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Author Topic: Using all purpose flour when shaping dough  (Read 577 times)

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Offline bjones

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Using all purpose flour when shaping dough
« on: January 03, 2020, 12:10:56 AM »
Im use caputo pizza flour to make pizza dough. Is it ok to use GM all purpose flour during dough shaping? Im concerned the all purpose flour might have a lower burn point and cause burn spots during cooking on a high temp stone.

Offline QwertyJuan

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Re: Using all purpose flour when shaping dough
« Reply #1 on: January 03, 2020, 11:12:30 PM »
What temperature are you cooking at?? Tom will need to know that in order to even come close to giving you an answer. :)

Offline bjones

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Re: Using all purpose flour when shaping dough
« Reply #2 on: January 04, 2020, 06:37:55 PM »
I usually shoot for around 400-430c mid stone. Im using a Ooni Koda.

Offline megan45

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Re: Using all purpose flour when shaping dough
« Reply #3 on: January 04, 2020, 07:57:12 PM »
For what it's worth, I've used malted all purpose (Gold Medal), unmalted organic AP (Arrowhead), and malted high gluten (All Trumps, Kyrol)) flour for stretching 00 dough balls and haven't noticed a meaningful difference vs. using 00 (Polselli) flour. Ardore oven, 850-900 F/450-480 C. YMMV.

Offline The Dough Doctor

  • Tom Lehmann
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Re: Using all purpose flour when shaping dough
« Reply #4 on: January 09, 2020, 06:54:12 PM »
Not to worry, even though your dusting/bench flour might be malted the malt will not convert any starch to sugar as there is not sufficient time for that to happen when used as a dusting flour.
Tom Lehmann/The Dough Doctor

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