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Author Topic: Pizza hut pan flour  (Read 451 times)

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Offline Holmes1612

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  • Location: London, England
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Pizza hut pan flour
« on: February 23, 2021, 01:51:34 AM »
Hi all,

Could someone let me know whether caputo 00 pizzeria flour will be ok to use for a pizza hut pan clone? Or would I be better off using a normal bread flour?

Thank you all in advance
Holmes1612

Offline jsaras

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Re: Pizza hut pan flour
« Reply #1 on: February 23, 2021, 09:29:08 AM »
Bread flour is definitely preferred for making pan pizzas, unless youíre baking in a woodfired oven at 800F.
Things have never been more like today than they are right now.

Offline Holmes1612

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  • Posts: 8
  • Location: London, England
  • I Love Pizza!
Re: Pizza hut pan flour
« Reply #2 on: February 23, 2021, 01:13:09 PM »
Bread flour is definitely preferred for making pan pizzas, unless youíre baking in a woodfired oven at 800F.

Thanks jsaras. Do you know is there much difference between strong and extra strong bread flour?

Thanks in advance
Holmes1612

Offline jsaras

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Re: Pizza hut pan flour
« Reply #3 on: February 23, 2021, 02:19:18 PM »
Thanks jsaras. Do you know is there much difference between strong and extra strong bread flour?

Thanks in advance
Holmes1612

Flours are a rabbit hole unto themselves.  The Italian flours usually have a ďWĒ value, wheras American ones usually donít.  They just list protein content.  Although flours do make a difference in the end product, itís just one element in pizzamaking, and usually not the most determinitive one.  That said, I think that 13% protein is the sweet spot for most non-Neapolitan pizzas.  These are my crib-sheet notes, and they may be a bit dated.

King Arthur All Purpose - 11.7% protein, 60% water

King Arthur Bread Flour - 12.7% protein, 62% water

King Arthur Sir Lancelot - 14.2% protein

Pendleton Power Flour - 13.5% protein, 64-65% water

Pendleton Mondako - 12% protein, 60-62% water

Gold Medal Better for Bread Flour (Harvest King) - 12% +/- 0.3

Gold Medal Superlative - 12.6% protein

Trader Joes All Purpose Flour - 11.8% protein

Ceresota All Purpose - 12% protein

Con Agra Mello Judith - Protein 11.8%

Con Agra Occident - 12.4%

Progressive Baker Spring King   13.2
ADM Commander   13
Conagra Magnifico Special   13
GM* High Power   13
Progressive Baker Spring Hearth   13
Conagra Producer   13.4
GM* Best Baker's   12.9
GM* Full Strength   12.6
Conagra King Midas Special   12.6
GM* Superlative   12.6
GM* XXXX Patent   12.6
ADM Majestic   12.6
ADM Springup   12.6
Conagra Occident   12.2
Bay State Milling Perfect Diamond   12.5?

*General Mills or Pillsbury or Gold Medal (all the same company)


Things have never been more like today than they are right now.

Offline Holmes1612

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  • Location: London, England
  • I Love Pizza!
Re: Pizza hut pan flour
« Reply #4 on: February 23, 2021, 02:25:25 PM »
Thank you ever so much for this jsaras. I see what you mean about being a rabbit hole! I have spent hours reading about it. But you have just saved me several more so thank you

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