On Wed, 9 Aug 2017 23:11:46 -0500, Sqwertz >
wrote:

>On Tue, 08 Aug 2017 13:28:50 -0600, U.S. Janet B. wrote:
>
>> I went to Cash and Carry today and as promised I tried to check out a
>> bag of 'Special Pizza Blend' flour to see what was there to make it
>> 'pizza flour." My store is in the throes of a remodel and some fool
>> thought it was a good idea to put the 25 pound bags at my fingertip
>> height. So I wasn't able to examine the bag of pizza flour. However,
>> there was an interesting flour right next to the pizza flour. It was
>> called 'Thin Dough Mix.' There was a lot of unloading of pallets
>> going on in the store today. When I get back again at a quieter time
>> I will ask for assistance.
>> Janet US
>
>The reviews I've seen of the "Pizza Blend" high gluten flours have
>been less than positive. I've been making a lot of pizzas lately, but
>only because I discovered the tipo '00' flour (Caputo, Anna/Cento
>brands). It'll run you about $1.25/lb in kilo-sized bags, but it's
>worth it. You can get it in bulk for as low as $.60/lb.
>
>AP flour is OK for Sicilian pizzas, but I won't use anything but the
>tipo 00 flour for normal pizzas anymore.
>
>-sw
But, is the Pizza Blend solely high gluten or are there other
ingredients to make it more extensible, relax more? That's what I was
trying to find out by reading a bag. It could be that pizza blend is
made for sheeters and so forth -- mechanical manipulation.
Obviously some of my local pizzerias are using both the pizza blend
and the thin dough mix. If I could catch someone actually buying the
stuff I could at least ask who they work for and go to the shop and
talk to the dough makers. I'll just have to be persistent.
thanks for your report on the reviews. This store also carries
specifically labeled high gluten flour which I have used and like a
lot. The pizza blend must be somewhat different.
Janet US