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Author Topic: Using malted flour?  (Read 327 times)

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Offline Frznrth

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Using malted flour?
« on: September 05, 2020, 12:11:57 AM »
Hi
Is NY pizza typically made with malted or nonmalted flour?   

If a recipe calls for non malted but has sugar in it can I use malted and leave the sugar out?

I have a big bag of malted from Costco...

Thanks

Offline HansB

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Re: Using malted flour?
« Reply #1 on: September 05, 2020, 07:56:32 AM »
NY style is made with malted flour. You're good to go with your flour.

https://www.pizzamaking.com/forum/index.php?topic=576.0
Hans

Offline scott r

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Re: Using malted flour?
« Reply #2 on: September 05, 2020, 07:59:34 AM »
NY pizza is typically made with malted flour, and some pizzerias in NY do use some sugar as well, but not all.   It usually comes down to how high of an oven temperature is being used.  If they crank their pizza ovens to be really hot there usually isn't sugar as it could contribute to excessive crust browning.   The problem with that is that your pizza might be too floppy.

If you are cooking in a home oven chances are that using a malted flour and sugar will be fine, especially if you don't mind baking your pizza until it has some color to it.  I would start with the recipe first, and then see how it goes for next time.   If your pizza burned on the bottom and seemed floppy or even not fully cooked, then drop the sugar.

Offline Frznrth

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Re: Using malted flour?
« Reply #3 on: September 05, 2020, 09:51:59 AM »
Thanks. Iím going to try using an Ooni with charcoal and a bit of wood if needed. Iím not sure how this compares to the typical 500 or so home oven but Iíll see what happens.

Offline scott r

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Re: Using malted flour?
« Reply #4 on: September 05, 2020, 10:31:10 AM »
Oops, sorry Hans, looks like you answered while I was answering!

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