High-Gluten Flour
I have a bag of King Arthur High-Gluten Flour I would like to use to make pizza dough - in a bread machine. Can I follow my standard pizza dough recipe which calls for AP flour or do I need to make some adjustments with the yeast, etc.???
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3 Comments:
That's a great question. I think the adjustment you'll need to make is in resting the dough before you try to stretch it to form a pizza. It's going to spring right back. I sometimes use all purpose rather than bread flour for pizza for that reason, and their high-Gluten Flour has even higher gluten (14%). They say it's perfect for pizza though, and to adjust for the higher protein content by adding an extra T of water per cup of flour. They also have bakers available to talk to you about your baking questions, so don't hesitate to give them a call.
lemonfair at 1:03PM on 10/03/09
Here's the link. For some reason it didn't survive my copy/pasting when I logged out so I could log back in so I could submit the comment I had written. sigh.
http://www.kingarthurflour.com/shop/items/king-arthur-organic-high-gluten-flour-3-lb
lemonfair at 1:05PM on 10/03/09
Be prepared to be disappointed. I have found that pizza made with this type of flour is a bit on the "tough" side. If you insist on using all high-g flour, than I would add a tablespoon of olive oil.
dmcavanagh at 2:22PM on 10/03/09