Question about King Arthur Flour.

[TarHeelPizza]

I noticed that our local Walmart Supermart sells King Arthur Flour.  The variety available is Unbleached All-Purpose Flour.  Is this the same as KALF referred to so often on these forums?  I looked on the label for protein content but only found Nutrition facts.  I looked at the specs available on the King Arthur site and they don't specifically mention All-Purpose flour.  Does anyone have anyone idea what I would be getting, in reference to pizza making, if I purchased this product?

I'm really inexperienced at pizza making and I would like to use similar products if possible when trying to replicate some of the recipes shared on these great forums.

[Randy]

No it is not. KASL high gluten flour.
What type of pizza are you wanting to make?

[TarHeelPizza]

No it is not. KASL high gluten flour.
What type of pizza are you wanting to make?

Randy,
Up to this point I've experimented some with both NY Style and American style using White Lilly Bread Flour.  Although the pizzas, for the most part, have been edible that haven't come close to the quality I would like to achieve.  I've seen your recipes posted and several of the variations that Pete has posted.  I've been trying to digest all of the information and suggestions.  I've concluded that I need to become proficient with a basic American recipe and proceed from that point.

BTW, I'm using a conventional oven.  I have unglazed quarry tiles, a wooden pizza peel and a 14" dark pizza pan.  I've been using a KA Classic to mix and kneed my dough.

Thanks for you reply.

[Randy]

The WhireLily is great for pies, biscuits and cakes but not so good for pizza.  Go to Walmart and buy a bag of Harvest King flour and use my Harvest King American style recipe.

[Bryan S]

Randy,
Up to this point I've experimented some with both NY Style and American style using White Lilly Bread Flour. 

Isn't White Lilly self rising flour? I use Harvest King also. 

[Randy]

Isn't White Lilly self rising flour? I use Harvest King also. 

They sell both. A great flour but very close to cake flour.

[TarHeelPizza]

The WhireLily is great for pies, biscuits and cakes but not so good for pizza.  Go to Walmart and buy a bag of Harvest King flour and use my Harvest King American style recipe.

Thanks for all of the help that you and the other regulars give us newbies.
I'll take your recommendation.  I've seen some of the threads about Harvest King and noticed it on the Walmart shelf the last time I shopped there. 

 

[Randy]

http://www.pizzamaking.com/forum/index.php/topic,4460.0.html

[Randy]

Here is a single pizza version

16 oz or 3 ½ cups Harvest King Flour

9.7  oz Water by weight(warm 110)

2 TBS  raw sugar

1 TBS Honey

1 Tablespoon  Classico Olive Oil

2  Teaspoon Salt

1 ½ teaspoon SAF Perfect Rise or Gourmet yeast

Mix flour and salt.  Put yeast and half the flour in the mixer.  Mix the sugar and honey into the hot water.  Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes.  Stop mixer. Add Olive oil and the rest of the flour, then set mixer to knead.  Knead for 6  minutes stop mixer for 5 minutes then start mixer back on knead speed for 6 more minutes.  If the dough is sticking to the bottom of the bowl add a tablespoon of flour or more until the dough patch beneath the ball is say the size of a silver dollar.  Finish knead on a lightly floured surface and shape into a ball  Place in the refrigerator in a lightly sealed container coated with olive oil. for overnight up to three days.

Remove 3  hours before panning
Remove from the fridge and either divide dough in half on a slightly wet marble or counter for two 12” pizzas or leave whole for one somewhat thicker 16” pizza.  Work each piece of dough into balls with wet hands.   

.
If using screens Preheat oven to 500 deg F  Mix together an equal mixture of Semolina, flour and cornmeal.  Liberally coat the dough ball and marble with the mixture. Shape dough and place on pizza screen and add what you want. Cook for 6-8 minutes on a stone or screen..
.

[TarHeelPizza]

Here is a single pizza version

16 oz or 3 ½ cups Harvest King Flour

9.7  oz Water by weight(warm 110)

2 TBS  raw sugar

1 TBS Honey

1 Tablespoon  Classico Olive Oil

2  Teaspoon Salt

1 ½ teaspoon SAF Perfect Rise or Gourmet yeast

Mix flour and salt.  Put yeast and half the flour in the mixer.  Mix the sugar and honey into the hot water.  Pour mixture into bowl and place mixer using dough hook on stir for about 2 minutes.  Stop mixer. Add Olive oil and the rest of the flour, then set mixer to knead.  Knead for 6  minutes stop mixer for 5 minutes then start mixer back on knead speed for 6 more minutes.  If the dough is sticking to the bottom of the bowl add a tablespoon of flour or more until the dough patch beneath the ball is say the size of a silver dollar.  Finish knead on a lightly floured surface and shape into a ball  Place in the refrigerator in a lightly sealed container coated with olive oil. for overnight up to three days.

Remove 3  hours before panning
Remove from the fridge and either divide dough in half on a slightly wet marble or counter for two 12” pizzas or leave whole for one somewhat thicker 16” pizza.  Work each piece of dough into balls with wet hands.   

.
If using screens Preheat oven to 500 deg F  Mix together an equal mixture of Semolina, flour and cornmeal.  Liberally coat the dough ball and marble with the mixture. Shape dough and place on pizza screen and add what you want. Cook for 6-8 minutes on a stone or screen..
.

Couple of questions:

Would a COO oiled bowl with plastic wrap covering be considered a "lightly sealed container"?

I only have ADY.  What modifications should I make?

[Randy]

The only reason for the not tightly wrapped is if you put on a tight lid, it will blow it off.
Yes you can use ady just mix it in the warm ( for ady use 100 degreesF) water for about five minutes before you pour the water in. 
Wally world carries instant yeast.
http://www.breadworld.com/beginnertips/begintipsi.asp