All right all you bakers out there...I've got a question that's actually serious and not my usual goofing around. I work for an Italian guy who owns a restaurant and just reopened after six months of renovations. He never had pizza on the menu, but he hired me for that (I have good baking skills in this area...) and I have been kicking around dough recipe "tune-ups". I have a simple recipe I have worked with for many years that just uses an all purpose flour. It's good and the crust is tasty and texturally pleasant. He asked me about high gluten flour/bread flour insted of using all purpose. Any thoughts on using a high gluten for application of pizza dough? Will it effect my other ingredients like yeast? With a higher protein flour, will I need to adjust my method for mixing? What are your thoughts?
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5/13/06 at 11:54pm