Jun
17
awarded  Famous Question
2017
Apr
21
awarded  Necromancer
Mar
7
awarded  Popular Question
2016
Jul
14
awarded  Yearling
2015
Nov
25
comment What is the best flour to use for pizza dough?
I've never heard of semolina flour being used for pizza dough. If anything, it might be used as something to spread on the peel or work surface to help slide the pizza into the oven. 00 flour is usually, if not always, soft white wheat.
Oct
28
awarded  Excavator
Oct
28
revised What is the best flour to use for pizza dough?
Fixed a typo or two, a broken link to a vendor that was 404ing, and replace it with a company that makes great 00 flours specifically for pizza, and removed a reference to "farina" as if it was the same as semolina. It's not. Farina is generally "flour". Semolina is hard (durum) wheat flour.
Oct
28
answered How do I prevent crust formation when proofing pizza dough?
Oct
27
suggested approved edit on What is the best flour to use for pizza dough?
Oct
27
awarded  Autobiographer
Oct
27
comment Is it okay to mix bread flour and all-purpose flour when making a pizza dough?
@Jolenealaska, I can help you get Italian 00 (Antimo Caputo) up in Alaska reasonably. I am an internet retailer of it at BrickOvenBaker.com, and I don't usually post that, but I think I'm helping by suggesting there are places online that should be able to get you Italian 00 flour up in AK (or other in HI, PR, GU etc) without shipping costs getting out of hand. My comment is intended to help you and others finding it hard to get 00 Flour in local stores.
Oct
25
comment What does it mean for a flour to be “strong” or “reinforced”?
The bag says "Ingredients: Soft White Wheat". It does not indicate any other ingredients. Enriched means that nutrients are added back in (vitamins and minerals) en.wikipedia.org/wiki/Enriched_flour. The ingredient list does not indicate that Vital Wheat Gluten is added into the flour, but certain strains of soft white white with higher gluten content could be used in the Rinforzato.
Oct
25
comment What does it mean for a flour to be “strong” or “reinforced”?
I believe a straight translation of rinforzato from Italian yields "reinforced". Of course, something that is reinforced can be thought of as "strong". I agree that it's possible that they are not necessarily the same thing, but then again, it may be.
Oct
24
asked What does it mean for a flour to be “strong” or “reinforced”?
Oct
11
awarded  Notable Question
Sep
20
comment Red and blue Antimo Caputo 00 flour
I don't recall seeing a Chef's spec sheet when I originally posted it, but maybe I missed it or it was recently added. Thanks for pointing it out either way.
Jan
22
answered Red and blue Antimo Caputo 00 flour
Jan
3
awarded  Yearling
2014
Mar
9
awarded  Popular Question
Feb
4
awarded  Critic