3 lbs King Arthur 00 Pizza Flour $6.29 at Amazon or less

[Attjack]

I bought 6 and got an additional discount. If I had purchased 8 it would have been even less.

https://www.amazon.com/dp/B08HZJ798S?ie=UTF8&_encoding=UTF8&tag=bensbargaicenter&linkCode=ur2&camp=1789&creative=9325

[captainlee]

Do you notice a difference with 00. I used to buy it then switched back to bread flour. After reading a few things this week I made dough today with AP flour. I'll have the pizza in the oven in about an hour. I didn't notice any difference with 00 but maybe a different flour, yeast........ mix would change things up.

[captainlee]

Thanks. My AP pizza came out just ok. I thought when I was mixing it that it needed more water and it did. Tuning in baking recipes here between the low humidity and altitude takes some adjusting. I'll have to give 00 another try now that I have my wood fired (pellet) oven. I haven't run it yet above 500.

[Attjack]

My wife is making 2 batches of dough right now. One will be made with King Arthur 00 flour and one will be made with King Arthur Bread Flour. No other changes will be made. Once they are ready I will make 2 pizzas and compare them side by side to see if we can tell the difference.

[captainlee]

Great. I made a batch with bread flour today as I wasn't real happy with the AP. I was very satisfied with the results. Set the controller to 575 F and the internal temp was well over 600.

[SheilaAnn]

Thank you!

[58limited]

Thanks, got some. Note: they have a four bag option but it costs $6 more than buying 4 individual bags.

[Jerod Broussard]

Attjack when you say "high heat," 500+??

[Attjack]

More like 700-900f.

[Jerod Broussard]

Attjack thanks!

[JoeSousa]

I have some of this in my cupboard. Does a great job on the pizzas I have used it for. I bought a bag of this at my local grocery store which is usually the cheap grocery store for $7.99 so this is a great deal. Might need to stock up.

[Attjack]

Fast delivery for me. It hit my porch at 5 am.

I'm now inspired to make a double batch of Neapolitan dough while my wife will make our usual NY style dough.

[Carolyn]

I don't use enough flour to buy big quantities, but I have a question. How long can you store flour? I have seen various recommendations on how long it lasts before it goes rancid. The expiry on the bags are usually kind of long. I have read you can freeze flour and that you can't.

[Attjack]

Good question. These are 3 pound bags and I will be opening them as needed so hopefully it won't be an issue for me.

[Donw]

I follow these guidelines but have held flour in plastic containers for even longer.

https://stilltasty.com/fooditems/index/17201

[Attjack]

If anyone else more knowledgeable wants to weigh in, I would love to hear more about 00 vs bread flour and oven temperature. While poking around online and reading anecdotal accounts I've seen some seemingly conflicting information.

[Michael_in_TX]

If anyone else more knowledgeable wants to weigh in, I would love to hear more about 00 vs bread flour and oven temperature. While poking around online and reading anecdotal accounts I've seen some seemingly conflicting information.

Indeed....this is the challenge. There are just so many different variables in consumer and even in professional setups that it can be very hard to draw concrete conclusions.

Adam Ragusea had a recent video in which he discussed his preference for 00 King Arthur flour. For him, the extremely fine-milled flour gives a crust that is incredibly smooth, almost like paper, that he really prefers. (Source: https://www.youtube.com/watch?v=9C5SpmnHI3Y)

[Rocinante]

I've been getting mine at Wallyworld for a little less, at least for the time being that is.

https://www.walmart.com/ip/King-Arthur-Baking-Company-Neopolitan-Pizza-Flour-3-lb-Bag/778203823?from=/search

[Attjack]

It shows up as $12 for me.

[SheilaAnn]

Me, too….

[Rocinante]

Really strange, as it shows up for $6.68 for me. Maybe it's a regional thing.

[Attjack]

Both batches, the 00 and the bread flour are done and in the freezer now. When the weather allows I'll cook 2 pizzas side by side and see how they compare.

[captainlee]

Can't wait for the results.

[jfmorris]

So Attjack, when you do these pizza dough balls and freeze, do they rise BEFORE you freeze, or after you thaw? And are you doing yeast or sourdough? What's the process when you pull out of the freezer, since I would think any yeast/sourdough culture will die when frozen...

Thanks for educating me! I would love to make some sourdough pizza crust, but don't need to make more than 1-2 pizzas at a time...

[Attjack]

It's a yeast dough and these rise on the counter at room temp for 2 hours then undergo a secondary cold fermentation for 48 hours in the fridge. After that, they are ready to bake but we routinely freeze them.

[Attjack]

When I want pizza, I take the dough out in the morning and leave it on the counter all day. Recently I forgot to take the dough out in the morning so I turned my oven on low and when it was 170 degrees I turned it off and stuck the dough in there in a covered Pyrex container for 45 minutes.

[Attjack]

The thawed dough definitely becomes active again and I think it would work for sourdough as well.

[Attjack]

jfmorris

[jfmorris]

Thanks! I’m gonna try this this week!