On Apr 11, 11:11 am, wrote:
On Apr 9, 10:23 pm, "Baking Mad" wrote:

Hello.

Anyone try using Type "00" flour for pizza dough, baked in a standard
kitchen oven? I've tried King Arthur Flour's "Italian style" flour.
It made a very slack dough, which took some getting used to.
I don't know whether imported Type "00" would differ much from KA's.

I've been placing the pizza pan directly onto the bottom of a small
oven, with decent results. Does using a baking stone placed on the
bottom make much of a difference? Sometimes I'll place the tray
between the bottom of the oven and a baking stone and slide the pizza
onto the stone for a little extra crispy crust bottom.

Hello Raym,

I have good luck with King Arthur's bread flour, but I add about a
half ounce of pure gluten (which you can get in most grocery stores)
to the formula. Gluten is the protien that makes dough crispy. I hope
that helps.


I've never heard of adding gluten to pizza dough. I might find some
at Whole Foods Market. The supermarkets around here don't have any.
This sounds like a tasty experiment.