Type '0' flour

[averageman]

hi people im new here,great site,i love it

anyway its not so easy to get type '00' flour here in ireland but today i came across some type '0' flour in the local shop,is this flour any good for pizza making?

im gonna try it anyway and see for myself,would just like to see what you good folk think....

thanks in advance

[Pete-zza]

averageman,

The following might be of help to you: http://www.practicallyedible.com/edible.nsf/pages/italianflours.

Peter

[averageman]

thanks pete,i actually had seen that site before i posted this thread,id love to hear from people that have used type 0 ,ill be using mine tomorow or over the weekend,ill let people know how it goes

[Pete-zza]

averageman,

I looked at the "0" flour offerings at the Caputo website at http://www.molinocaputo.it/, and the three "0" offerings shown there are not available in the U.S. to the best of my knowledge. So, responses to your inquiry are more likely to come from members outside of the U.S.

Do you have a brand name or supplier for the 0 flour you have located?

Peter

[averageman]

thanks peter

this is the flour i got.....ooops wont let me post a link,anyway its from doves farm and its organic,below is what it says about it on the pack

Pasta Flour

Home made pasta is traditionally made with fine Type “O” pasta flour in Italy. This light white flour is high in protein and can also be used for pizza and bread making.

Nutrition
Typical values per 100g
Energy (kcal)   327
Energy (KJ)
1387
Protein (g)
9.9
Carbohydrate (g)
67.6
(of which sugars) (g)
1.5
Fat (g)
1.9
(of which saturates) (g)
0.4
Fibre (g)
7.7
Sodium
0.05


Ingredients:
Wheat flour,* durum flour.*
*Denotes organically grown.


Allergen Information:
Contains gluten, naturally present in wheat and durum.


Dietary Status:
Vegetarian, vegan, organic, nut free, soya free.




thanks for your help too

guess theres only one way to find out what its like eh?

thanks

[mmarston]

averageman,

I know nothing about the type 0 flour but I can tell you that the 00 flour is best for high temperature baking (800-1000 f)
The 00 flours do not provide a good pizza crust at normal home oven temperatures (500f).

Peter's guidance is worth it's weight in gold.

Michael

[averageman]

thanks mmarston,ill try it anyway in the normal oven,ill let people know how it goes,thanks for all the help lads,much appreciated

[Pete-zza]

Here is the link to the Doves Farm version of the Italian 0 flour: http://www.dovesfarm.co.uk/detail.html?itemId=314&categoryId=137.

Peter

[averageman]

used this earlier,turned out very nice using an ordinary oven

i used 2 cups of flour , 3/4 cup water,pinch of salt and 3/4 tsp yeast

thanks for the help