Author Topic: King Arthur Italian Style Flour  (Read 3559 times)

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Offline snowdy

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King Arthur Italian Style Flour
« on: March 02, 2005, 10:34:12 PM »
I just got a bag of this stuff shipped to me with some KASL too.

is this stuff the same as 00 ?

is it comparable to caputo? anyone used this?
http://shop.bakerscatalogue.com/detail.jsp?id=3045&pv=1109820261980


Offline D.C. Pizza Master

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Re: King Arthur Italian Style Flour
« Reply #1 on: March 03, 2005, 12:55:25 AM »
I just got a bag of this stuff shipped to me with some KASL too.

is this stuff the same as 00 ?

is it comparable to caputo? anyone used this?
http://shop.bakerscatalogue.com/detail.jsp?id=3045&pv=1109820261980

King Arthur Italian style?

i suggest King Arthur Special

it is superior to caputo

Offline wayno

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Re: King Arthur Italian Style Flour
« Reply #2 on: March 11, 2005, 10:37:25 AM »
This is what KA says on their website:

Our Italian-Style Flour is a clone of Italian 00 flour with a very soft, tractable protein level of 8.5%. This will make an extremely supple, extensible dough, ideal for light, thin pizza crust, focaccia or grissini.

I have ordered this flour, but have not used it yet.  The recipe on the KA bag is for foccacia.

Wayno
At night, I either sleep, make love or dream about making pizza.

Offline snowdy

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Re: King Arthur Italian Style Flour
« Reply #3 on: March 12, 2005, 03:47:45 AM »
i made a same day dough this week and wanted to try a lower protein flower since ive been told high gluten flour is not good for same day...

so i mized 1 1/2 cups bread flour and 1 1/2 cups italian style king arthur....

turned out nice!

for the hell of it im going to try a 100% KA italian flour dough to see what happens, ill post pics :)

Offline PizzaBrewer

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Re: King Arthur Italian Style Flour
« Reply #4 on: July 29, 2005, 02:10:41 PM »
I bought some of this at the KA store in Vermont.  I mixed up some dough yesterday, and have tried it out.  I find it very hard to work with, very extensible--to the point that it's hard to pick up without unintended stretching.  The dough is also very easy to tear.

I didn't increase the kneading time vs. my usual high gluten flour doughs.  Does this flour benefit from extended mixing/kneading?

---Guy
Man does not live by bread alone.  There's also tomato, cheese and pepperoni.

Offline Pete-zza

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Re: King Arthur Italian Style Flour
« Reply #5 on: July 29, 2005, 03:53:00 PM »
Guy,

What you have is not the real (imported) 00 flour. It is King Arthur's "clone" of the real thing. It logs in at 8.5% protein, which is lower than any imported 00 flour I am aware of. It is actually closer to pastry flour, so it will have qualities of a weak flour. You might try a long knead time to see if that will help better develop the gluten structure. You might also consider adding some bread flour or high-gluten flour to the KA 00 to increase the overall protein/gluten content. Maybe around 15-20%. I had a lot of problems when I tried using the KA 00 in recipes calling for 00 flour. The finished crust also tended to be lighter than the crusts made with the imported 00 flours and it had a more stiff and cracker-like texture rather than soft and tender.

Peter


 

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