On Oct 11, 7:21*am, 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.
>
> Tracy

I see that Cash & Carry carries Mondako pizza flour- 17.98 for 50#.
Mondako= Montana and Dakota wheat...Not sure if there is anything
added to it, but for that price, you can make pizzas for the whole
neighborhood!