I want to make NY style pizza, there is lots of information on which bread flour to use in the US but I’m in Canada. For all people doing homemade non neopolitan pizza in eastern Canada, what bread flour do you use? Robin Hood, Five Roses, Milanaise? Any information is appreciated. Also posted the cheeses I plan on using, my closest guess to low moisture half skim half whole milk mozzarella. 18% and 25% MF – 52% moisture.
by West-Sympathy-1211
7 Comments
drop that dough recipe i like the color on the crust spot
First of all — those are some great looking pizzas! Nicely done
I don’t live in Canada so I can’t give you flour recs, but I would strongly recommend experimenting with different cheese blends. Really adds a lot to the flavor profile
I usually use about 50% mozzarella, maybe 30% provolone, and 20% aged cheddar or Manchego or whatever interesting I can get my hands on. Plus either parmigiano reggiano or pecorino romano post bake
Thought those were yours and was gonna say why are you even asking. I use King Arthur bread flour. 64% hydration with a sourdough starter. If you’re baking in a home oven then add a few grams of sugar for browning. Bake on a steel at your ovens max temp.
Are you only using Mozarella?
Not in Canada. Get the flour with the highest protein percentage you can find, 12-13% is good. No Italian 00, unless you have a pizza oven (900f). 1000g flour, 630g water, 20g salt, 20g oil, 20g sugar,5g instant yeast. Mix, knead, proof room temperature 1 hour, divide to desired ball sizes, onto oiled sheet pan, cover with plastic, refrigerate overnight, room temperature about 2 hours before you want to cook. Good tomato purée, seasoned not cooked. Low moisture whole milk mozzarella, not pre-shredded. Deli sliced to order is good. Never cheddar. Maybe some part skim mozzarella to mix with whole. Good luck.
Tre Stella sucks. Genuinely. For Canada we use CWRS wheat: ultra high gluten, great for pizza, just get anything with the highest protein content you can. For cheese, I just use any semi soft mozzarella. Tre stelle is not the move IMO. You can use it if you want though. Maybe the one I got were sitting on the cooler shelf a bit too long though.
I used that type of cheese this weekend for the first time and it was wonderful. I’ll look for the flour..