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Author Topic: Hi Gluten Flour  (Read 658 times)

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Offline NJthor

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  • Location: NC
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Hi Gluten Flour
« on: January 29, 2024, 10:20:48 AM »
It has been almost 40 years since my pizza days. Went on to become a executive chef. I am trying to recreate the dough from my youth. We used Hi Gluten flour. Is that still a thing? I see no mention of hi gluten flour and wondering if it just is not used anymore. Also we added shortening to our dough. Anyone else do that? Our recipe from a NJ pizza shop was
Water 3.75 gallon
sugar 20oz
salt 16oz
oil 16oz
shortening 16oz
fresh yeast 8oz
Hi Gluten flour. 50#
This is the best my memory can do. I am guessing on yeast so any thoughts on that would be great as well.
 First pizza i have made in 40 years.
Thank you on any advise
« Last Edit: January 29, 2024, 11:22:55 AM by NJthor »

Offline nanometric

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Re: Hi Gluten Flour
« Reply #1 on: January 29, 2024, 01:03:50 PM »
Welcome to the forum. Here is a good way to search it:

In a browser window, enter your search terms in the address bar, one space between each term, then add site:pizzamaking.com after all of the search terms. An example of such a search is below, along with a link to the results it produces.

high gluten flour site:pizzamaking.com

https://www.google.com/search?q=high+gluten+flour+site%3Apizzamaking.com&oq=high+gluten+flour+site%3Apizzamaking.com&aqs=chrome.0.69i59.887j0j9&sourceid=chrome&ie=UTF-8




Offline Decoy205

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  • Location: New Jersey
  • Gimme a slice and a square hot
Re: Hi Gluten Flour
« Reply #2 on: February 29, 2024, 06:20:25 AM »
Yup! A lot of places still use high gluten flour.  All Trumps from General Mills or Sir Lancealot from King Arthur are 2 common ones. There are others.  For nys pizza I find you can make a great pie with King Arthur alll purpose or bread flour.
John - Home baker.  Enjoy making Sicilian, NYS and will work on Neapolitan.

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