La Manzanilla message board

Pizza Flour or gluten Posted by Briant on January 20, 2022, 5:51 pm My wife wants to buy high gluten flour for Pizza. She bought it last year at Hawaii Market but they don't have it this year. Does anyone have any suggestions? Brian Treacy

Re: Pizza Flour or gluten Posted by Monte M on January 20, 2022, 5:56 pm, in reply to "Pizza Flour or gluten" I bought it online through Mercado Libre

Re: Pizza Flour or gluten Posted by James F on January 20, 2022, 7:21 pm, in reply to "Re: Pizza Flour or gluten" I also buy it from Mercado Libre. https://articulo.mercadolibre.com.mx/MLM-662934600-seitan-2kg-gluten-de-trigo-puro-carne-vegetariana-vegana-_JM

Re: Pizza Flour or gluten Posted by Lyn P on January 20, 2022, 7:59 pm, in reply to "Re: Pizza Flour or gluten" We get good crusts using white flour here for pizza.

Re: Pizza Flour or gluten Posted by Monte M on January 20, 2022, 8:27 pm, in reply to "Re: Pizza Flour or gluten" After doing backflips chasing flour including going to a flour mill, what I learned is the cheapest white flour here will work fine. It is all in the hydration, fermentation, and handling. Also having a super hot oven makes for a best crust.

Re: Pizza Flour or gluten Posted by Ronald Goodspeed on January 21, 2022, 4:51 am, in reply to "Re: Pizza Flour or gluten" Hi Monte, Could you detail how you handle the dough. I have found that high hydration, ie 85%, is very hard to handle here in La Manz but much easier in California-the dough will not hold it's shape and just wants to spread out on the board. Have found that a lower hydration helps but with the loss of interior bubbles and porosity. Do you use yeast or a sourdough mother? Do you knead by hand, or use stretch and fold, or a mixer? More comments would be appreciated.

Re: Pizza cliff notes Posted by Monte M on January 21, 2022, 10:06 am, in reply to "Re: Pizza Flour or gluten" hydro 65% 3-day cold sourdough ferment long ambient temp rise wet hands 45 min. pre-heated stone 550 f./home oven

Re: Pizza cliff notes Posted by Ronald Goodspeed on January 21, 2022, 12:00 pm, in reply to "Re: Pizza cliff notes" Gracias Monte. I will try that 3 day cold ferment next time.

Re: Pizza cliff notes Posted by Briant on January 21, 2022, 4:29 pm, in reply to "Re: Pizza cliff notes" Thanks for the good info here. Brenda found Gold Medal flour at Hawaii market today. I will check out Mercado Libre.

Re: Pizza Flour or gluten Posted by Monte M on January 21, 2022, 7:45 pm, in reply to "Pizza Flour or gluten" It is all in how you handle the dough.

Re: Pizza Flour or gluten Posted by James F on January 21, 2022, 9:33 pm, in reply to "Re: Pizza Flour or gluten" Great video. Thanks Monte.

Re: Pizza Flour or gluten Posted by Monte M on January 21, 2022, 9:49 pm, in reply to "Re: Pizza Flour or gluten" Your Welcome James. A difference that I have from what the master Vito does is that I ferment my dough 2-3 days in the refer. He mentions time as the element for developing gluten. Wheat fermented for longer periods of time molecularly changes the gliadin part of the gluten rendering the wheat edible by almost all people, except celiacs of course. I do this in my bread baking as well, and many gluten intolerant folks tell me that they have no problems digesting my wheat products. Fermentation is good for us.

Re: Pizza Flour or gluten Posted by Briant on January 22, 2022, 9:38 am, in reply to "Re: Pizza Flour or gluten" Good to know, Monte. I went to sign up for Mercado Libre and it required a photo of my passport picture and all data. Color me paranoid but I passed.

Re: Pizza Flour or gluten Posted by Jim S on January 23, 2022, 10:27 am, in reply to "Re: Pizza Flour or gluten" I have had limited luck with my family pizza dough and have switched gears from Neapolitan to Sicilian cooking the pie in a heavy cast iron pot. Delicious . I use 75%gold medal and 25% multi from La Semilla (?) I add flax seeds,sesame , touch of caraway,and sunflower seeds. Let rise 4/6 hours,punch down rise another hour or two. Kneed lightly on floured board and divide into your dough balls. Roll in olive oil ,cover with damp cloth ,refrigerate 24 hours . Heat oven to highest temperature for hour and oil room temp skillet. Lightly stretch dough and place in cast iron skillet. ( if you have a pizza stone make sure it is in oven) Oil dough and generous homemade sauce on top. Cook till lightly golden and take out of oven. Now , you can either add toppings and cook till finished or cook your second dough half way and take second one out when lightly golden . When your guest arrive dress pizza (cheese always on the bottom) cook til done sprinkle oregano and drizzle of good quality olive oil . Prawns cook well on final dressing great with roasted red peppers and asparagus and of course……garlic ! Ps, I have had some su on th bbq also

Re: Pizza Flour or gluten Posted by Jim S. on January 23, 2022, 10:30 am, in reply to "Re: Pizza Flour or gluten" When guest's arrive for pre cooked pizzas you can finish on pizza stone .

Re: Pizza Flour or gluten Posted by Monte M on January 23, 2022, 4:27 pm, in reply to "Re: Pizza Flour or gluten" Do you put pineapple on your pizza?

« Back to index