Pages:
Actions
  • #1 by silentdonut on 30 Aug 2021
  • I'd like to make some New York style pizza in Australia but we are pretty limited in our retail flours. Does anybody have recommendations on a flour with a high gluten content?
  • #2 by Pete-zza on 30 Aug 2021
  • I'd like to make some New York style pizza in Australia but we are pretty limited in our retail flours. Does anybody have recommendations on a flour with a high gluten content?
    silentdonut,

    You might check out the Millers Foods entry for Australia in the listing at:

    https://www.pizzamaking.com/forum/index.php?topic=40212.msg401012#msg401012

    We have a few Australian members on the forum who are in Australia so might hear from them.

    I should further note that the NY style of pizza can be made with bread flour, with a typical protein value of 12.5% or even a bit higher.

    Peter
  • #3 by silentdonut on 01 Sep 2021
  • Thanks for that link. It looks like the Miller's food flour is the highest retail flour at 12.5% protein. The absolute highest protein I can find even in commercial Australian flours is 13%. I'll try the 12.5% protein flour from now but I am curious to try higher protein flours in the future.

    Does anybody have experience with addding a small amount of Gluten Flour to flour to boost the protein content? I'm talking about products such as this one - https://www.amazon.com.au/dp/B077Q76ZWN/?tag=pmak-20
  • #4 by Pete-zza on 01 Sep 2021
  • Does anybody have experience with addding a small amount of Gluten Flour to flour to boost the protein content? I'm talking about products such as this one - https://www.amazon.com.au/dp/B077Q76ZWN/?tag=pmak-20
    silentdonut,

    We actually have had a lot of experience adding vital wheat gluten to a given flour to increase its protein flour. There is even a tool (Mixed Mass Conversion Calculator) to do this. The tool is at:

    https://www.pizzamaking.com/FoodSim.htm

    There is also a chart to do the same thing. The chart is at Reply 3 at:

    https://www.pizzamaking.com/forum/index.php?topic=4252.msg631245#msg631245 ( click to enlarge)

    I do not know the protein content of the Lotus brand of vital wheat gluten but most such products have a percent in the 70s. Using the above tool and chart with one of the percents in the 70s might be a reasonable place to start.

    Peter




  • #5 by silentdonut on 02 Sep 2021
  • Okay great, it looks like I'll go down the path of adding my own gluten flour to enrich the protein if I want higher than 12.5%. I just wanted to sense check that it was a suitable method for pizza making.

    Thanks for the link. Call me crazy but the actual maths is much simpler to me than that chart! I have added it to my own excel spreadsheet which I have been building for dough calculations (I like to know exactly how things are being calculated!).

    Gluten Flour Mass = ((Final Mass x Final Protein %) - (Final Mass x Flour Protein %)) / (Gluten Flour Protein % - Flour Protein %)
    Flour Mass = Total Mass - Gluten Flour Mass

  • #6 by HansB on 02 Sep 2021
  • I'd like to make some New York style pizza in Australia but we are pretty limited in our retail flours. Does anybody have recommendations on a flour with a high gluten content?

    Some of the best NY style pizza in NYC is made with 11.7% protein flour.
  • #7 by OzPizza on 02 Sep 2021
  • I'd like to make some New York style pizza in Australia but we are pretty limited in our retail flours. Does anybody have recommendations on a flour with a high gluten content?

    There's old info from me right here on the forums so you don't have to reinvent the wheel here in Australia. Fortunately I'm back here since a few weeks ago and saw your post. I experimented back in the day with many locally sourced flour options (supermarket bread flours etc) and tried tweaking some of those flours with vital wheat gluten etc. with varying results. However, without a doubt though the best flour I've used, that can say has absolute parallels with US high gluten flours is Ben Furney Mill's Maxi-Pro and will get you right up beyond 14%. It also handles identically to KASL and the flavor out of the bases is very reminiscent of AT Flour. No idea where you're located but food service suppliers in places like Sydney and Melbourne definitely stock and Ben Furney do have a shop but you have to organise your own pick up (I'm sure they would suggest who you can use)  :

    https://benfurney.com/product/maxipro-flour/

    https://benfurney.com/portfolio-item/bakery-flours/

    At the moment personally I've gone the more extreme option in restarting my passion for NY Style by just for the hell of it of importing a 25lb bag of GM All Trumps via UBuy.com  ;D.

  • #8 by pkasten on 03 Sep 2021
  • Try Lancer or Spitfire single origin flours from Provenance.  Grown and milled in NSW and the highest protein bakers flours I've found since relocating to Oz.  Retail amounts can be purchased here.  https://www.sourdoughbreadrecipe.com.au/product/provenance-lancer-white-flour-single-origin-2kg/

    The protein levels stated on this site are out of date.  I've been using Lancer at work for a while now.  Beyond the high gluten, absorption is so good you can really push hydration if you want.  Recent lots are around 13.5% protein.  Recent Spitfire lots land at 14+%
  • #9 by pkasten on 03 Sep 2021
  • The Organic White Baker's Flour sold at Source Bulk Foods outlets also comes in at 13%.  It performs pretty well, but I prefer the Provenance flours.
  • #10 by silentdonut on 07 Sep 2021
  • Great information everyone!

    I really only read the Lehmann recipe which stated using a high gluten flour so that's what I was looking for.

    I'm in Melbourne. I found a bakery supply place near me that sells the Ben Furney MaxiPro but only in 25kg bags. I'd prefer to find somewhere that sells 12.5kg if anybody knows, but I can't find anywhere local and shipping would make it the same price as 25kg anyway.
  • #11 by OzPizza on 07 Sep 2021
  • Great information everyone!

    I really only read the Lehmann recipe which stated using a high gluten flour so that's what I was looking for.

    I'm in Melbourne. I found a bakery supply place near me that sells the Ben Furney MaxiPro but only in 25kg bags. I'd prefer to find somewhere that sells 12.5kg if anybody knows, but I can't find anywhere local and shipping would make it the same price as 25kg anyway.

    That's pretty handy, a bit easier than I have it. I've got specifically go out of my way when travelling between Sydney and where I spend part of my time to the south if I want to pick up some MaxiPro. I'd say the 12.5kg size probably isn't as popular for food services and yeah a bit pointless to pay too much shipping. I've had to deal with a 25kg bag myself the last time I bought some. Wasn't that much of a drama really, I just separated it out into large containers. Given the 25kg quantity won't break the bank, it wouldn't really matter if you tossed some away if too much to store say or gave some away. But also can't see why you couldn't ask the supplier to order the 12.5kg size for you when they're getting in another shipment perhaps.
  • #12 by silentdonut on 10 Sep 2021
  • Try Lancer or Spitfire single origin flours from Provenance.  Grown and milled in NSW and the highest protein bakers flours I've found since relocating to Oz.  Retail amounts can be purchased here.  https://www.sourdoughbreadrecipe.com.au/product/provenance-lancer-white-flour-single-origin-2kg/

    The protein levels stated on this site are out of date.  I've been using Lancer at work for a while now.  Beyond the high gluten, absorption is so good you can really push hydration if you want.  Recent lots are around 13.5% protein.  Recent Spitfire lots land at 14+%

    Thanks for the recommendation. For now I'll go with OzPizza's recommendation on the Ben Furney MaxiPro based on price as it costs quite a bit for postage of the Provenance flours, but maybe next time.

    Does anybody have and recommendations for canned tomatoes? What are the best over here?
  • #13 by OzPizza on 11 Sep 2021
  • Thanks for the recommendation. For now I'll go with OzPizza's recommendation on the Ben Furney MaxiPro based on price as it costs quite a bit for postage of the Provenance flours, but maybe next time.

    Does anybody have and recommendations for canned tomatoes? What are the best over here?

    I recently tried some Mutti Canned San Marzanos. Put them through a food mill as per what others recommend here. Makes for a very water sauce that I didn't really like that much. Wasn't terrible but I'd rather it a little thicker. Last week I made up some sauce with half Mutti Passata and half Mutti Polpa crush tomatoes. That blend along with standard blend of herbs worked out well, much as per sauces I've made in the past. I've also used Ardmona Crushed tomatoes combined with passata in past with good results. I've got quite a good selection of Italian fruiterers near me with good selections of imported canned tomatoes, so I might have a look at some other actual Italian ones as well. Generally not to hard to make a good sauce here :)
  • #14 by OzPizza on 11 Sep 2021
  • Hey given you're in Melbourne and into NY Style, I'm super curious to know if you've tried Sal's New York Pizza, given they have 4 locations across Melbourne? I've been want to try it but obviously its been pretty impossible since Covid last year when I first head about them. Their ingredients and founders look legit to me, right down imported their 'New York Milled Hard Spring Wheat Flour' and '100% Premium Wisconsin Mozzarella'. We have nothing like what these guys sound like (and hopefully taste like) in Sydney, only pretenders like Epic Pizza (more like Epic fail) and Frankie's Pizza (also pretty ordinary).

    https://www.salspizza.com.au/our-story/
Pages:
Actions