We’ve been considering using all purpose flour, but couldn’t get a nice rise when we last tried. Probably due to the lower protein content.
I guess pizza flour is similar to Tipo 00? High protein, fine grind?
What’s your hydration? We’re at 70%
@Chais I’m at 66.3 assuming my math is right for the starter. Yeah it’s high protein and fine grind. I’ve used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.
@Chais I’m using this for the flour: https://haydenflourmills.com/products/pizza-flour. Otherwise just the organic white king Arthur flour.
We’ve been considering using all purpose flour, but couldn’t get a nice rise when we last tried. Probably due to the lower protein content.
I guess pizza flour is similar to Tipo 00? High protein, fine grind?
What’s your hydration? We’re at 70%
@Chais I’m at 66.3 assuming my math is right for the starter. Yeah it’s high protein and fine grind. I’ve used a mix of bread and all purpose king Arthur, about 50/50 and it worked pretty well.