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New Flour Ideas
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New Flour Ideas

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I've been making NY style pizza at home for about a year now using King Arthur bread flower, with pretty great success. But I'm starting to wonder if I can elevate my crust by trying some new flours.

Can anyone please explain the difference in all these Caputo flours? I'm doing a long cold ferment (72 hours) and cooking at 550. Is one 00 better than the other for a NY style pizza crust?

by EasyReport6959

3 Comments

  1. jsmeeker

    I’ll suggest adding some “alternative” grains into your existing dough recipe. Lately, I’ve been doing 10% rye flour and I really like the results.

  2. TheStrangeSpider

    I have no flour advice, but love the look of those garlic knots!!!

  3. Particular-Level-833

    I like to add whole wheat for flavor and chew. My current favorite recipe is 80% KA bread, 10% KA whole wheat and 10% sifted KA whole wheat. The sifting removes some of the larger pieces but still adds to the flavor.

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