Thanks guys.

I have 00 flour for my pasta making. 800g bread flour and 200g 00 then for the dough?

I think il get a pizza stone. You can' t beat crispy base!

Kye In France. - Your recipe looks good too. How many pizzas does that make?

Last edited by Jinglewaffle (Wed 07 Mar 12 12:24am)

mommyof2nc,

If you have a Whole Foods near you, they carry the 00 flour both in bulk and package. I have 3 stores near me and they all have it. Quite popular here. The packaged is imported from Italy, the bulk just says 00 Pizza flour on the bin.

Mark

I think someone else touched on the fact that there is more than one type of 00 flour.

00 is just a measure of how finely milled the grain is, not nescesarrily the specific qualities of the grain .   

I usually use "Divella  00 for pizza"  which has a higher gluten content.

I use Jamie's recipe for pizza dough although at times I add a bit of olive oil or dried herbs, even wine to perk up the flavor a bit.

His ratio of flour to semolina flour is a good one, it works really well.  If you can't find 00 semolina at your grocery store try going to an italian bakery, they always have some on hand and that's where I get mine. 

I'll be honest, I do not use bread flour.  Whenever I have the dough comes out really soft and doughy and I don't like bread for pizza dough.  By using AP my crusts always come out crisp and chewy rather than doughy and thick.  But it's truly a matter of preference.

koukouvagia wrote:

mommyof2nc wrote:

I've been playing around with the stone, and it definitely does make a crisper crust, but you have to preheat it before putting the pizza on it. I just make my pizza on parchment paper, and then when the stone is preheated, slide it onto the stone (easier clean-up that way, too).

.

Good tip!  Do you find that the pizza slides off easily or do you sprinkle it with semolina on the bottom?

It slides off really easily. Sometimes I put a little cornmeal on the bottom, just to make it a little crunchier. I forgot to say, too, that I don't have a pizza peel (sp?), so I just put the uncooked pizza (on the piece of parchment) on the back of my old pizza pan, and use that as a peel. Very easy to get it in and out of the pizza that way.