Author Topic: Can you say "Makes All The Difference ? " !!! (Read 2797 times)

canadianbacon · « **on:** October 25, 2003, 09:33:36 PM »

** Attention *** !!!

Hi guys !

I tried for the first time tonight, a cake and pastry flour for my pizza dough.
I had no time yesterday to make the dough, so made it tonight, and an hour later
made the pizza.

This is a heavenly experience for me, - the pizza dough was JUST like the
pizza joints around here ! - ---- first off I have to thank YOU guys ! for posting info
numerous times about higher gluten flour - ok, so cake and pastry dough is does NOT
contain the highest gluten content around, but it is way higher than the "all purpose" flour I have been using ! ----- First off, - a total difference in the texure of the flour, - wow ! I noticed that right off the bat !

The dough for the first time coming out of the oven --- wowowowowowo !
Anyway, hey, even my wife for the fist time gave a thumbs up - she said "I HAVE IT !! " ... meaning I have finally got the darn secret of resturauant dough !!! -- wowie !

anyway for the first time, there is the absence of "homemade dough" ....

now, to find this "OO" flour you guys talk about......... or whatever is high gluten
and try that.

anyway, ok I'm like a kid on Xmas day hehehehe !

Thanks for listening. I learn by others posting their stories, so I hope one day
somebody learns something from this, or at least finds it of interest.

Mark.

Wayne · « **Reply #1 on:** October 25, 2003, 10:01:07 PM »

Hmm. I'll have to try this on my next one.

canadianbacon · « **Reply #2 on:** October 25, 2003, 10:27:48 PM »

here's the end result.

sorry the image is so small guys hehehehe,
anyway pizza was out of this world.

oh yah, and your eyes are not deceiving you, I got that pizza out of the oven
in the nick of time.... I almost burnt it. - yikes !

Mark.

Randy · « **Reply #3 on:** October 26, 2003, 06:02:11 AM »

Mark, cake flour is a low gluten flour compared to AP but if you liked the results then you got what you need.

Randy

Steve · « **Reply #4 on:** October 26, 2003, 08:58:43 AM »

Hmmm... very interesting!

Gluten is what makes the dough stretchable and allows it to rise higher.

Pasty/cake flour is at the bottom of the gluten scale.
Next comes all-purpose.
Then it's bread flour.
And finally "high-gluten" flour.

Italian "00" flour can be approximated by mixing 1 part cake/pastry flour with 4 parts all-purpose (i.e. it has a lower gluten content than all-purpose but higher than pastry flour).

Glad that the pastry flour worked for you, I'll have to try it.

Randy · « **Reply #5 on:** October 26, 2003, 09:39:09 AM »

I guess the question is do you want a tougher pull apart crust or more of a finer crumb structure like sliced white bread.
Randy

canadianbacon · « **Reply #6 on:** October 26, 2003, 11:24:42 AM »

Morning Guys,

Oh, well that kind of burst my bubble

I guess I need to learn a few things still it seems hehe.

Ok, so the pastry flour I bought has a *lower* gluten rating then all purpose,
wow, that is indeed interesting.

The funny thing though is there is an absence in my dough for the first time, that I have
always had, - and that was a taste of "non-pizzeria" type dough.

For the first time last night using that new flour, it tasted like the real pizza place, really strange.

I'm now going to have to find "pizza flour" and see the difference once again.

Another thing, I found the dough wasn't bad at stretching either, I tried for fun last night to make the pizza dough into the pizza shape by using my knuckles as I have seen them do, and it kind of worked, I got the pizza out to about maybe a 10" circle, pretty good for an amateur, - the only thing, the outsides of the dough ( the out edge) was much thicker than the middle, so I re-did it using a rolling pin.

Anyway interesting stuff, really !

Thanks for all the tips

Mark.

Randy · « **Reply #7 on:** October 26, 2003, 11:46:10 AM »

the good thing about pizza is there is no rules. If you like the pizza made with the cake and pastry flour stick with it. It might be a new trend.

Randy

DKM · « **Reply #8 on:** October 26, 2003, 07:05:28 PM »

Two things seem to fly in face of what most of us consider 'normal'.

1. You used a low gluten flour.

2. You made the pizza after only an hour.

Sounds like I am going to have some fun next week try this out.

DKM

Derek · « **Reply #9 on:** October 27, 2003, 12:19:47 PM »

There are Neapolitan recipes on the web that incorporate pastry flour... like this one:

http://www.allbaking.net/ch/1999/june/pizzaanyway1.html

I'm looking forward to trying this out!

itsinthesauce · « **Reply #10 on:** October 28, 2003, 08:39:50 AM »

Randy, I agree with you....there are no rules. Just havefun makin pizzas.

Pizza Making Forum