Pizza night. Last night when I came home from work, I whipped up a
batch of pizza dough. While the dough was rising I scrounged around in
the fridge for something to put on it.
One pizza is the standard pepperoni, and the other, my favorite of the
two, pesto, prosciutto, Parmesan cheese and artichoke hearts.

http://www.flickr.com/photos/koko181/9131942726/

Here's my latest favorite pizza dough recipe.

@@@@@ Now You're Cooking! Export Format

Pizza Dough using 00 flour

breads, pasta

1 lb (300 g) 00 flour
10 ounces (300mL) warm water; divided use
1 package (7 g) dry yeast
1 teaspoon (mL) sugar
1 teaspoon (mL) Salt
2 tablespoons (300mL olive oil

In a mixing bowl, stir together the yeast and sugar with 2 ounces of
the warm water. Next, gradually blend in the 00 flour, alternating
with the remaining warm water, olive oil and salt into the yeast
mixture. Mix until a smooth, non-sticky dough forms. It may not need
all of the flour.
Turn the dough out onto a lightly floured counter and knead a few
minutes to form a smooth ball of dough. Cover the dough with the
inverted mixing bowl or, lightly oil the mixing bowl, and return the
dough to the bowl: cover and leave the dough to rise at room
temperature for about an hour.
Remove the dough to a flat surface dusted with flour. Divide into 3
somewhat equal pieces. Using a rolling pin dusted with flour, roll out
the dough to desired size, and proceed with your favorite pizza
toppings.


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 6/25/2013 10:26 AM, wrote:
>
> Pizza night. Last night when I came home from work, I whipped up a
> batch of pizza dough. While the dough was rising I scrounged around in
> the fridge for something to put on it.
> One pizza is the standard pepperoni, and the other, my favorite of the
> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>
> http://www.flickr.com/photos/koko181/9131942726/
>
> Here's my latest favorite pizza dough recipe.
>
> @@@@@ Now You're Cooking! Export Format
>
> Pizza Dough using 00 flour
>
> breads, pasta
>
> 1 lb (300 g) 00 flour
> 10 ounces (300mL) warm water; divided use
> 1 package (7 g) dry yeast
> 1 teaspoon (mL) sugar
> 1 teaspoon (mL) Salt
> 2 tablespoons (300mL olive oil
>
> In a mixing bowl, stir together the yeast and sugar with 2 ounces of
> the warm water. Next, gradually blend in the 00 flour, alternating
> with the remaining warm water, olive oil and salt into the yeast
> mixture. Mix until a smooth, non-sticky dough forms. It may not need
> all of the flour.
> Turn the dough out onto a lightly floured counter and knead a few
> minutes to form a smooth ball of dough. Cover the dough with the
> inverted mixing bowl or, lightly oil the mixing bowl, and return the
> dough to the bowl: cover and leave the dough to rise at room
> temperature for about an hour.
> Remove the dough to a flat surface dusted with flour. Divide into 3
> somewhat equal pieces. Using a rolling pin dusted with flour, roll out
> the dough to desired size, and proceed with your favorite pizza
> toppings.
>
>
> ** Exported from Now You're Cooking! v5.87 **
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>


Number two is the one I'd crave.

'Round here we also make a green chile sauced pie with pulled pork and
pickled red onions.

Not many complaints when that baby hits the table.

On Tuesday, June 25, 2013 10:26:10 AM UTC-6, wrote:
> Pizza night. Last night when I came home from work, I whipped up a
>
> batch of pizza dough. While the dough was rising I scrounged around in
>
> the fridge for something to put on it.
>
> One pizza is the standard pepperoni, and the other, my favorite of the
>
> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>
>
>
> http://www.flickr.com/photos/koko181/9131942726/
>
>
>
> Here's my latest favorite pizza dough recipe.
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
>
>
> Pizza Dough using 00 flour
>
>
>
> breads, pasta
>
>
>
> 1 lb (300 g) 00 flour
>
> 10 ounces (300mL) warm water; divided use
>
> 1 package (7 g) dry yeast
>
> 1 teaspoon (mL) sugar
>
> 1 teaspoon (mL) Salt
>
> 2 tablespoons (300mL olive oil
>
>
>
> In a mixing bowl, stir together the yeast and sugar with 2 ounces of
>
> the warm water. Next, gradually blend in the 00 flour, alternating
>
> with the remaining warm water, olive oil and salt into the yeast
>
> mixture. Mix until a smooth, non-sticky dough forms. It may not need
>
> all of the flour.
>
> Turn the dough out onto a lightly floured counter and knead a few
>
> minutes to form a smooth ball of dough. Cover the dough with the
>
> inverted mixing bowl or, lightly oil the mixing bowl, and return the
>
> dough to the bowl: cover and leave the dough to rise at room
>
> temperature for about an hour.
>
> Remove the dough to a flat surface dusted with flour. Divide into 3
>
> somewhat equal pieces. Using a rolling pin dusted with flour, roll out
>
> the dough to desired size, and proceed with your favorite pizza
>
> toppings.
>
What is 00 flour? Not familiar with the terminology.

On Tue, 25 Jun 2013 09:56:04 -0700 (PDT), Roy >
wrote:

>On Tuesday, June 25, 2013 10:26:10 AM UTC-6, wrote:
>> Pizza night. Last night when I came home from work, I whipped up a
>>
>> batch of pizza dough. While the dough was rising I scrounged around in
>>
>> the fridge for something to put on it.
>>
>> One pizza is the standard pepperoni, and the other, my favorite of the
>>
>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>
>>
>>
>> http://www.flickr.com/photos/koko181/9131942726/
>>
>>
>>
>> Here's my latest favorite pizza dough recipe.
>>
>>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>>
>>
>> Pizza Dough using 00 flour
snippage

>>
>What is 00 flour? Not familiar with the terminology.

I first heard about it in some cookbooks, but here's a quick blurb on
it. I truly does make a world of difference.

http://www.saveur.com/article/Kitche...r-Making-Pizza

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Tue, 25 Jun 2013 10:45:13 -0600, casa bona > wrote:

>On 6/25/2013 10:26 AM, wrote:
>>
>> Pizza night. Last night when I came home from work, I whipped up a
>> batch of pizza dough. While the dough was rising I scrounged around in
>> the fridge for something to put on it.
>> One pizza is the standard pepperoni, and the other, my favorite of the
>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>
>> http://www.flickr.com/photos/koko181/9131942726/
>>
>> Here's my latest favorite pizza dough recipe.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Pizza Dough using 00 flour
>>
snippage

>
>
>Number two is the one I'd crave.
>
>'Round here we also make a green chile sauced pie with pulled pork and
>pickled red onions.
>
>Not many complaints when that baby hits the table.

Sounds wonderful, I'll have to give it a try.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 6/25/2013 11:06 AM, wrote:
> On Tue, 25 Jun 2013 10:45:13 -0600, casa bona > wrote:
>
>> On 6/25/2013 10:26 AM, wrote:
>>>
>>> Pizza night. Last night when I came home from work, I whipped up a
>>> batch of pizza dough. While the dough was rising I scrounged around in
>>> the fridge for something to put on it.
>>> One pizza is the standard pepperoni, and the other, my favorite of the
>>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>>
>>> http://www.flickr.com/photos/koko181/9131942726/
>>>
>>> Here's my latest favorite pizza dough recipe.
>>>
>>> @@@@@ Now You're Cooking! Export Format
>>>
>>> Pizza Dough using 00 flour
>>>
> snippage
>
>>
>>
>> Number two is the one I'd crave.
>>
>> 'Round here we also make a green chile sauced pie with pulled pork and
>> pickled red onions.
>>
>> Not many complaints when that baby hits the table.
>
> Sounds wonderful, I'll have to give it a try.
>
> koko
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>


Here's what we use if we're out of our own home made green chile sauce:

http://www.amazon.com/Hatch-Green-Ch...593360-2616042


Hatch Green Chili Enchilada Sauce Medium, 15 -Oz. (Pack of 6)
by Hatch
5.0 out of 5 stars See all reviews (1 customer review)
Price: $29.95

http://www.simplyrecipes.com/recipes...ed_red_onions/

For the pulled pork any traditional bbq rub on a slow smoked shoulder
will work, or if you prefer you can braise and stew.

Hereabouts we smoke low and slow with pecan wood.

For the cheese we use a mix of fresh cotija and cheddar.

Some fresh chopped cilantro is sprinkled on top just before serving.

On 6/25/2013 12:26 PM, wrote:

> 1 lb (300 g) 00 flour
> 10 ounces (300mL) warm water; divided use
> 1 package (7 g) dry yeast
> 1 teaspoon (mL) sugar
> 1 teaspoon (mL) Salt
> 2 tablespoons (300mL olive oil
>
Koko - I think you need to check your metric conversions.

On 6/25/2013 12:56 PM, Roy wrote:
> On Tuesday, June 25, 2013 10:26:10 AM UTC-6, wrote:
>> Pizza night. Last night when I came home from work, I whipped up a
>> Pizza Dough using 00 flour
>> breads, pasta
>>
>>
>> 1 lb (300 g) 00 flour
>>
(snippage)

> What is 00 flour? Not familiar with the terminology.
>
It's a grade of flour something people who bake a lot use. I don't bake
much. I've made pizza dough quite successfully using all-purpose flour.
Thick crust, thin crust. AP works for me.

Jill

On Tuesday, June 25, 2013 1:52:35 PM UTC-4, jmcquown wrote:

>
> It's a grade of flour something people who bake a lot use. I don't bake
>
> much. I've made pizza dough quite successfully using all-purpose flour.
>
> Thick crust, thin crust. AP works for me.

I use King Arthur with 1 T. gluten mixed in to each cup.

On Tuesday, June 25, 2013 11:06:12 AM UTC-6, wrote:
> On Tue, 25 Jun 2013 09:56:04 -0700 (PDT), Roy >
>
> wrote:
>
>
>
> >On Tuesday, June 25, 2013 10:26:10 AM UTC-6, wrote:
>
> >> Pizza night. Last night when I came home from work, I whipped up a
>
> >>
>
> >> batch of pizza dough. While the dough was rising I scrounged around in
>
> >>
>
> >> the fridge for something to put on it.
>
> >>
>
> >> One pizza is the standard pepperoni, and the other, my favorite of the
>
> >>
>
> >> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>
> >>
>
> >>
>
> >>
>
> >> http://www.flickr.com/photos/koko181/9131942726/
>
> >>
>
> >>
>
> >>
>
> >> Here's my latest favorite pizza dough recipe.
>
> >>
>
> >>
>
> >>
>
> >> @@@@@ Now You're Cooking! Export Format
>
> >>
>
> >>
>
> >>
>
> >> Pizza Dough using 00 flour
>
> snippage
>
>
>
> >>
>
> >What is 00 flour? Not familiar with the terminology.
>
>
>
> I first heard about it in some cookbooks, but here's a quick blurb on
>
> it. I truly does make a world of difference.
>
>
>
> http://www.saveur.com/article/Kitche...r-Making-Pizza
>
>
>
> koko
>
> --
>
> Food is our common ground, a universal experience
>
> James Beard
>
>
>
> www.kokoscornerblog.com

Thanks...from the Internet...cake flour in a ratio of 1 to 3 of all-purpose
flour should be close to 00 flour.

=====

On Tuesday, June 25, 2013 12:26:10 PM UTC-4, wrote:
> Pizza night. Last night when I came home from work, I whipped up a
>
> batch of pizza dough. While the dough was rising I scrounged around in
>
> the fridge for something to put on it.
>
> One pizza is the standard pepperoni, and the other, my favorite of the
>
> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>
>
>
> http://www.flickr.com/photos/koko181/9131942726/
>
>
>
> Here's my latest favorite pizza dough recipe.
>
>
>
> @@@@@ Now You're Cooking! Export Format
>
>
>
> Pizza Dough using 00 flour
>
>
>
> breads, pasta
>
>
>
> 1 lb (300 g) 00 flour
>
> 10 ounces (300mL) warm water; divided use
>
> 1 package (7 g) dry yeast
>
> 1 teaspoon (mL) sugar
>
> 1 teaspoon (mL) Salt
>
> 2 tablespoons (300mL olive oil
>
>
>
> In a mixing bowl, stir together the yeast and sugar with 2 ounces of
>
> the warm water. Next, gradually blend in the 00 flour, alternating
>
> with the remaining warm water, olive oil and salt into the yeast
>
> mixture. Mix until a smooth, non-sticky dough forms. It may not need
>
> all of the flour.
>
> Turn the dough out onto a lightly floured counter and knead a few
>
> minutes to form a smooth ball of dough. Cover the dough with the
>
> inverted mixing bowl or, lightly oil the mixing bowl, and return the
>
> dough to the bowl: cover and leave the dough to rise at room
>
> temperature for about an hour.
>
> Remove the dough to a flat surface dusted with flour. Divide into 3
>
> somewhat equal pieces. Using a rolling pin dusted with flour, roll out
>
> the dough to desired size, and proceed with your favorite pizza
>
> toppings.
>



You either get home from work early or you eat pretty late.

Watch out - someone is going to jump all over you for using a rolling pin. For shame........

I poke my fingers into the flattened dough - those pock marks hold more sauce that way.

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.

--
Food is an important part of a balanced diet.

On 6/25/2013 3:31 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.
>
We have a New York style pizzeria nearby that sells freshly made dough
balls for about $4 - at that price I can't find much reason to make my own.

On Tue, 25 Jun 2013 15:48:03 -0600, casa bona > wrote:

> On 6/25/2013 3:31 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.
> >
> We have a New York style pizzeria nearby that sells freshly made dough
> balls for about $4 - at that price I can't find much reason to make my own.

If it's near and you like their dough, especially if what you makes
sucks - go for it. I make great pizza dough and I don't have to leave
the house.

--
Food is an important part of a balanced diet.

"casa bona" > wrote in message
...
> Number two is the one I'd crave.
>
> 'Round here we also make a green chile sauced pie with pulled pork and
> pickled red onions.
>
> Not many complaints when that baby hits the table.

I was never a huge pizza lover but we used to have Pizza Haven and I loved
their taco pizza! Yes, I know. Neither Italian nor Mexican but I liked it.
Topped with refried beans, cheese, tomatoes, onions, lettuce and tortilla
chips. Yes, I can make it at home but I never quite got the crust like
theirs.

On 6/25/2013 4:39 PM, Julie Bove wrote:
> "casa bona" > wrote in message
> ...
>> Number two is the one I'd crave.
>>
>> 'Round here we also make a green chile sauced pie with pulled pork and
>> pickled red onions.
>>
>> Not many complaints when that baby hits the table.
>
> I was never a huge pizza lover but we used to have Pizza Haven and I loved
> their taco pizza! Yes, I know. Neither Italian nor Mexican but I liked it.
> Topped with refried beans, cheese, tomatoes, onions, lettuce and tortilla
> chips. Yes, I can make it at home but I never quite got the crust like
> theirs.
>
>
I'm not familiar with that place, but the pie sounds darned good.

Have you ever had a Navajo Taco?

http://www.facingthestreet.com/wp-co...avajo-taco.jpg

http://www.cookingclassy.com/2012/08...ian-fry-bread/

The fry bread, very much like a sopapilla in texture, serves as the base
and the toppings are similar.

Out on the Rez they will also add roasted mutton - somewhat of an
acquired taste for first-timers.

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.

Jill

On Tue, 25 Jun 2013 11:18:29 -0600, casa bona > wrote:

>On 6/25/2013 11:06 AM, wrote:
>> On Tue, 25 Jun 2013 10:45:13 -0600, casa bona > wrote:
>>
>>> On 6/25/2013 10:26 AM, wrote:
>>>>
>>>> Pizza night. Last night when I came home from work, I whipped up a
>>>> batch of pizza dough. While the dough was rising I scrounged around in
>>>> the fridge for something to put on it.
>>>> One pizza is the standard pepperoni, and the other, my favorite of the
>>>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>>>
>>>> http://www.flickr.com/photos/koko181/9131942726/
>>>>
>>>> Here's my latest favorite pizza dough recipe.
>>>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> Pizza Dough using 00 flour
>>>>
>> snippage
>>
>>>
>>>
>>> Number two is the one I'd crave.
>>>
>>> 'Round here we also make a green chile sauced pie with pulled pork and
>>> pickled red onions.
>>>
>>> Not many complaints when that baby hits the table.
>>
>> Sounds wonderful, I'll have to give it a try.
>>
>> koko
>> --
>> Food is our common ground, a universal experience
>> James Beard
>>
>> www.kokoscornerblog.com
>>
>
>
>Here's what we use if we're out of our own home made green chile sauce:
>
>http://www.amazon.com/Hatch-Green-Ch...593360-2616042
>
>
>Hatch Green Chili Enchilada Sauce Medium, 15 -Oz. (Pack of 6)
>by Hatch
>5.0 out of 5 stars See all reviews (1 customer review)
>Price: $29.95
>
>http://www.simplyrecipes.com/recipes...ed_red_onions/
>
>For the pulled pork any traditional bbq rub on a slow smoked shoulder
>will work, or if you prefer you can braise and stew.
>
>Hereabouts we smoke low and slow with pecan wood.
>
>For the cheese we use a mix of fresh cotija and cheddar.
>
>Some fresh chopped cilantro is sprinkled on top just before serving.
>
Thanks, I appreciate the links and recipe ideas.

koko

--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Tue, 25 Jun 2013 13:27:06 -0400, S Viemeister
> wrote:

>On 6/25/2013 12:26 PM, wrote:
>
>> 1 lb (300 g) 00 flour
>> 10 ounces (300mL) warm water; divided use
>> 1 package (7 g) dry yeast
>> 1 teaspoon (mL) sugar
>> 1 teaspoon (mL) Salt
>> 2 tablespoons (300mL olive oil
>>
>Koko - I think you need to check your metric conversions.

K thanks.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On Tue, 25 Jun 2013 12:13:09 -0700 (PDT), Kalmia
> wrote:

>On Tuesday, June 25, 2013 12:26:10 PM UTC-4, wrote:
>> Pizza night. Last night when I came home from work, I whipped up a
>>
>> batch of pizza dough. While the dough was rising I scrounged around in
>>
>> the fridge for something to put on it.
>>
>> One pizza is the standard pepperoni, and the other, my favorite of the
>>
>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>
>>
>>
>> http://www.flickr.com/photos/koko181/9131942726/
>>
>>
>>
>> Here's my latest favorite pizza dough recipe.
>>
>>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>>
>>
>> Pizza Dough using 00 flour
>>
snippage

>
>You either get home from work early or you eat pretty late.
>
> Watch out - someone is going to jump all over you for using a rolling pin. For shame........

Wouldn't be the first, nor the last. LOL
>
>I poke my fingers into the flattened dough - those pock marks hold more sauce that way.

Great idea, I'll do that next time.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

On 6/25/2013 6:39 PM, wrote:
> On Tue, 25 Jun 2013 11:18:29 -0600, casa bona > wrote:
>
>> On 6/25/2013 11:06 AM, wrote:
>>> On Tue, 25 Jun 2013 10:45:13 -0600, casa bona > wrote:
>>>
>>>> On 6/25/2013 10:26 AM, wrote:
>>>>>
>>>>> Pizza night. Last night when I came home from work, I whipped up a
>>>>> batch of pizza dough. While the dough was rising I scrounged around in
>>>>> the fridge for something to put on it.
>>>>> One pizza is the standard pepperoni, and the other, my favorite of the
>>>>> two, pesto, prosciutto, Parmesan cheese and artichoke hearts.
>>>>>
>>>>> http://www.flickr.com/photos/koko181/9131942726/
>>>>>
>>>>> Here's my latest favorite pizza dough recipe.
>>>>>
>>>>> @@@@@ Now You're Cooking! Export Format
>>>>>
>>>>> Pizza Dough using 00 flour
>>>>>
>>> snippage
>>>
>>>>
>>>>
>>>> Number two is the one I'd crave.
>>>>
>>>> 'Round here we also make a green chile sauced pie with pulled pork and
>>>> pickled red onions.
>>>>
>>>> Not many complaints when that baby hits the table.
>>>
>>> Sounds wonderful, I'll have to give it a try.
>>>
>>> koko
>>> --
>>> Food is our common ground, a universal experience
>>> James Beard
>>>
>>> www.kokoscornerblog.com
>>>
>>
>>
>> Here's what we use if we're out of our own home made green chile sauce:
>>
>> http://www.amazon.com/Hatch-Green-Ch...593360-2616042
>>
>>
>> Hatch Green Chili Enchilada Sauce Medium, 15 -Oz. (Pack of 6)
>> by Hatch
>> 5.0 out of 5 stars See all reviews (1 customer review)
>> Price: $29.95
>>
>> http://www.simplyrecipes.com/recipes...ed_red_onions/
>>
>> For the pulled pork any traditional bbq rub on a slow smoked shoulder
>> will work, or if you prefer you can braise and stew.
>>
>> Hereabouts we smoke low and slow with pecan wood.
>>
>> For the cheese we use a mix of fresh cotija and cheddar.
>>
>> Some fresh chopped cilantro is sprinkled on top just before serving.
>>
> Thanks, I appreciate the links and recipe ideas.
>
> koko
>
> --
> Food is our common ground, a universal experience
> James Beard
>
> www.kokoscornerblog.com
>

You are welcome, your blog is a delight to read and look at.

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.


--
Food is an important part of a balanced diet.

On Tue, 25 Jun 2013 17:45:52 -0700, wrote:

> On Tue, 25 Jun 2013 12:13:09 -0700 (PDT), Kalmia
> > wrote:
>
> >
> >I poke my fingers into the flattened dough - those pock marks hold more sauce that way.
>
> Great idea, I'll do that next time.
>

That's what you'd do for focaccia. If you can do that to pizza crust,
it's too thick.


--
Food is an important part of a balanced diet.

casa bona wrote:

>> One pizza is the standard pepperoni, and the other, my favorite of
>> the two, pesto, prosciutto, Parmesan cheese and artichoke hearts.

> Number two is the one I'd crave.
>
> 'Round here we also make a green chile sauced pie with pulled pork and
> pickled red onions.
>
> Not many complaints when that baby hits the table.

BTW, a lot of kebab shops here also sell pizza and nowadays they all offer a
pizza topped with the kebab items: meat, veggies and sauces. Some do it over
a basic no-mozzarella pizza (crust + tomato) others let the mozz in, I still
have todecide which is best. The only downside of it is the red hot sauce:
it doesn't match very well with the tomato of a pizza. Next time I'll go for
one I'll ask them to use a plain crust with no tomato sauce.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

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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

On Wed, 26 Jun 2013 11:06:09 -0400, jmcquown >
wrote:

> 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.
>
I have simply because I can. Back when I started making pizza dough
at home, I experimented with bread flour alone and in combination with
AP. I decided that I couldn't tell the difference between all bread
flour and all AP (or any combination in between), so why bother? With
00, there's a difference and I don't like it so far. It could be that
I'm not using as much oil as usual - so I will make sure I more the
next time around. So far, the result is way too crackerlike for me.
I like my crust crispy on the outside and tender on the inside (no
matter how thin it is) - not crispy all the way through. If I wanted
pizza on a cracker, I'd use lavosh for my base.

--
Food is an important part of a balanced diet.

sf wrote:

> I have simply because I can. Back when I started making pizza dough
> at home, I experimented with bread flour alone and in combination with
> AP. I decided that I couldn't tell the difference between all bread
> flour and all AP (or any combination in between), so why bother? With
> 00, there's a difference and I don't like it so far. It could be that
> I'm not using as much oil as usual - so I will make sure I more the
> next time around. So far, the result is way too crackerlike for me.

In fact 00 isn't intended for pizza or focaccia: for these preparations the
best is 0, which is almost equivalent to AP. 00 flour is perfect for cakes.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 27 Jun 2013 09:53:08 +0200, "ViLco" > wrote:

> sf wrote:
>
> > I have simply because I can. Back when I started making pizza dough
> > at home, I experimented with bread flour alone and in combination with
> > AP. I decided that I couldn't tell the difference between all bread
> > flour and all AP (or any combination in between), so why bother? With
> > 00, there's a difference and I don't like it so far. It could be that
> > I'm not using as much oil as usual - so I will make sure I use more the
> > next time around. So far, the result is way too crackerlike for me.
>
> In fact 00 isn't intended for pizza or focaccia: for these preparations the
> best is 0, which is almost equivalent to AP. 00 flour is perfect for cakes.

Thanks! I haven't heard that before, or if I have - it didn't
"stick". Reading material on pizza over here and what we hear about
the Associazione Vera Pizza Napoletana rules, point us toward the rare
and mysterious 00 flour... although what I've read this morning hasn't
been as enthusiastic about 00 as what I've read in the past.
http://pizza.about.com/od/PizzaBasic...izza-Dough.htm
http://www.fornobravo.com/forum/f10/...eight-691.html

Here is a quote from an article in the NYT
http://www.nytimes.com/2010/05/19/di...d=1&ref=dining

[ Italian 00 flour is considered “soft” — low in the proteins called
glutens that give dough its elasticity, like the flour used in the
thin and supple Naples-style pizzas so popular in New York. Only I
discovered that things aren’t so simple.

The 00 designation refers to how finely the flour is milled, not the
protein content. Some 00 flours are around 7 percent proteins, others
are 11 percent or higher. (By comparison, all-purpose flour is around
11 percent.)

While many pizzaioli consider the ideal 00 pizza flour to have 8 to 10
percent protein, there’s no sure way to tell from the bag, although
some brands, like King Arthur Flour and Divella, post the percentages
on their Web sites. ]

In any case, I'm not the only one with a "meh" attitude. It seems 00
works better in a commercial or wood fired pizza oven vs home oven.
http://www.seriouseats.com/talk/2011...-00-flour.html

The 00 flour I buy comes in bulk - so I have no idea what the brand or
gluten content is, I only know it's organic. I'm thinking maybe I
should move on and give semolina a try next.

--
Food is an important part of a balanced diet.

sf wrote:

>> In fact 00 isn't intended for pizza or focaccia: for these
>> preparations the best is 0, which is almost equivalent to AP. 00
>> flour is perfect for cakes.

> Thanks! I haven't heard that before, or if I have - it didn't
> "stick". Reading material on pizza over here and what we hear about
> the Associazione Vera Pizza Napoletana rules, point us toward the rare
> and mysterious 00 flour... although what I've read this morning hasn't
> been as enthusiastic about 00 as what I've read in the past.
> http://pizza.about.com/od/PizzaBasic...izza-Dough.htm
> http://www.fornobravo.com/forum/f10/...eight-691.html
>
> Here is a quote from an article in the NYT
> http://www.nytimes.com/2010/05/19/di...d=1&ref=dining
>
> [ Italian 00 flour is considered "soft" - low in the proteins called
> glutens that give dough its elasticity, like the flour used in the
> thin and supple Naples-style pizzas so popular in New York. Only I
> discovered that things aren't so simple.
>
> The 00 designation refers to how finely the flour is milled, not the
> protein content. Some 00 flours are around 7 percent proteins, others
> are 11 percent or higher. (By comparison, all-purpose flour is around
> 11 percent.)

The 00 flour we normally find in stores is around 7-8%, the special flours
for pizzeria are or 00 with 11-13% gluten or a mix between manitoba (0) and
00. If we not-pizzamongers dontt want to buy bulk, we usually go with 0 or
those pricey flour mixes with some manitoba. My mother used the 0 only for
focaccia and pizza

> In any case, I'm not the only one with a "meh" attitude. It seems 00
> works better in a commercial or wood fired pizza oven vs home oven.
> http://www.seriouseats.com/talk/2011...-00-flour.html

Probably

> The 00 flour I buy comes in bulk - so I have no idea what the brand or
> gluten content is, I only know it's organic. I'm thinking maybe I
> should move on and give semolina a try next.

Many pizzaioli add some semola di grano duro (durum wheat semolina) to their
flour in order to impart a rougher texture, a more "rustica" pizza.
--
"Un pasto senza vino e' come un giorno senza sole"
Anthelme Brillat Savarin

On Thu, 27 Jun 2013 15:16:34 +0200, "ViLco" > wrote:

> Many pizzaioli add some semola di grano duro (durum wheat semolina) to their
> flour in order to impart a rougher texture, a more "rustica" pizza.

Thanks, I think I'll try that sometime soon.

--
Food is an important part of a balanced diet.