On 2017-08-09 10:11 PM, 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
>
Some time ago during a visit from the grandchildren, I retrieved a bag
of "00" from the freezer and made them pizzas, which they raved about.
Ever since then, I use nothing but "00" for pizzas. The crusts are
certainly superior.
Graham