Author Topic: What flour for New Yorker Pizza?  (Read 1416 times)

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Offline pizzabizzler

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What flour for New Yorker Pizza?
« on: April 26, 2013, 06:51:56 AM »
Hi

I'm a complete newbie to this so don't bite !


Just wondering in general terms what everyone thinks is the best flour to use for New Yorker dough?


I've heard various suggestions from Bread Flour to Caputo Wheat Flour 00 and I'm a little confused.

Any help would be much appreciated.



Offline The Dough Doctor

  • Tom Lehmann
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Re: What flour for New Yorker Pizza?
« Reply #1 on: April 26, 2013, 07:28:50 AM »
PB;
The traditional flour used in N.Y. is General Mills All Trumps flour. This flour has approximately 13.5% protein or a little more. For home baking, any good, high protein flour should work well.
Tom Lehmann/The Dough Doctor

Offline pizzabizzler

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Re: What flour for New Yorker Pizza?
« Reply #2 on: April 26, 2013, 08:06:19 AM »
Thanks for the help!


Online tinroofrusted

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Re: What flour for New Yorker Pizza?
« Reply #4 on: May 06, 2013, 08:50:10 AM »
Usually for New York pizza you want a somewhat stronger flour (higher protein) than all-purpose flour.  Two widely available flours that are good are King Arthur Bread Flour and Pillsbury Better for Bread. Both are strong flours that will give you a nice dough. And they are both available in many supermarkets (especially the Pillsbury).

I usually use Conagra Mello Judith flour (very similar to Conagra King Midas). These are a little harder to come by (usually only sold in food service outlets). I buy the Mello Judith at Restaurant Depot. They have locations in many states. 

Caputo "00" flour is an Italian flour that is more finely milled that most U.S. produced flour and it is used principally for making Neopolitan style pizza. It makes a very delicious pizza but it's not typically used for New York style pizza. 

Regards,

TinRoof
« Last Edit: May 06, 2013, 08:58:04 AM by tinroofrusted »