The other night i needed to make a quick same-day dough and since high-gluten flour isn't good for that (as learned through the board) i decided to use king arthur italian style flour:http://shop.bakerscatalogue.com/items/item3045.html
First off, this stuff is like mixing chalk.. super powdery... etc.
For Dough recipe i used:
2 tablespoons sugar
1 tablespoon salt
3/4 cup warm water
2 1/4 cups king arthur italian style flour
2 teaspoon instant yeast
2 teaspoons olive oil
i used twice the yeast (2tsp instead of 1tsp) as is called for in most emergency doughs.
When it came time to roll out the dough.. it was awesome. When i use high gluten flour it takes me forever to get the pizza out by hand to 15 inches or so.. i always have problems with it looking really wrinkly and wanting to stretch itself back in even when i get it out....
with this italian style flour it was like working with one of those doughs you see the pizza spinning champ guys use.. when i took the dough ball out of the bowl, it took me about 1 minute to stretch the dough out to full 15 inch size.. this stuff is great to work with.
i used 1 dough ball from this recipe and made about a 15 inch pizza. The cheese used was Grande part skim mozzarella.
I thought the lower protein flour would help make a better crust since i only had about 1 hour for rise time.... it definitely came out better than using high gluten flour when i tried a same day dough last time.
i let the pizza stone heat up for about 1 hour ... the dough rose for about an hour total and popped it in.
The resulting pizza as very soft and airy.. it actually had different taste to the crust than i usually get when using king arthur high gluten flour. The taste actually reminded me of many pizza "slice" type shops that sell by the slice around where i live in California.
One other thing... i could hardly get any browning out of this pizza at all... it cooked at 500 F and even with 2tsp of sugar the dough had hardly any browning to it at all. Not sure why that would be??
Here are the pics... try this stuff out if you want a different texture and taste to your crust. its actually very good.