With 6 more fermenting for the rest of the week.
Experimental Pizza Dough.
"Experiment time" 😆
So I had a bag of King Arthur's 00 Neapolitan Pizza Flour. I used this a few months ago and I didn't like it. Come to find out that the protein in it is 8.5%, way too low for Neapolitan pizza. 00 flour for pizza should be around 10-15% according to pizzaiolos.
Well I thought I'd fix this by combining it with some bread flour. Didn't have enough. Then all purpose flour. All from King Arthur. I think if I did my calculations correctly I should have increased it to ~11%. But
I've heard using Manitoba flour gets you a better more elastic dough. That flour is usually 14-15%. So I added vital wheat gluten to increas the strength and to get a better stretch.
Well let me tell you, this experiment sucked. All that wheat gluten made it difficult to knead. 30 minutes in the kitchen aid. 10 minute rest. 10 minutes in the kitchen aid. Then I kneaded for 1 hour by hand (slap and fold technique) because the kitchen aid got too hot and I started smelling smoke.
I added enough gluten to increase it by ~4%. Also added malt powder to get a brown crust since this will be made in the oven. I think next time I'l just buy Manitoba flour, that much wheat gluten made this flour unbearable to work with.
Dough balls are both 280g. With 6 more fermenting for the rest of the week.