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Author Topic: What is your go to 00 flour?  (Read 371 times)

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Offline PizzaRyan

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What is your go to 00 flour?
« on: January 03, 2022, 05:02:42 PM »
I have used what I can find at local specialty markets including Caputo 00. Is there a flour that I should be using?

Offline Pizza_Not_War

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Re: What is your go to 00 flour?
« Reply #1 on: January 03, 2022, 05:05:56 PM »
Mostly buy Central Milling 00 reinforced.

Offline scott r

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Re: What is your go to 00 flour?
« Reply #2 on: January 03, 2022, 05:14:30 PM »
I love that one... plain old caputo pizzeria or polselli blue both great too. 

Offline 02ebz06

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Re: What is your go to 00 flour?
« Reply #3 on: January 03, 2022, 05:19:41 PM »
Only one that I have locally (that I know of) is Caputo Blue Pizzeria Flour, so that iswhat I use.
Bruce here... My cooking toys --> FGM 800-B Pizza Oven, Pellet Grill, Pellet Smoker, Propane Griddle, Propane Grill

Offline scott r

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Re: What is your go to 00 flour?
« Reply #4 on: January 03, 2022, 05:22:35 PM »
There is nothing wrong with that flour.  I bought my first bag in years recently and pizzas are better than I remembered. 

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Offline TXCraig1

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Re: What is your go to 00 flour?
« Reply #5 on: January 03, 2022, 05:56:06 PM »
A good quality AP flour will work just as well as '00' for most folks. Try both malted or unmalted (both are widely available) to see what works best for you.
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline Rolls

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Re: What is your go to 00 flour?
« Reply #6 on: January 03, 2022, 06:01:14 PM »
Usually Farina Pizzuti or Polselli, but I'm always sampling new 00 flours, which are widely available around here.


Rolls
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Offline wotavidone

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Re: What is your go to 00 flour?
« Reply #7 on: January 03, 2022, 06:52:09 PM »
I use Gaganis Bros 00 flour, mostly.
It is an Australian flour, it is 10% protein at packed moisture, which makes it about 11.5% dry basis.
Works great, I haven't had access to a lot of Italian 00 flours, but this compares very favourably to the ones I have used.

Having said that, I don't generally consider the flour to be the limiting factor in making good pizzas.
Within reason, of course. (Trust me, Atta whole wheat flour makes great chapatis but crap pizza dough.)

I have had satisfying results using the house brand flour from the local Aldi supermarket.
A locally produced Australian, 10% protein at packed moisture, wheat flour. Unbleached, unmalted.
With care, a 60-90 second woodfired Margherita is doable.
Mick

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