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

Tracy wrote:

> 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've been told there's no point in using 00 grind unless you're going
to toss-and-spin the crust to stretch it. The idea is that the 00
flour forms long gluten chains better. If you roll the dough on a
board, you might as well use AP grind.

Of course, if you didn't pay a premium, it's academic.

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


--
I take life with a grain of salt, a slice of lemon and a shot of tequila

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

On Fri, 12 Oct 2012 09:36:56 -0400, Tracy > wrote:

> > It may have some answers for you.
> > http://www.seriouseats.com/talk/2011...-00-flour.html
> >
> >
> Thanks that was interesting to read.

You're welcome!

> And yes, the crust is crispy - and I don't use a pizza stone.

Wow! I have a stone, so now I'm really curious.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

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!

On Sat, 13 Oct 2012 11:29:23 -0700 (PDT), merryb >
wrote:

snip
>
>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!

I read that bag also and couldn't find any additives listed. It's
interesting, but I couldn't imagine using up a quarter of that flour .
Janet US

On Oct 13, 12:12*pm, Janet Bostwick > wrote:
> On Sat, 13 Oct 2012 11:29:23 -0700 (PDT), merryb >
> wrote:
>
> snip
>
>
>
> >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!
>
> I read that bag also and couldn't find any additives listed. *It's
> interesting, but I couldn't imagine using up a quarter of that flour .
> Janet US

LOL- agree on that! That's when you need to find a friend or 2 to
split it with. I had to make a bunch of cupcakes for graduations, so I
bought 50 # of cake flour! Don't know what I was thinking, but it was
cheap!

On 10/11/2012 10:21 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.

No experience to share but if it comes out crispy, I need to try it.
Thanks for the info!

Janet Bostwick wrote in rec.food.cooking:

> On Sat, 13 Oct 2012 11:29:23 -0700 (PDT), merryb >
> wrote:
>
> snip
> >
> > 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!
>
> I read that bag also and couldn't find any additives listed. It's
> interesting, but I couldn't imagine using up a quarter of that flour .
> Janet US

If it were a decent bread flour, I would!

--