Author Topic: kaap  (Read 282 times)

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Offline jajess89

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kaap
« on: January 10, 2013, 07:32:52 PM »
Is there a good pizza dough recipe using kaap flour?


Offline TXCraig1

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Re: kaap
« Reply #1 on: January 10, 2013, 11:28:36 PM »
What kind of pizza do you want to make?

Yous should be able to use KAAP in most any recipe. I like it for pizza.

CL
I love pigs. They convert vegetables into bacon.

Offline jajess89

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Re: kaap
« Reply #2 on: January 13, 2013, 01:17:54 AM »
I was thinking Neapolitan and Straw hat pizza clone any ideas?

Offline TXCraig1

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Re: kaap
« Reply #3 on: January 13, 2013, 09:34:05 AM »
I was thinking Neapolitan and Straw hat pizza clone any ideas?



Straw Hat isn't really my thing. I've never seen a clone of their pizza, but I don't look either.

A home oven really isn't capable of NP, so you either have to physically hack it (cut the lock so you can bake on the cleaning cycle - not recommended), or trick it such as these. KAAP would be a good choice in any of the formulations for NP in a home oven.

http://www.pizzamaking.com/forum/index.php/topic,10024.msg87446.html#msg87446
http://www.pizzamaking.com/forum/index.php/topic,11654.msg107375.html#msg107375
I love pigs. They convert vegetables into bacon.

Offline jajess89

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Re: kaap
« Reply #4 on: January 13, 2013, 10:19:06 PM »
I'm building a wfo.

Offline TXCraig1

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Re: kaap
« Reply #5 on: January 13, 2013, 10:35:48 PM »
I'm building a wfo.


Then KAAP is probably not your best choice. An unmalted flour such as Caputo Pizzeria will handle the heat of a WFO much better. You can use KAAP, but you'll need to keep the temperature at around 750F or less.
I love pigs. They convert vegetables into bacon.