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I believe that you want to be able to mix, knead, and shape the dough like in a fast food pizza establishment. They use special flour mixes with chemicals designed for this stretch and fast rise process. A good quality restaurant uses a 1 to 2 day cold rise process. After removing the dough from the fridge with oil on the outside is kneaded into the ...


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The semolina flour has a higher temp rating and is more compatible to the pizza dough that results in a gentle sweet taste. Clean the pan in the oven after each pizza with the hand mitt to take away the cooked flour otherwise this browning flavor gets transferred to the bottom of the crust. White or wheat flours will burn easily and leave a chalky taste. ...


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General purpose flour contains about the lowest amount of protein where you bring out the gluten through the process of keading. I start with a small amount of flour mix and add water slowly until it flows like pancake batter. Whip this quickly for several minutes to bring out the gluten and form long stretchy bands within the mix, then add small ...


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Well, I believe all the answers above touch on important points of the flour. I found a local pasta/bread business that orders their flour and they are willing to sell to me at market cost. This is a good quality source and with plenty of advice because they know their flours. The quality of the flour needs to contain 12% protein or greater for pizza to ...


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At least in theory what you're proposing should work, however I wouldn't mix sodium hydroxide, calcium chloride, water and corn all in one pot as you seem to be suggesting. I'm not chemistry expert, but as I understand it sodium hydroxide and calcium chloride react easily when dissolved in water to form calcium hydroxide and sodium chloride. Having corn in ...



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