When recipes here call for high gluten flour, would that be Caputo 00 or KA BF?

[NoahR]

I just received my ¾"x18"18" aluminum plate in the mail from Midwest Steel and Aluminum and am looking to get baking. I'm thinking of starting with the basic Tom Lehmann NY style dough recipe for 18" pies. It calls for high gluten flour, but I'm wondering if that's referring to something like Caputo 00 flour (the red bag) or King Arthur bread flour. I have both, so just wanted to check. Thanks for the help.

https://www.pizzamaking.com/forum/index.php/topic,576.msg8544.html#msg8544

[Pete-zza]

I just received my ¾"x18"18" aluminum plate in the mail from Midwest Steel and Aluminum and am looking to get baking. I'm thinking of starting with the basic Tom Lehmann NY style dough recipe for 18" pies. It calls for high gluten flour, but I'm wondering if that's referring to something like Caputo 00 flour (the red bag) or King Arthur bread flour. I have both, so just wanted to check. Thanks for the help.

https://www.pizzamaking.com/forum/index.php/topic,576.msg8544.html#msg8544

NoahR,

Most NYC pizza places use a higher protein flour of around 14% but the KABF flour you have should also work. But to be on the safe side, you might want to lower the hydration value to about 61%.

Peter

[NoahR]

Awesome, thank you. Would it be better to just stick to the Caputo 00 at 63%, then?

[Pete-zza]

Awesome, thank you. Would it be better to just stick to the Caputo 00 at 63%, then?

NoahR,

00 flours are not usually used to make NY style pizzas, mainly because the protein value is on the low side and it is also unmalted, making it difficult to get good crust browning. To get decent crust browning, you would need to use an oven that gets to about 700F. And you would use a hydration value below 60%.

Peter