On Thu, 12 Apr 2007 23:02:00 -0700, "Kent" > wrote:

>
>"Baking Mad" > wrote in message
roups.com...
>> 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.
>>
>Don't use a pizza pan, except to serve the pizza. Always use a stone at
>least 1/2 inch thick, heated for
>one hour to 550F.
>I think you can more or less duplicate type 00 by using 2/3 all purpose
>flour and 1/3 cake flour.
>I've asked around the Italian markets in the SF Bay Area for type 00 flour
>without any success.
>I've come to the conclusion that in the pursuit of the ultimate home pizza
>one should forget that.
>I use all purpose flour, usually KA. Whatever you use, it should be
>unbleached.
>Always use a preferment, like biga, poolish, or just old dough. You can also
>use
>very little yeast/flour and let your dough rise very slowly overnight in the
>frig.
>Use a "wet" dough, as do Julia Child, Alice Waters, Peter Reinhardt and
>Wolffie Puck do; three cups flour, 1.25 cups water, salt and yeast. I, as
>most, add oil, usually 2TB to the previous mix. If I'm making pizza and
>I know it that morning I make a poolish, with 1 cup flour, 1/4/-1/2 tsp
>yeast, and 1 cup H2O, and let it
>bubble all day. That gets added to 2 cups flour, salt, olive oil, .25 cups
>water, and with or without
>additional yeast, depending on the activity of your poolish, the
>temperature, and when you want to make your pizza. Then, don't overknead. I
>only rise once, being careful not to over-rise. Divide dough into 2-3 balls.
>When you make your pizza, heat heavy stone to 550F for one hour. Carefully
>stretch a dough ball to pizza size, don't use a rolling pin, place it on
>your paddle, top and bake for 6-7 minutes at 550F. Spray H20 inside the oven
>3 times during baking.
>
>Ken
>


Guys... I use "Sir Lancelot Flour from :www.kingartherflour.com
I order it on the web. makes great pizza dough.
Jerry