Author Topic: King Arthur Flour Perfect Pizza Flour Blend  (Read 1543 times)

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Offline ERASMO

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King Arthur Flour Perfect Pizza Flour Blend
« on: September 20, 2012, 12:15:36 PM »
I just purchased a couple bags of Perfect Pizza Flour from King Arthur.
http://www.kingarthurflour.com/shop-img/labels/1346424337107.pdf
Would any one be able to break the recipe down into bakers percentages?

Thanks



Offline weemis

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #1 on: September 20, 2012, 12:17:12 PM »
"1 Tbsp Pizza Dough Flavor"  ???
Nick Gore - just a dough eyed wanderer

Offline pizzaneer

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #2 on: September 20, 2012, 12:32:17 PM »
"1 Tbsp Pizza Dough Flavor"  ???

+1, WTH?  Here I thought my pizza tasted like pizza already, didn't know I had to buy the flavor!

Maybe it tastes like a delivery box & old grease, and smells like a sweaty guy who drives around in a car with one of those pine tree things?
I'd rather eat one good meal a day than 3 squares of garbage.

Offline Jackie Tran

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #3 on: September 20, 2012, 01:27:24 PM »
I bought their pizza flavoring to try when I very first started making pizza a few years back.  From what I can recall, it is a mix of parmesan cheese, spices and such.  It does make the dough smell a bit like pizza hut.   :-D  I only used it once and didn't see much difference in the end product.  It's still in my pantry somewhere. 

buceriasdon

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #4 on: September 20, 2012, 01:29:49 PM »
The original poster did not ask about the use of KA's pizza dough flavor. Attempting to stay on topic and pertinent to the OP's question: If you use King Arthur's weight conversion chart 3.25 cups of flour equals 13.8 ounces. 1 cup equals 4.25 ounces. Water weighs 8.34 ounces per cup, so 1.25 cups weighs 10.3 ounces. 10.3 divided by 13.8 equals a very, very wet 74%. I would recommend lowering the ratio by at least 10%. Quite frankly I find the listed ingredients in the flour and the additional ingredients to be added quite confusing. Good luck. I would use the spoon measurements for the rest.

Offline Ev

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #5 on: September 20, 2012, 01:54:18 PM »
Personally, I would just sub out the new flour for what you usually use, in a formula that you are accustomed to, and see what happens. Then you can adjust accordingly. I'd also omit the pizza flavoring. ;)

Offline ERASMO

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #6 on: September 20, 2012, 02:08:06 PM »
Thanks for all the responses.

I have used it before and did not use that flavor additive.  It made a tasty nicely workable pizza dough that I was happy with.  I am just accustomed to following formulas based on the percentages and though it would be easier this time for me to weigh all the ingredients instead of volume measureents.

thanks again for the replies!!

Offline mkevenson

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Re: King Arthur Flour Perfect Pizza Flour Blend
« Reply #7 on: September 20, 2012, 07:50:26 PM »
Erasmo, there is an App called Kitchen Calculator Pro, that will do all your ingredient conversions for you then it is just a matter of dividing the (grams) of the ingredient by the (grams) of the flour to get the bakers %.

Mark
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