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> If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour. Concur with the author
by yamtaddle 4y ago
> If you are baking at under 750F, you should really not use 00. It will never brown and you'll have much more luck with another flour.
Concur with the author that 00 is very different from other kinds of flour, as far as the result you get, but I like a blend of about 80/20 bread flour (usually King Arthur) / 00. Maybe up to 70/30, tops. You get a lot of chewiness and flavor from adding a little 00. Add too much and it'll come out far too floppy and seem under-cooked, at ordinary home-kitchen-oven temps, author's right about that.
- ilyt 4y agoHuh, so that's why... I've been just putting it on stove (in a pan) before baking to get a bit of brown
- yamtaddle 4y agoYeah, 00 is the "correct" flour for pizza dough, but only if you're using a real, high-temp pizza oven. If you're stuck at 550F or lower, like most home ovens, it won't cook right—it's pretty char/firming-up resistant, you'll burn the hell out of your toppings before the 00 dough gets where it needs to be. It has killer flavor and does some good stuff for texture, though, which is why I still blend some in.
- ilyt 4y agoMy oven actually have some "pizza baking mode" but sadly it half broke, and by that I mean only upper heater works and any mode that enables the bottom one pops fuses. I'd definitely be looking for something like that in my next one