Elements of Pizza Flour recommendation

[hoovarmin]

I ordered Forkish's Elements Of Pizza this morning but want to get my flour to arrive at the same time. Can someone please tell me what flour he uses for the dough recipes in the book?

[Attjack]

Antimo Caputo Pizzeria 00 Flour

https://www.fatherly.com/gear/dough-...%20for%20pizza.

I really need to figure out to who I loaned my book

[hoovarmin]

Gracias Attjack and pkadare

[hoovarmin]

Since I'll be working in the Kamado Joe should I get the blue bag pkadare and Attjack ?

[Attjack]

hoovarmin Yes, if you plan to get it to 700° and above. But the truth is red or blue are both fine for pizza. I get the blue.

[CaptainMike]

He recommends "00"

[Richard Chrz]

Just remember 00 is a grind, not necessarily what is recommended. By region. Or so, that is why I understand,

[CaptainMike]

Richard Chrz yes, that's true, but in TEoP Forkish is pretty generic regarding flour in the recipes other than recommending 00 and unbleached. There's a whole deep dive to go into, but this will be a great place for Hoove to start. Heck, I bet most wouldn't even notice if a pie was was made with good 'ol APF as long as it was made well.

[captainlee]

I've used 00, APF and Bread Flour. My method baking on a steel deck, convection mode 485 degrees the bread flour works best. I make a thin crust pizza. Give them all a try and see what works best for your methods and tastes.

[rickgregory]

IF you can't find Caputo, any good 00 will be OK, too.

[RonB]

According to this link, blue is for higher temp ovens, (as stated above).

[bbqLuv]

How do you like your pizza? Flat, cut up into pieces and paired with PBR.

Bob's Red Mill has pizza flour packaged up. I am thinking of getting gluten-free pizza flour and giving it a try for friends with Celiac disease.

[hoovarmin]

I like Neopalitin (sp) most@bbqLuv

[USMCCrashCrew89]

I’ve used Red Captuo 00 with his recipes from that book to great success on my KJ. The techniques were really helpful too.

If you haven’t made pizza my scratch yet, I strongly reccomend dressing the pizza on the peel, on top of a sheet of parchment paper. It really cuts down on the learning curve launching pizzas on to the stone and you can pull the paper out after a few minutes.

[Attjack]

Ken Forkish's book is written for making pizza in a home oven so you have to consider that when following his recipes if you have a pizza oven.

[MsTwiggy]

I like to liberally apply polenta/cornmeal to my peel before i put the crust down to get the loaded 'za into the fire without launching the toppings sans crust into your "oven"

[hoovarmin]

USMCCrashCrew89 I have used that method before myself. In the summer here it is so humid that I don't care how much flour or corn meal you put on the peel, by the time you walk from inside the kitchen to the grill it will be wet. The parchment paper really comes in handy for that.

[hoovarmin]

Attjack do you have a recommendation for an author or method for higher temp pizza cooking vessels?

[Attjack]

No, I just have the Ken Forkish book. I have adjusted the hydration for one of the recipes. But now my girlfriend who likes to bake has taken over the dough duties. She likes the NY-style crust and does it just like it's printed. She does a double batch and we freeze them. I think they come out great from my pizza oven.