Author Topic: KASL...WOW!  (Read 3350 times)

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Offline TimEggers

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KASL...WOW!
« on: September 12, 2005, 02:54:46 PM »
Today I made my best damn pizza pie that I have ever made!  It's all because of King Arthur's Sir Lancelot High Gluten Flour.  What a difference it makes!  In every step of preparation I could see the benefits of the KASL over my Pillsbury Bread Machine Flour (I'll NEVER use that again!).

The dough formed very nicely and was perfect right out of the mixer (tacky but not sticky at all) and didn't need any on the fly adjustments for moisture.  The dough felt wonderful in my hands when I formed the dough balls.  The dough also had a wonderful balance in elasticity and extensibility.  It tossed and stretched so nicely.  I found it much more suited for tossing in the air than my previous recipes.

Best of all the flavor and browning (even at a relatively cool 425F) of the crust were wonderful.  I had it an hour ago and the flavor is still lingering on my palette.  Very nice!

In short: Get high gluten flour.  More than that mail order (if you have too) for some KASL:

http://www.amazon.com/exec/obidos/tg/detail/-/B0009J5KZC/?tag=pizzamaking-20

Here is how I did it:

-------------------------
Timís Pizza Recipe v5.0

Ingredients:
(Amount) (Name) (Bakerís Percent)

Dry Ingredients:
16oz (454g) King Arthur's Sir Lancelot High Gluten Flour, sifted (100%)
1/2 TBSP Fleischmannís Rapid Rise Yeast (1%)
1 tsp Cane sugar (0.89%)
2 tsp Salt (2.46%)
   
Wet Ingredients:
286g Water (room temperature, approx. 75F) (62.9%)
1/2 TBSP Clover Honey (2.3%)
1 TBSP Bertolli Classico Olive Oil (3.1%)

Tools:
Kitchen Aid Mixer with dough hook
Bowl
Whisk
Crisco EVOO Cooking Spray

Procedure:

Mix all dry ingredients in bowl (NOT mixer bowl) and whisk to combine.

Put water and honey into mixer bowl then stir to combine.

Turn mixer on to setting 2, start timer and begin to slowly add dry ingredient mixture.  This should take 1-2 minutes.

At 4 minutes add the olive oil.   

Knead until timer reads 8 to 9 minutes.

Turn dough out onto a lightly flour dusted counter and roll into a ball.  Clean mixer bowl and towel dry.  Lightly mist mixer bowl with EVOO cooking spray, add dough ball, then mist dough ball.  Cover with plastic wrap (then aluminum foil if you wish) then chill in refrigerator.


Online Pete-zza

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Re: KASL...WOW!
« Reply #1 on: September 12, 2005, 04:26:25 PM »
Tim,

Judging from your recent poll on pizza consumption and the number of pizzas you have been making lately, when you have used up your current allocation of KASL you may want to read the topics at this thread: http://www.pizzamaking.com/forum/index.php?topic=1140.new#new.

I think you are a prime candidate for the 50-lb. bag :).

Peter

Offline Ronzo

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Re: KASL...WOW!
« Reply #2 on: September 12, 2005, 04:56:41 PM »
Thanks for posting the link to Amazon, man.

I had no idea they sold KASL on there.

Now I don't have to worry about buying a 50 pound bag of the stuff and having my wife look at me like I have 8 heads... much less worry about the flour going bad before I use it all.

« Last Edit: September 12, 2005, 04:58:13 PM by nytxn »
Fuggheddabowdit!

~ Ron

Former NY'er living in Texas
http://newtexianbrew.com - http://pinterest.com/NewTexianBrew

Offline TimEggers

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Re: KASL...WOW!
« Reply #3 on: September 13, 2005, 12:49:15 AM »
Tim,

Judging from your recent poll on pizza consumption and the number of pizzas you have been making lately, when you have used up your current allocation of KASL you may want to read the topics at this thread: http://www.pizzamaking.com/forum/index.php?topic=1140.new#new.

I think you are a prime candidate for the 50-lb. bag :).

Peter

...already have a shortcut on my desktop!