Author Topic: Tried mixing flours for Malnatis crust  (Read 710 times)

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Offline pythonic

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Tried mixing flours for Malnatis crust
« on: April 24, 2013, 09:18:09 PM »
50% King Arthur
50% Ceresota (Midwest flour)

Turned out okay but not as good as the previous.  Big flavor difference and a little bready.   Guess I have to stick with the pricier King Arthur.  I also didn't foil off the rack 7 inches above so it didn't brown as well.

Nate
If you can dodge a wrench you can dodge a ball.


Offline Chicago Bob

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Re: Tried mixing flours for Malnatis crust
« Reply #1 on: April 24, 2013, 09:57:36 PM »
You are working with some good looking cheese and tom. product Nate...very photogenic. Nice!  :chef:
"Care Free Highway...let me slip away on you"

Offline vcb

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Re: Tried mixing flours for Malnatis crust
« Reply #2 on: April 24, 2013, 10:08:17 PM »
Breadiness tends to happen from overkneading or high protein flour.
How long are you kneading your dough?
King Arthur tends to be higher protein than most flours.
It has been my belief that Ceresota unbleached all purpose was probably similar to the flour used by pizzeria uno in the 1940s.
Which kind of King Arthur Flour were you using? AP? bread flour?
Have you tried making an all ceresota deep dish?
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Offline pythonic

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Re: Tried mixing flours for Malnatis crust
« Reply #3 on: April 24, 2013, 10:55:30 PM »
Breadiness tends to happen from overkneading or high protein flour.
How long are you kneading your dough?
King Arthur tends to be higher protein than most flours.
It has been my belief that Ceresota unbleached all purpose was probably similar to the flour used by pizzeria uno in the 1940s.
Which kind of King Arthur Flour were you using? AP? bread flour?
Have you tried making an all ceresota deep dish?

Ed,

Yes I've tried all Ceresota before but the King Arthur AP is better IMO.  I mix for 30 secs and knead for 1 minute.  Don't get me wrong it wasnt that bready but after the pizza I made before this one I'm striving for exceptional now.  Hopefully it just wasn't a fluke.  I did bake this one for 3 mins longer too to make sure the sausage was cooked.  Have you tried white lily or five roses flour yet?  Or cake flour?

Nate
« Last Edit: April 24, 2013, 11:00:33 PM by pythonic »
If you can dodge a wrench you can dodge a ball.

Offline pythonic

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Re: Tried mixing flours for Malnatis crust
« Reply #4 on: April 24, 2013, 10:59:02 PM »
You are working with some good looking cheese and tom. product Nate...very photogenic. Nice!  :chef:

Bob,

For this one I used a blend if sorrento WM and Stella prov.  It was supposed to be just Stella mozz but my Italian deli has retards working behind the counter.  The tomatos are quite good.  I'm using the muir glen whole peeled plums.

Nate
If you can dodge a wrench you can dodge a ball.

Offline Chicago Bob

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Re: Tried mixing flours for Malnatis crust
« Reply #5 on: April 25, 2013, 12:20:40 PM »
Bob,

For this one I used a blend if sorrento WM and Stella prov.  It was supposed to be just Stella mozz but my Italian deli has retards working behind the counter.  The tomatos are quite good.  I'm using the muir glen whole peeled plums.

Nate
Thanks Nate, we use the same types of cheeses and I too have some tard'os that work some of the places I go to also. Now isn't that special!  ;D
Gotta try those Glen's..always pass them buy and don't know why.  >:(    Forgetful old Bob.
"Care Free Highway...let me slip away on you"


 

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