On 6/26/2013 12:39 AM, sf wrote:
> On Tue, 25 Jun 2013 19:33:00 -0400, jmcquown >
> wrote:
>
>> On 6/25/2013 5:31 PM, sf wrote:
>>> On Tue, 25 Jun 2013 13:52:35 -0400, jmcquown >
>>> wrote:
>>>
>>>> I've made pizza dough quite successfully using all-purpose flour.
>>>> Thick crust, thin crust. AP works for me.
>>>
>>> Me too. I've made pizza dough with unadulterated 00 twice, the second
>>> time was more successful than the first - but I still prefer the
>>> results I get with AP.
>>>
>> I don't make enough dough, pizza or otherwise, to invest in special
>> types of flour. I never bought "cake flour", either. I just sifted AP
>> flour. What worked for grandma seems to work just fine for me.
>>
> I don't know about you, but 00 flour wasn't available at my grocery
> stores until very recently (I could find it elsewhere, but that's not
> the point). My point is that it's not widely available.
>
> In any case, we agree that we like the crust our AP produces.
>
>
I've never even looked for special flours. I really only make quick
breads. The only thing I make sure of when I buy flour is it's not
self-rising.

Jill