Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Used The Wrong Flour

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Used The Wrong Flour

    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?

    #2
    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 ,,,,,

    Comment


    #3
    I agree with Greygoose. Just keep on making your pizza. It will be good.

    Comment


      #4
      You will enjoy it regardless. I have not used 00 grind in likely over two years.

      Comment


        #5
        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... )
        Last edited by RonB; May 21, 2022, 01:43 PM.

        Comment


          #6
          It will be fine. Anymore we like the results using bread flour. Try them all and see what works best for your tastes.

          Comment


            #7
            You're fine. Enjoy!

            Comment


              #8
              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.

              Comment


                #9
                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.

                Comment


                  #10
                  There's really only one solution to this. Eat the evidence.

                  Comment


                    #11
                    So, how did your pizza turn out????

                    Comment


                    • bbqLuv
                      bbqLuv commented
                      Editing a comment
                      Inquiring minds want to know.

                    #12
                    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.

                    Comment


                    • bbqLuv
                      bbqLuv commented
                      Editing a comment
                      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.

                  Announcement

                  Collapse
                  No announcement yet.
                  Working...
                  X
                  false
                  0
                  Guest
                  Guest
                  500
                  ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                  false
                  false
                  {"count":0,"link":"/forum/announcements/","debug":""}
                  Yes
                  ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/free-deep-dive-guide-ebook-downloads\/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here"]
                  /forum/free-deep-dive-guide-ebook-downloads/1165909-trial-members-download-your-free-deep-dive-guide-ebook-here