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.