Author Topic: Why I like KAAP  (Read 6031 times)

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Offline TXCraig1

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Why I like KAAP
« on: February 27, 2011, 03:17:57 PM »
I was asked why I like KAAP. A picture is worth a 1000 words.

All of these pies are Ischia culture, 62-64% hydration, 24-30 hour total room temp rise, cooked at 750F for ~2.5 min.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline Jackie Tran

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Re: Why I like KAAP
« Reply #1 on: February 27, 2011, 03:31:24 PM »
Very Nice Craig.  Amazing what we can do with AP flour.

Chau

Offline dellavecchia

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Re: Why I like KAAP
« Reply #2 on: February 27, 2011, 03:44:38 PM »
Just awesome, Craig. I think King Arthur gets put down alot, but I have had nothing but great results with both KAAP and bread flour.

John

buceriasdon

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Re: Why I like KAAP
« Reply #3 on: February 27, 2011, 04:10:03 PM »
Craig, That's art, the good kind.
Don

Offline TXCraig1

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Re: Why I like KAAP
« Reply #4 on: February 27, 2011, 04:37:42 PM »
Thanks, guys!

Craig, That's art, the good kind.
Don

Don, thanks, I'm very glad it's the good kind because it is absolutely the only thing I can do that could possibly be considered art.  :-D

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline StrayBullet

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Re: Why I like KAAP
« Reply #5 on: February 27, 2011, 06:54:07 PM »
Some amazing looking pies, I just may try this out next weekend :)

Mark

Online norma427

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Re: Why I like KAAP
« Reply #6 on: February 27, 2011, 08:49:07 PM »
Craig,

What amazing crumb shots!  ;D

Norma


Offline Ronzo

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Re: Why I like KAAP
« Reply #7 on: February 27, 2011, 09:42:13 PM »
Craig, That's art, the good kind.
Don
agreed. It's beautiful.
Fuggheddabowdit!

~ Ron

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Offline Jet_deck

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Re: Why I like KAAP
« Reply #8 on: February 27, 2011, 09:46:02 PM »
Nice job Craig, they look excellent.  Was any oil in the dough?  I ask because most stuff that looks this good, has a little.  Your welcome in my backyard anytime. ;D
Her mind is Tiffany-twisted, she got the Mercedes bends


Offline TXCraig1

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Re: Why I like KAAP
« Reply #9 on: February 27, 2011, 09:47:42 PM »

Thank you Norma and Ronzo.



I think King Arthur gets put down alot, but I have had nothing but great results with both KAAP and bread flour.
I agree completely, and that was exactly what I wanted to convey with my post.
Thanks, John.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

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Re: Why I like KAAP
« Reply #10 on: February 27, 2011, 09:53:08 PM »
Nice job Craig, they look excellent.  Was any oil in the dough?  I ask because most stuff that looks this good, has a little.  Your welcome in my backyard anytime. ;D

Thanks, Jet. No oil in the dough. I bet it has been more than three years since I made pizza dough (or bread for that matter) with oil in it.  

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Jet_deck

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Re: Why I like KAAP
« Reply #11 on: February 27, 2011, 10:15:56 PM »
Were these cooked in your gasser?  I guess you have learned the point when to quit kneeding the dough.  I simply have not figured that point out yet, it seems that it changes so quickly after the rest.  Really nice looking results, you could make a pro blush. :o  lol.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline sconosciuto

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Re: Why I like KAAP
« Reply #12 on: February 27, 2011, 10:17:02 PM »
Bravo, bravo on the spectacular looking crust shots!  They are mouth watering indeed.

What oven setup (conventional, wood, BBQ)?

Offline TXCraig1

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Re: Why I like KAAP
« Reply #13 on: February 27, 2011, 10:28:59 PM »
Were these cooked in your gasser?  I guess you have learned the point when to quit kneeding the dough.  I simply have not figured that point out yet, it seems that it changes so quickly after the rest.  Really nice looking results, you could make a pro blush. :o  lol.

Yes, still cooking them in the gasser (sconosciuto, I describe it here: http://www.pizzamaking.com/forum/index.php/topic,9614.0.html). I guess I'm about ready to start building a WFO here, though I'm considering being lazy and buying one.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline sconosciuto

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Re: Why I like KAAP
« Reply #14 on: February 27, 2011, 11:01:43 PM »
Very nice setup.  Do you have something that rotates the stone in there?

I've always had very good luck with the KABF and am always irritated when I hear the one or two people on here talking bad about the King Arthur products.  Glad to see some other people supporting the KA.  Have not tried the all-purpose variety but will have to get a bag next time around.  I did try a bag of the much talked about Sir Lancelot and was not so impressed.  I myself am stuck with a conventional gas oven for now (525F max) so I'm a bit woeful that I cannot match the browning ability of your setup.   :'(

Hey I noticed you're in Houston, so am I!

Offline Jet_deck

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Re: Why I like KAAP
« Reply #15 on: February 27, 2011, 11:07:19 PM »
Make sure you buy a really expensive one, so I can come cook on it.
Her mind is Tiffany-twisted, she got the Mercedes bends

Offline Ronzo

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Re: Why I like KAAP
« Reply #16 on: February 27, 2011, 11:07:57 PM »
in the Austin area here, but will be in Houston in a couple weeks...
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
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Offline chickenparm

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Re: Why I like KAAP
« Reply #17 on: February 27, 2011, 11:31:17 PM »
I am real glad you posted this.Those are amazing looking slices!I have a full back of KAAP flour that I have not tried yet.I'm still using my KABF and always liked my pies made with bread flour.I have been itching to try some new dough made with the AP unit.

Just something I wanted to learn and do.Can you tell me if there is any differences so far between the BF and the AP flour? Anything to do with crumb,taste,crispiness or etc. with your recipes thus far?

Thanks for any feedback.Again those slices look amazing!
 :pizza:

-Bill

Offline TXCraig1

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Re: Why I like KAAP
« Reply #18 on: February 28, 2011, 11:11:58 AM »
Very nice setup.  Do you have something that rotates the stone in there?

I've always had very good luck with the KABF and am always irritated when I hear the one or two people on here talking bad about the King Arthur products.  Glad to see some other people supporting the KA.  Have not tried the all-purpose variety but will have to get a bag next time around.  I did try a bag of the much talked about Sir Lancelot and was not so impressed.  I myself am stuck with a conventional gas oven for now (525F max) so I'm a bit woeful that I cannot match the browning ability of your setup.   :'(

Hey I noticed you're in Houston, so am I!

No, the stone does not rotate. I run it like a WFO. I quickly open the lid a couple inches and turn the pie with a peel a couple times.

I like a super tender crust, and have had the best resutls with the lower protein flours. KAAP is by far my favorite, all things considered. I've had good results with Caputo, but it is too much trouble for me to get and costs me 2X the KAAP. It may not be the best choice for your set-up, but it doesn't cost much to give it a try. You might be able to get the browing you want. There are some great posts on how to do it with the broiler and a steel plate or soapstone cooking surface.

There are quite a few folks from TX in this forum. It would be cool to find a way to get everyone together.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Tscarborough

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Re: Why I like KAAP
« Reply #19 on: February 28, 2011, 08:16:35 PM »
Gorgeous pics!  I use the KABF, but will try the AP next time.  I have tried every brand flour available in Austin, and the KA is by far the best, both at 900 degrees and 550.  I echo the no oil, save it for drizzling or caramelizing onions.

Offline jever4321

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Re: Why I like KAAP
« Reply #20 on: February 28, 2011, 08:25:08 PM »
Wow, those slices look AWESOME. Great job!
-Jay

Offline Mmmph

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Re: Why I like KAAP
« Reply #21 on: February 28, 2011, 08:29:00 PM »
I Love KABF and use it all the time...and it ain't cheap around here.

I can get KAAP at Wal-Mart, CHEAP! I'm gonna have to try it out.

Anyone who talks smack about KA flour can kiss my little black egg.
Sono venuto, ho visto, ho mangiato

Offline Ronzo

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Re: Why I like KAAP
« Reply #22 on: February 28, 2011, 08:48:22 PM »
Gorgeous pics!  I use the KABF, but will try the AP next time.  I have tried every brand flour available in Austin, and the KA is by far the best, both at 900 degrees and 550.  I echo the no oil, save it for drizzling or caramelizing onions.

I've found HEB BF to be just fine for what I do on the LBE, but I also like the KABF just as much. The HEB stuff is usually cheaper, but sometimes not.
Fuggheddabowdit!

~ Ron

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Offline chickenparm

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Re: Why I like KAAP
« Reply #23 on: February 28, 2011, 08:57:54 PM »
I've found HEB BF to be just fine for what I do on the LBE, but I also like the KABF just as much. The HEB stuff is usually cheaper, but sometimes not.

Hi Ron,
Whats HEB? I may have just forgot what brand that is.

Thanks.
 :)
-Bill

Offline TXCraig1

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Re: Why I like KAAP
« Reply #24 on: February 28, 2011, 09:14:17 PM »
Hi Ron,
Whats HEB? I may have just forgot what brand that is.

Thanks.
 :)


It's a local grocery store chain in TX. They have some incredible stores culminating in their Central Market stores which rate up with world's finest grocery stores.

Craig
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


 

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