"heyjoe" > wrote in message
news
> On Sat, 6 Mar 2010 15:31:37 -0800, Kent wrote:
>
>> 00 is a low gluten flour. As I understand it most Italian flours are
>> lower
>> in gluten that domestic flours. I've been told you can approximate it by
>> mixing cake flour and all purpose flour.
>
> I've tried mixing cake flour with all purpose in various proportions. No
> matter what, IMO, it didn't smell right, it didn't handle right and it
> didn't taste right. Cake flour, available in the US, doesn't belong in
> focacia, pizza or bread.
>
> Have also mixed bread flour with all purpose in various proportions, in an
> attempt to raise the gluten content. Produced some good dough, some
> expensive dough and mostly average dough. IMO, not worth the effort.
>
> It's just me, but the least expensive all purpose flour from the local
> grocery makes good pizza, good focacia and acceptable bread.
>
> As always, your techinques and taste buds may vary.
>
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>
Having said what I said before, my experience was exactly as yours with the
cake-AP combo. I think all purpose flour is the best for pizza, though it
should not be enriched, nor bleached flour.

Kent