On 10/11/2012 6:38 PM, sf wrote:
> On Thu, 11 Oct 2012 10:21:54 -0400, Tracy > wrote:
>
>> I happened upon this recently at my produce market. I had heard it's
>> good for pizza. I've been fiddling around with my pizza dough recipe
>> and thought I might try it out.
>>
>> I have been using a combination of bread flour and durum which was
>> working really well. The "00" dough is very relaxed after it rises.
>> It does not spring back at all and produces a crust that is actually
>> crispy. It might have been just a tad too crispy though. I think if
>> I didn't roll it out as thin - it would have the better combination
>> of crispy and chewy.
>>
>> I paid $1.89 for a 2.2 pound bag, which I thought was a decent price.
>>
>> Does anyone have experience using this type of flour for pizza? I
>> am wondering if I can cut it with bread flour (or a combination of
>> wheat/and or durum) and still get the nice relaxed dough result.
>>
>> I generally put about 2 1/2 cups of flour in my food processor along
>> with 2 tsp instant yeast and a teaspoon of salt and enough warm
>> water to make a nice soft dough.
>>
> I don't know the answer to any of your questions, but thanks for
> posting. I can buy 00 in bulk, but have never used it. I was going
> to use it with all purpose but always seem to go with what I know. If
> it makes a crispy crust when used 100%, I think I'll try it the first
> time without mixing and see how it goes. That said, have you seen
> this site? It may have some answers for you.
> http://www.seriouseats.com/talk/2011...-00-flour.html
>
>
Thanks that was interesting to read. And yes, the crust is crispy -
and I don't use a pizza stone.

Tracy