# Tag Info

1

Perhaps this is an obvious answer - but if your center is too dry, add moisture. If you're happy with the edges and the rest of the pizza, then meddling with other variables (like time, temp, or flour) might disturb the things that work - a possibility to keep in mind for if smaller adjustments don't work, but not my first adjustment. For myself, when I ...

3

If x is the fraction by weight of bread flour, then: 0.127x + 0.75(1-x) = 0.15 0.75 - 0.623x = 0.15 0.6 = 0.623x x = .963 So, use 96% bread flour and 4% of your high-gluten flour, by weight.

4

After buttering the pan (with a solid fat, not oil), I flour the chimney first, usually by generously sifting the flour on it (tilting the pan and rotating it helps), then I use what falls down for the usual rotating method to flour the bottom and outer rim. Tap out the excess and you're done. Chilling the prepared pan helps the butter/fat layer ...

5

Use cake release. It's simple; just mix one part flour, one part solid fat (shortening), and one part liquid oil (roughly by volume). Assuming that your oils are shelf stable, your cake release will be too. Once it is mixed, you'll never have to grease and flour a cake pan again. Just paint it on with a pastry brush. I recommend this one.

12

It is possible, whether it fits your definition of easily is questionable, though. Whole grain flour is made by grinding whole wheat/rye/... berries until you get a fine flour, a technique used since the neolithic age. The method that is still in use today is basically "rubbing the grains between a firm base stone and a moving upper stone", either shaped ...

5

In principle, I don't see why you couldn't take the flour to safe temperatures just like any other food. You'd have to reach temperatures which break down proteins, something like 165 F or 75 C should be sufficient (it's good enough for meat). This will break down the proteins in the flour too, so I would expect it to behave like standard browned flour (...

2

Does eating raw flour or doughs containing raw flour pose a significant food safety risk (i.e., greater than other dry goods or ingredients in your kitchen)? Yes, as the level of bacteria has not been reduced/killed especially if the dough has been sitting/fermenting and/or contains harmful bacteria. Nb: Most flour isn't washed or treated (irradiated) ...

2

I usually go to CDC for stuff like this: Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Flour Case Count: 42 States: 21 Deaths: 0 Hospitalizations: 11 Recall: Yes Recall & Advice to Consumers & Retailers The recall page gives use by dates and UPC of the affected batches.

0

Changing the protein content affects the dough and the eventual crumb (when cooked). So the question shouldn't exactly be how does protein more protein/gluten affect browning, apart from the increased gluten will give you are more flexible dough which you work with more (ie thinner). The two ways you can increase the crisping/browning of your pizza is: ...

5

Note - label on my bag says all purpose flour, not all purpose wheat flour. So you can take that strawman (#4) for a long walk on a short pier. You won't find it in the "100% whole wheat flour" Purpose (#2) - malted barley is yummy yeast food (or the makings of beer.) So, not surprising that you find in in flour intended to serve the needs of yeast baked ...

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