Used The Wrong Flour

[hoovarmin]

I just realized that I used the wrong flour in the biga dough I made for pizza day before yesterday. I used All Purpose instead of the 00. What do you experienced pizza and bread folks think the difference will be?

[Greygoose]

Many a pizza dough has been made with AP flour,,,,
then 00 showed up as being required for authentic Italian Neapolitan style pizza dough,,,,
I don’t think anyone will notice the difference or send their slice back to the kitchen,,,
just sayin’
I know I’d eat it ,,,,,

[hoovarmin]

Thanks, Greygoose

[Skip]

I agree with Greygoose. Just keep on making your pizza. It will be good.

[Richard Chrz]

You will enjoy it regardless. I have not used 00 grind in likely over two years.

[RonB]

I also agree that it won't make a noticeable difference, but do let us know how it turns out.

The biggest difference may be the apparent hydration because different flours absorb differing amounts of water. I'd hold back a bit of the water until you have an idea if the hydration is right. And you could possibly need a bit of extra water. I have no experience with 00 flour, so I don't know.

I do know that the same % of water in AP as in BF will make a stiffer AP dough. (Don't ask me how I know... )

[captainlee]

It will be fine. Anymore we like the results using bread flour. Try them all and see what works best for your tastes.

[58limited]

You're fine. Enjoy!

[Dewesq55]

There only time I made something where the flour made a difference was the first time I made "no knead" bread, I used store brand AP flour. I did it 3 times and they were all fails. I finally switched to bread flour and it came out great. Later I used a "national brand" of AP flour and it also worked. Apparently my store brand AP just doesn't have enough gluten in it.

[radshop]

I’m no connoisseur, so take my opinion for what it’s worth. I started making pizza from scratch in 2019 and have done hundreds since.

I’ve never used 00 flour. Never bought a single pound.

[rickgregory]

There's really only one solution to this. Eat the evidence.

[captainlee]

So, how did your pizza turn out????

[bbqLuv]

Inquiring minds want to know.

[hoovarmin]

All of you were absolutely correct. The flour really made no difference at all. We had torrential downpours last night, so I wasn't able to fire up the Kamado and had to use the oven. I've been running the Kamado at 650 for pizza, and my oven limits out at 550. I found that 100 degree difference matters. The pizza was terrific, but I look forward to cooking the next batch at higher heat.

[bbqLuv]

Okay, I do Papa Murphy's Take and Bake at 425 in my Traeger just fine.
It pairs well with PBR if that tells you anything.