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

On Tuesday, August 8, 2017 at 2:28:58 PM UTC-5, 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
>
>
I'm not a baker by anyone's imagination but I would like to know
what 'Thin Dough Mix' is.

On Tue, 8 Aug 2017 16:32:33 -0700 (PDT), "
> wrote:

>On Tuesday, August 8, 2017 at 2:28:58 PM UTC-5, 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
>>
>>
>I'm not a baker by anyone's imagination but I would like to know
>what 'Thin Dough Mix' is.

I'm sure that it is for thin crust pizza, but what makes it do it?
Janet US

On Tue, 08 Aug 2017 17:50:51 -0600, U.S. Janet B. >
wrote:

>On Tue, 8 Aug 2017 16:32:33 -0700 (PDT), "
> wrote:
>
>>On Tuesday, August 8, 2017 at 2:28:58 PM UTC-5, 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
>>>
>>>
>>I'm not a baker by anyone's imagination but I would like to know
>>what 'Thin Dough Mix' is.
>
>I'm sure that it is for thin crust pizza, but what makes it do it?

And if you want to make a big pizza, make sure to get Big Dough Mix.

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

On 8/9/2017 10:11 PM, Sqwertz wrote:
> I won't use anything but the
> tipo 00 flour for normal pizzas anymore.
>
> -sw

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Thu, 10 Aug 2017 12:50:16 -0500, Sqwertz >
wrote:

>On Wed, 09 Aug 2017 22:50:26 -0600, U.S. Janet B. wrote:
>
>> On Wed, 9 Aug 2017 23:11:46 -0500, Sqwertz >
>> wrote:
>>
>>>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.
>>>
>> 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.
>
>From what I've read of the pizza-specific flours, they are a
>combination of unfortified flours and don't contain any sort of
>conditioners or other additives. The only general foodservice pizza
>flour I've heard good things about is the Restaurant Depot 'Supremo
>Italiano' which claims to be a 00 flour. My Restaurant Depot doesn't
>carry it, but rather the "Len'z Best" which doesn't claim to be 00.
>
>https://www.amazon.com/Lenz-Premium-.../dp/B00Y0UVBX6
>
>I wouldn't assume that "thin dough mix" is for pizza (and pita?). I
>can't find that term used anywhere in relation to flours or baking.
>
>-sw

I couldn't find reference to thin dough mix either. Bag end says
The Great American
Thin Dough Mix
that's all I could see.
Janet US

On 8/10/2017 11:50 AM, Sqwertz wrote:
> I can't find that term used anywhere

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On 8/10/2017 12:56 PM, Sqwertz wrote:
> I think I found that under a slightly different name.

Steve Wertz - unrepentant woman stalker and total head case begging poor
Omelet to shoot him with a sniper rifle in austin.food:

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

On Thu, 10 Aug 2017 13:56:58 -0500, Sqwertz >
wrote:

>On Thu, 10 Aug 2017 12:14:51 -0600, U.S. Janet B. wrote:
>
>> On Thu, 10 Aug 2017 12:50:16 -0500, Sqwertz >
>> wrote:
>>
>>>I wouldn't assume that "thin dough mix" is for pizza (and pita?). I
>>>can't find that term used anywhere in relation to flours or baking.
>>
>> I couldn't find reference to thin dough mix either. Bag end says
>> The Great American
>> Thin Dough Mix
>> that's all I could see.
>
>I think I found that under a slightly different name. They mention a
>"national food distributor", which is probably C&C.
>
>http://pizzablends.com/products/dry-blend-products/
>
>I found the ingredients on another part of their site. Fortified and
>includes yeast and all sorts of other "stuff":
>
>Ingredient Declaration ?V Great American Pizza Crust Premix with Yeast:
>Enriched Bleached Wheat Flour (Wheat Flour, Malted Barley Flour,
>Niacin, Iron as Ferrous Sulfate, Thiamine Mononitrate, Riboflavin,
>Folic Acid), Soybean Oil, Salt, Sugar, Contains Less Than 2% Calcium
>Sulfate, Corn Starch, Dextrose, Monocalcium Phosphate, Sodium Acid
>Pyrophosphate, Sodium Bicarbonate, Soy Flour, Whey (Milk), Yeast,
>Yellow Corn Flour.
>
>Looks Evil! :-)

I think you found them. So, it's an add water product specially
designed for specific clients guaranteeing consistent results. Nice.
That means you don't have to have an experienced dough person in the
back room.

About half of those ingredients (maybe more) are o.k. The rest I
would need explained. We used to (years ago) have a fellow on the
bread group, Roy B., who was an industrial (think national brands)
bread chemist (my explanation) He knew all the ins and outs of what
happens chemically to dough and how certain things like malt and
ascorbic acid,etc. affected the dough to your advantage. He was a
fascinating person. We got new people in the group totally outspoken
about their bread machines and he just went away. They treated him
pretty badly, questioning/doubting everything he took the time to
explain like they were more informed than he was.
Janet US

On 2017-08-08 1:28 PM, 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
>
Sorry for the late post, Janet, but I have been to BC to visit the twins.
I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
The other one might be for battering fish etc.
Graham

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

On Fri, 11 Aug 2017 13:00:55 -0600, graham > wrote:

>On 2017-08-08 1:28 PM, 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
>>
>Sorry for the late post, Janet, but I have been to BC to visit the twins.
>I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>The other one might be for battering fish etc.
>Graham

go up thread and read Steve's responses.
did you have a good time?

On 2017-08-11, graham > wrote:

> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.

Possibly, but this works w/o cake (soft) flour. I've made it before
and it works well. It even works well at altitude.

http://recipes.robbiehaf.com/T/272.htm

nb

On 2017-08-11 1:18 PM, U.S. Janet B. wrote:
> On Fri, 11 Aug 2017 13:00:55 -0600, graham > wrote:
>
>> On 2017-08-08 1:28 PM, 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
>>>
>> Sorry for the late post, Janet, but I have been to BC to visit the twins.
>> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>> The other one might be for battering fish etc.
>> Graham
>
> go up thread and read Steve's responses.
> did you have a good time?
>
Oh yes! They are absorbing language and numbers like sponges. Their 2nd
birthday next week although it should have been October. They seem to
have caught up and then some.
But then, ALL grandchildren are perfect:-)
Graham

On 2017-08-11 1:21 PM, notbob wrote:
> On 2017-08-11, graham > wrote:
>
>> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>
> Possibly, but this works w/o cake (soft) flour. I've made it before
> and it works well. It even works well at altitude.
>
> http://recipes.robbiehaf.com/T/272.htm
>
> nb
>
I used to make acceptable pizza bases from AP and even bread flour.
However, try "00".
Graham

On 2017-08-11 1:21 PM, notbob wrote:
> On 2017-08-11, graham > wrote:
>
>> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>
> Possibly, but this works w/o cake (soft) flour. I've made it before
> and it works well. It even works well at altitude.
>
> http://recipes.robbiehaf.com/T/272.htm
>
> nb
>
Incidentally, a friend of mine who is a really good cook, was short of
time and used commercial pizza bases to make focaccia!!! She just
dimpled them, sprinkled on some EVOO and herbs before baking. No-one was
any the wiser:-)
Graham

On Fri, 11 Aug 2017 13:28:02 -0600, graham > wrote:

>On 2017-08-11 1:21 PM, notbob wrote:
>> On 2017-08-11, graham > wrote:
>>
>>> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>>
>> Possibly, but this works w/o cake (soft) flour. I've made it before
>> and it works well. It even works well at altitude.
>>
>> http://recipes.robbiehaf.com/T/272.htm
>>
>> nb
>>
>I used to make acceptable pizza bases from AP and even bread flour.
>However, try "00".
>Graham

I used to make French loaves with AP and corn starch.. Haven't done
that in years.
Janet US

On Fri, 11 Aug 2017 13:32:05 -0600, graham > wrote:

>On 2017-08-11 1:21 PM, notbob wrote:
>> On 2017-08-11, graham > wrote:
>>
>>> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>>
>> Possibly, but this works w/o cake (soft) flour. I've made it before
>> and it works well. It even works well at altitude.
>>
>> http://recipes.robbiehaf.com/T/272.htm
>>
>> nb
>>
>Incidentally, a friend of mine who is a really good cook, was short of
>time and used commercial pizza bases to make focaccia!!! She just
>dimpled them, sprinkled on some EVOO and herbs before baking. No-one was
>any the wiser:-)
>Graham

lots of nice shortcuts out there.
Janet US

On 2017-08-11 1:33 PM, U.S. Janet B. wrote:
> On Fri, 11 Aug 2017 13:28:02 -0600, graham > wrote:
>
>> On 2017-08-11 1:21 PM, notbob wrote:
>>> On 2017-08-11, graham > wrote:
>>>
>>>> I wonder if the "Special Pizza Blend" is a mix of AP and softer cake flour.
>>>
>>> Possibly, but this works w/o cake (soft) flour. I've made it before
>>> and it works well. It even works well at altitude.
>>>
>>> http://recipes.robbiehaf.com/T/272.htm
>>>
>>> nb
>>>
>> I used to make acceptable pizza bases from AP and even bread flour.
>> However, try "00".
>> Graham
>
> I used to make French loaves with AP and corn starch.. Haven't done
> that in years.
> Janet US
>
That might work with pizzas. Too hot now for baking!

On 2017-08-11, U.S Janet B > wrote:

> On Fri, 11 Aug 2017 13:32:05 -0600, graham > wrote:


>>time and used commercial pizza bases to make focaccia!!!

> lots of nice shortcuts out there.

I usta be able to buy un-baked French bread dough from Safeway. I'd use it
fer pizza crusts. Worked fine.

nb