Author Topic: Flour question  (Read 524 times)

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Offline jsperk

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Flour question
« on: April 13, 2014, 09:21:30 AM »
I used Scott123 easy Ny recipe the other day and I was out of bread flour and trumps. I ended up using cheap all purpose valu time flour. 
It was some of my best pizza. I thought for sure this flour wouldn't compare to good bread flour.  Not sure why the cheap flour would be better than the better flours. Maybe I mixed better or something?

Also, no matter what I do my dough is always to thin in the middle. You can basically see through the middle of the dough.  Any tips on keeping the middle not so thin. I try pushing out at the edges for than the middle.