Author Topic: Pizza flour for high temperature wfo  (Read 809 times)

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Offline capamando

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Pizza flour for high temperature wfo
« on: December 14, 2011, 07:51:51 PM »
Hello folks,

Can anyone tell me of a flour or combination of flours( besides Caputo 00) that can be used successfully in a high temperature(700-900 degrees) wood fired oven?  I lean towards a neapolitan style pie.

Thanks


Offline Tscarborough

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Re: Pizza flour for high temperature wfo
« Reply #1 on: December 14, 2011, 09:25:58 PM »
Common AP or bread flour works just fine, and you can also add up to 20% semolina if you like.  You may have to up your hydration a bit above normal kitchen oven levels though.

Offline TXCraig1

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Re: Pizza flour for high temperature wfo
« Reply #2 on: December 14, 2011, 09:51:53 PM »
I've tried KAAP at 62% hydration with OK results at 875F. Not as good as Caputo, but acceptable.

Craig
Pizza is not bread.

Offline capamando

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Re: Pizza flour for high temperature wfo
« Reply #3 on: December 15, 2011, 06:58:57 AM »


Thanks guys, I am just trying to figure out how I can come as close as I can to a Caputo 00 flour pie in a wfo (800+ degrees). I want to put out a neapolitan style pie with ingredients that I can buy locally.

Offline dellavecchia

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Re: Pizza flour for high temperature wfo
« Reply #4 on: December 15, 2011, 10:51:22 AM »
I believe there are a number of 00 flours available at Restaurant Depot. Otherwise, if you want small bags of flour, any all purpose will work fine, you just have to adjust hydration and oven temp for over browning due to the malt. Caputo Pizzeria is around 12% protein.

John