Any flour mix possible ?

[Williamgag]

Ok here's the thing, I made some pies today and they were like really cool, but they were so pale !!! I knew that using 00 flour implicates that but it wasnt even funny.... texture and taste wise they were amazing, but look wise they were way to white. Would it change something like to mix some bread flour with my Granoro 00

[buceriasdon]

Close your eyes when you take a bite. It won't matter but the taste.
Don

[Essen1]

Ok here's the thing, I made some pies today and they were like really cool, but they were so pale !!! I knew that using 00 flour implicates that but it wasnt even funny.... texture and taste wise they were amazing, but look wise they were way to white. Would it change something like to mix some bread flour with my Granoro 00

00 doesn't fare well in a regular home oven, hence the paleness.

I'd go for a 60/40 BF/00 ratio and maybe increase it to 75/25.

[Williamgag]

Close your eyes when you take a bite. It won't matter but the taste.
Don

hahaha nice one

[Williamgag]

00 doesn't fare well in a regular home oven, hence the paleness.

I'd go for a 60/40 BF/00 ratio and maybe increase it to 75/25.

ok thanks for the tip ! but could adding like more oil to the dough help ?

[Essen1]

Perhaps, but I doubt it.

If you want more color, you can always slightly brush some olive oil on the rim of the pizza before putting the sauce and toppings on.

[buceriasdon]

Ok, all kidding aside, Mike speak truth.
Don

Perhaps, but I doubt it.

If you want more color, you can always slightly brush some olive oil on the rim of the pizza before putting the sauce and toppings on.

[utahdave]

Adding oil, as well as, sugar or malt to the dough should help with the browning.

Dave

[scott r]

Dave is right, caputo is unmalted flour, and malt  is in just about every american flour allowing us to bake at lower temps while achieving plenty of color.   THat would be your best bet as far as additives go, but unfortunately I have gone down the road of flour blending, oil, sugar and malt, and in the end, plain old boring american flour just seems to work better for me at home oven temps.   Save the OO for frying calzones and high temp ovens.   

[pizzablogger]

William, the use of Caputo flour in a home oven, as well as some various discussions with regards to various additives (oil, whey, etc) to help give the crust color, are part of the long Reverse Engineering A16 thread (http://www.pizzamaking.com/forum/index.php/topic,1298.0.html)

It's a long thread, but I suggest you read it. You're bound to learn a good bit about using Caputo in a home oven while reading that thread. --K

[scott r]

Thats right pizzablogger, I remember trying the whey,   It actually did a really nice thing to the texture, and promoted browning.   The funny thing was that it made my crust taste like cheese doodles and smartfood!   

[Williamgag]

thanks a lot for the help

[Pete-zza]

Williamgag,

The flour blend as described at http://www.pizzamaking.com/forum/index.php/topic,6120.msg52537.html#msg52537 looks interesting. I haven't tried the recipe myself but I can see how each component helps in a home oven environment. My guess is that the amount of dough made using the recipe is enough for two smallish pizzas.

Peter

[Williamgag]

thanks ! I really appreciate your help