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I've used AP successfully as well. The kneading seems to be more critical. This information sent a lot of people off ordering expensive mail order flours.
This confirmed what my own tests had shown me all along. Bread flour from the supermarket is just fine for making pizza. It has certainly been proven that you don't need high gluten flour to make highly structured bread.
Ed Wood from sourdo. In Naples they use 00 flour which has less gluten than AP. I've had great and horrible pies with all kinds of flours from all kinds of pizzerias. And I've made great and d horrible pies with all kinds of flours myself. Kneading and overall technique is more important than the flour in my opinion.
Since putting up this site I've been urged to try other flours. I've made pies with at least 20 flours including these: I'm not saying that the type of flour makes no difference, but I am saying that it's a small difference and I've had great pies from restaurants with varying types of flour.
Don't get too hung up on it. One is not 'better' than the other, it depends on the style you want. Caputo gives bigger bubbles and a lighter spring. But I prefer to mix it with Bread flour to give it more strength.
In Naples, the dough is very soft and hard to hold and often eaten with a knife and fork. NY street pizza is easily folded and held. They typically use a strong Hi Gluten Flour.
My pies are closer to the Neapolitan, but not quite. You can still hold it, but sometimes it flops a bit at the tip.
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The 00 has a finer mill and also it will absorb much less water than the other flours. The 00 flour really is quite different than the others. If you are baking at under F, you should really not use It will never brown and you'll have much more luck with another flour.
The ratio of Flour and water can dramatically change the characteristics of the dough. I do it strictly by feel.Yahoo Lifestyle is your source for style, beauty, and wellness, including health, inspiring stories, and the latest fashion trends. When I’m craving comfort food, I’ll take my father’s ngau lam over mac and cheese any day.
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